Skip to main content

Money Bag Dumplings

With Mazola® Corn Oil

Recipe by: @foodgressing

Serving Size Icon


40 Dumplings

Total Time Icon


2 Hours

Skill Level Icon




  • 1 lb frozen skinless deveined shrimps
  • 10 shiitake mushrooms
  • 1 stalk of green onion
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of cornstarch
  • 1 lb of round dumpling wrappers
  • 1 lb of spinach
  • Mazola Corn Oil (enough to fill your pot with 2 inches of oil)


  1. Dry thawed shrimp with paper towels. Finely chop.
  2. Finely chop rehydrated shiitake mushrooms.
  3. Finely chop green onion and mix together with shrimp and mushrooms.
  4. Add 1 tablespoon of oyster sauce and 1 tablespoon of cornstarch.
  5. Add salt to taste.
  6. Scoop 1 tablespoon of filling and place in the center of a dumpling wrapper.
  7. Fold up the wrapper edge and pinch them together near the top.
  8. Remove spinach leaves and blanch the stems in boiling water for 30 seconds.
  9. Tie the spinach stem on the pinch spots of the dumplings. Trim away excess spinach stems.
  10. Fill your pot with 2-inches worth of Mazola Corn Oil and bring oil to ~180C.
  11. Carefully place dumplings in the oil with tongs. Keep dumplings well separated.
  12. Fry until golden brown (roughly 10 mins).

Recipe created by @Foodgressing