Recipe courtesy of Emeril Lagasse
Print
Total:
2 hr 10 min
Prep:
10 min
Cook:
2 hr
Yield:
about 3 dozen dumplings

Ingredients

  • 2 smoked ham hocks, about 6 ounces each
  • 4 cups chicken stock
  • 1 bay leaf
  • 3 cloves of garlic
  • 1 small onion, quartered
  • 1 tablespoon olive oil
  • 1/2 cup minced leeks (white part only)
  • 1 teaspoon minced garlic
  • 8 ounces fresh goat cheese
  • 1 tablespoon finely chopped parsley
  • Salt and black pepper
  • 3 dozen wonton wrappers
  • Emeril's Essence, recipe follows
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

In a saucepan, combine the ham hocks, stock, bay leaf, garlic clove and onions together. Bring the liquid to a boil and reduce to a simmer. Simmer the ham hocks until the meat is very tender and falling off the bones, about 2 hours. Remove from the heat and cool. Remove the ham hocks from the liquid and shred the meat. In a saute pan, heat the olive oil. When the oil is hot, add the leeks and saute for 1 minute. Add the pulled ham hock meat and garlic and saute for 1 minute. Remove from the heat and cool. In a mixing bowl, combine the Sauteed ham hock meat, Goat's cheese and parsley together. Mix well. Season the mixture with salt and pepper. Place 1 tablespoon of the filling in the center of each wonton. Lightly wet the edges of the wrappers with a little water. Bring one corner of the wrapper to the other and seal completely. Place the wontons, a couple at a time, and fry until golden brown, about 2 to 3 minutes. Remove the wontons from the oil and drain on a paper-lined plate. Season the wontons with Essence.

EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):

Combine all ingredients thoroughly. 

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