Finely chop shiitake mushrooms, water chestnuts and chopped shrimp. Thinly slice green onions. Mince garlic and ginger. Measure out sauces and seasonings so everything is ready.

Combine filling

In a large bowl add ground pork, chopped shrimp, mushrooms, water chestnuts, green onions, minced garlic and ginger. Add soy sauce, oyster sauce, sesame oil, sugar, white pepper, salt and cornstarch. Pour in the lightly beaten egg and use a fork or spatula to mix thoroughly until sticky and homogenous (this helps the filling bind). Taste a small piece by cooking a teaspoon in a hot pan and adjust seasoning if necessary.

Assembling Money Bags

Prepare egg wash: whisk together the 2 egg yolks with the optional whole egg and 1 tsp cold water until smooth. Keep a small brush or your finger nearby for sealing.

Lay one wonton wrapper on a clean work surface with a corner pointing toward you (diamond shape). Place about 1 to 1 1/2 teaspoons of filling in the center. Do not overfill — the wrapper should be able to close into a pouch.

Brush the edges of the wrapper lightly with the egg wash to help seal. Gather the four corners up around the filling so they meet at the top creating a small pouch (the classic ‘money bag’ shape). Twist gently to secure the top; use a dab of egg wash to help the folds stick together. If desired, insert a toothpick through the gathered top to hold the pouch closed (you can remove it after frying) or tie a small chive around the gathered top for an attractive finish. Repeat with remaining wrappers and filling, placing finished pouches on a parchment-lined tray.

Frying

Heat oil: In a deep, heavy pot or deep fryer, pour oil to a depth of about 2–3 inches (enough to fully submerge the money bags). Heat oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small scrap of wrapper — it should sizzle and float quickly.

Fry in batches: Carefully lower 4–6 money bags into the hot oil, seam-side up if possible, so the top stays closed. Do not overcrowd. Fry for 2.5–4 minutes, turning gently once or twice with a slotted spoon so they brown evenly, until wrappers are golden brown and crisp and the filling inside is cooked through.

Drain: Remove money bags with a slotted spoon and place on a wire rack or paper towel-lined tray to drain excess oil. If toothpicks were used, remove them while still hot (beware of steam).

Finish & Serve

Garnish: Sprinkle sesame seeds and chopped cilantro or chives over the hot money bags for color and aroma.

Dipping sauce: Whisk together sweet chili sauce, rice vinegar, soy sauce and lime juice in a small bowl. Serve on the side.

Serve immediately while hot and crispy. Leftovers can be reheated in a 375°F (190°C) oven for 6–8 minutes to re-crisp.