Shrimp-Filled Moneybags

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Sometimes called “beggars’ purses,” we prefer the optimistic “moneybags.” We used shrimp in this recipe because it’s a real crowd-pleaser, but substitute scallops, lobster meat, ground pork, or chicken if you’d like.

Ingredients

1 pound shrimp, uncooked, shelled, and deveined

2 tablespoons roughly chopped fresh ginger

2 garlic cloves, roughly chopped

1 tablespoon soy sauce

1 tablespoon cornstarch

3 scallions, finely chopped

2 tablespoons chopped fresh cilantro

8 water chestnuts, rinsed and finely chopped

20 sheets phyllo dough

1/4 cup vegetable oil

3 dozen fresh chives, blanched, at least 4 inches long

Soy Dipping Sauce

Instructions

In a blender or food processor, pulse shrimp, ginger, and garlic together into a paste. Place in a medium bowl. Fold in soy sauce, cornstarch, scallions, cilantro, and water chestnuts.

Heat oven to 350 degrees. Cut phyllo sheets into 4-inch squares. Brush one square lightly with oil. Place a second square on top. (Keep the rest of the phyllo covered with a lightly dampened cloth until ready to use.) Spoon about 2 teaspoons of shrimp mixture into center. Gently pull edges of phyllo to center and twist to seal. Brush each “moneybag” with oil. Place on a parchment- or Silpat-lined baking sheet. Repeat with remaining filling and dough.

Bake 15 to 20 minutes. When cool enough to handle, tie a chive bow around each piece. Serve hot, with dipping sauce.