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Smoked Ham Hock and Goat Cheese Dumplings
Recipe courtesy Emeril Lagasse
- Total Time:
- 2 hr 10 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 2 hr
- Level:
- None
- 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
- 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.
Combine all ingredients thoroughly. Yield: 2/3 cup