Smoked ham hock and goat's cheese dumplings

36 servings

Ingredients

Quantity Ingredient
2 Smoked ham hocks -; (abt 6 oz ea)
4 cups Chicken stock
1 Bay leaf
3 Garlic cloves
1 small Onion; quartered
1 tablespoon Olive oil
½ cup Minced leeks; (white part only)
1 teaspoon Minced garlic
8 ounces Fresh goat's cheese
1 tablespoon Finely-chopped parsley
Salt; to taste
Freshly-ground black pepper; to taste
3 Dozen Wonton wrappers
Oil; for frying
Emeril's Essence; see * Note

Directions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

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, in the hot oil 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 Emeril's Essence. This recipe yields about 3 dozen.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A80 broadcast 12-08-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

01-16-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Related recipes