Filling 1. In a large bowl, combine diced carrots and onions, minced pork and fish paste together.
2. Add in egg white and continue mixing until well incorporated.
3. Combine the rest of the filling ingredients and whisk until a uniform mixture is achieved.
4. Lastly, mix in the fatt choy and set aside for about 10-15 mins to let it marinate.
5. When ready, split the portion into half each for money bags and stuffed mushrooms respectively.
Money Bag Dumplings
1. Place 1 tbsp of the filling onto each dumpling wrapper.
2. Add one dried scallop on top of the filling.
3. Fold and seal the dumpling wrapper by pinching the edges together.
4. Use garlic chives to tightly secure the dumplings.
5. Steam over medium heat for 10-15 minutes or until the dumplings are cooked through.
Stuffed Mushrooms
1. Shape the filling into small balls that can fit on top of the mushrooms.
2. Make a hole in the center of each meatball to insert 1 prawn.
3. Steam over medium heat for 10-15 minutes or until the filling is thoroughly cooked.
4. In a saucepan, combine cooking oil, oyster sauce and water. Simmer over low heat.
5. Add in cornstarch mixture and stir continuously until the sauce thickens.
6. Drizzle the sauce over the cooked stuffed mushrooms and garnish with white sesame seeds.
