Smoked Ham Hock and Goat Cheese Dumplings

  • Total: 2 hr 10 min
  • Prep: 10 min
  • Cook: 2 hr
  • Yield: about 3 dozen dumplings
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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

  1. 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):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly. 

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