Steamed money bags with golden Olivo “broth jelly”

Steamed money bags with golden Olivo “broth jelly”

Healthier Fat Substitutes

With a little bit of creativity, traditional favourites can be made healthier and more flavourful with extra virgin olive oil instead of lard or tasteless vegetable oil.

Olive Oil Matching

Olivo Estate or Tuscan Estate extra virgin makes veggie dumplings juicier and richer while adding healthful benefits. The olive oil's tender herbs and grassy notes can bring together the flavours and textures of your favourite fillings.

How to make this.

Olivo Extra Virgin ”broth jelly”

  • ¼ cup Olivo Estate (or Tuscan Estate) extra virgin olive oil
  • ¼ tsp vegetable bouillon
  • ½ tsp agar agar powder
  • ½ tsp soy sauce - optional, darkens the jelly and adds saltiness.
  • 2 tbsp water or less if adding soy sauce


  • 60g dried Shiitake - soaked in hot water for 2 hours, then finely diced
  • 1 cup carrots finely diced
  • ½ cup water chestnuts
  • ½ scallions finely chopped
  • ¼ cup soy
  • 2 tbsp grated fresh ginger
  • 1 large clove garlic, finely minced
  • 2 tbsp Olivo Estate (or Tuscan Estate) extra virgin olive oil


  • 200g of store-bought dumpling wrappers
  • A pack of chives with at least 20cm strands enough to tie all dumplings

Makes about 50 dumplings

  • Olivo “broth jelly” - bring all ingredients to a simmer while stirring in a small saucepan. Pour into a shallow pan/bowl of base width of about 8-10 cm and leave to cool before popping into the freezer to set for at least 2 hours. When ready, cut “jelly” into 1- 1.5cm squares, depending on thickness of jelly.
  • Filling - In a wok, sauté ginger and garlic in olive oil till slightly fragrant for 1 minute over medium heat. Add carrots, then Shiitake and soy stirring the whole time. Leave to soften and cooked through for 5 minutes, covered with lid and stirring occasionally. Stir in scallion for about a minute before removing from heat. Stir in water chestnuts. Leave to cool and store in fridge if not making dumplings right away.
  • Before making dumplings, blanch chives in boiling water for 5 seconds and instantly immerse into a bowl of icy cold water, to stop the cooking process. You will get ribbon-like strands that do not break easily for tying dumplings.
  • Make each dumpling by putting 1 heaped tsp of filling in the center of each wrapper. Top off with a “broth jelly” square (add more if you want a richer, juicier dumpling). Wrap each dumpling into a “bag”, pinching the neck and tie with chive ribbon. TIP - you have to return the EVOO jelly to the freezer often to keep it solid enough to handle, so best to be near a freezer.
  • Place dumplings on parchment paper to avoid sticking. Steam dumplings in a bamboo steamer for best results. Make sure to line your steamer with parchment paper before placing dumplings about 1.5 cm apart from each other and steam for 3-4 minutes, till wrappers look translucent.

Serving suggestion:

With soy and black vinegar dipping sauce and grated ginger or homemade EVOO infused with chili flakes - Simply warm up ¼ cup of Olivo Tuscan Estate with ½ tsp of dried chilli flakes over low heat till oil shimmers. Remove from heat and allow to infused for 30 minutes.)

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