Happy Chinese New Year, my friends!
For those who are celebrating, I hope you had a blast with your family and friends!
My Chinese New Year celebration started a little late this year. My celebration commenced by going out for dinner on Friday and on Saturday, I cooked up a small feast for the two of us which included a noodle dish and baked money bags.
Okay, please don’t judge! I confessed these were not the traditional Chinese money bags. I wanted to create a money bag recipe that more people can enjoy. While sweet potato and quinoa are not the common ingredients found in money bags, the seasonings used in this recipe, on the other hand, are the standard seasonings for my dumpling recipe.
You will notice my instructions for this recipe are on the lengthy side. Generally, this is not a difficult recipe. The challenging part for me was to work with filo pastry as it can dry out pretty quickly and became brittle and prone to breakage. HOWEVER, as these money bags were going into the oven instead of getting deep fried, I felt that filo pastry was so perfect as a wrapper as I enjoyed its light, flaky and very crunchy texture.
Most importantly, because of its texture, you don’t feel the baked money bags are the lesser version of their deep fried counterpart.
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