Money Bags

Heat oil in wok; stir-fry onion, garlic, and ginger until onion softens. Add chicken; stir-fry until chicken changes color. Add sugar; stir-fry about 3 minutes or until sugar dissolves. Stir nuts and coriander into filling mixture. Cut upper green half of each onion into four long slices; discard remaining onion half. Submerge onion strips in hot water for a few seconds to make pliable. Place 12 wrappers on board; cover each wrapper with another, placed on the diagonal to form star shape. Place rounded teaspoons of the filling mixture in center of each star; gather corners to form pouch shape. Tie green onion slice around neck of each pouch to hold closed, secure with toothpick. Make dipping sauce (freeze excess for a future use): Heat oil in small saucepan; cook garlic and onion until softened. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, stirring, about 2 minutes or until sauce thickens. Just before serving, heat oil in wok or large saucepan; deep-fry money bags, in batches, until crisp and browned lightly. Drain on absorbent paper; serve with dipping sauce.