• 1/2 cup vegetable oil
  • 200g lean pork mince (see note)
  • 2 celery stalks, trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame seeds
  • 2 teaspoons brown sugar
  • 15 chives, halved
  • 275g packet (30) gow gee wrappers
  • Sweet chilli sauce, to serve



  • Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add mince. Cook, breaking up mince with a wooden spoon, for 5 to 6 minutes or until browned and cooked through.
  • Add celery and garlic. Cook, stirring, for 5 minutes or until celery is tender. Add chopped chives, soy sauce, sesame seeds and sugar. Cook, stirring, for 1 minute. Cool. Meanwhile, place halved chives in a heatproof bowl. Pour over boiling water. Drain.
  • Place 1 wrapper on a flat surface. Spoon 1 heaped teaspoon mince mixture in centre of wrapper. Brush edge with cold water. Fold up sides to form a pouch. Pinch to enclose filling. Tie with a chive to secure. Repeat with remaining wrappers, mince mixture and chives. Trim chives.
  • Heat remaining oil in pan over medium-high heat. Cook money bags, in batches, turning, for 3 to 4 minutes or until browned and heated through. Drain on paper towel. Serve with sweet chilli sauce.