full table three spoons: Gold ingot wonton

So, yesterday I came across an interesting way of making Chinese wonton. By forming them into many gold ingots, the usual wonton look becomes a brand new dish. Chinese believe that eating these gold ingot wontons will bring them luck so they have listed it as a lucky dish to eat at Lunar New Year or other holidays. In my country, gold price has gone up, so far uncontrollably. I can't afford it so I decided to make one and eat it!
Of course, I create a recipe of my own, which is different from Chinese traditional wonton...

My Wonton Soup

INGREDIENTS
For the soup
- 500g pork shank bones
- 1liter7water
- 200g sugarcane
- Sea salt, about 2 1/2 tsp

For the wonton
- 26 wonton wrappers
- 200g shrimp mousse
- 75g pork mousse
- Half an onion, finely grated
- One egg yolk
- Salt and freshy grounded white pepper
- 26 pieces of water chestnut

200g bok choy
Chives and corriander

1. For the soup
Clean the shank bones with salted water. Rinse them quickly with boiling water and then rinse again with cold water. Arrange sugarcane at the base of the pot and the bones on top of sugarcane, add water and stew for a good hour, remember to spoon away all the dirt floating on the surface of the soup during stewing process. Season the soup with sea salt only

the very first moment on stove

2. Boil bok choy with good boiling water. When cooked, dip them into ice cold water for seconds and drain them well. After that, cut water chestnut into small cubes (26 cubes for 26 gold ingots). Prepare chives and corrianders

3. For the gold ingot wontons
Make sure you have your shrimp completely clean (peel and devein) before you make mousse mixture out of them. Add the cleaned shrimp, grated onion, salt and freshly grounded white pepper in a food processor and process for 20 seconds or until smooth. Mix shrimp mousse with pork mousse until well combined. ( pork mousse takes longer time to make and i will post an article about it later)

Spoon about one tsp of the mousse mixture in the middle of a wonton wrapper. Push one cube of water chestnut into the shrimp ball. Brush a corner of the wrapper with egg wash. Fold the wrapper over the filling, make sure there is no air left inside and sealed all sides tightly. Bring two opposite triangle corners together and sealed with a little bit of egg wash. Please see my photos below to get some ideas about how to form gold ingot shapes. This was the first time i've made it so please pardon me if the photos aren't so good

forming gold ingot wonton, warp them with cling film to store if not using right away

Prepare a big bowl of cool water. Boil wontons for a total of 4 minutes. Boil for 3 minutes and then dip them into the cool water for seconds. Your pot on the stove should start to boil again, then add those wontons to the boiling water and cook for another minute. Take them out of boiling water and dip them into cool water one more time. Drain them very well and cover with cling film if not using

By boiling wontons this way, you can keep its chewy texture even if you soak them into very hot soup later, your wonton will not break. Another tip to share is to quickly soak them into your soup for seconds before plating up and pouring hot soup on them. Finally, enjoy your gold ingot wonton soup with some chopped chives.

Here is another version of my hand made wontons with shrimp balls. One different thing is that i made these wonton wrappers myself! They are lightly chewy, and have no ammoniac smell at all (recipe will be posted soon) Aww, i'm so glad!