Smoked Ham Hock and Goat Cheese Dumplings

TOTAL TIME: 2 hr 10 min
Prep: 10 min
Inactive Prep: --
Cook: 2 hr
YIELD: about 3 dozen dumplings
LEVEL: --

ingredients

  • 1 teaspoon minced garlic
  • 8 ounces fresh goat cheese
  • 1 tablespoon finely chopped parsley
  • Salt and black pepper
  • 3 dozen wonton wrappers
  • 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
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    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.
    Combine all ingredients thoroughly. Yield: 2/3 cup
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