Smoked Ham Hock And Goat's Cheese Dumplings

Recipe Ingredients

2		Smoked ham hocks - (abt 6 oz ea)
4 cups	948ml	Chicken stock
1		Bay leaf
3		Garlic cloves
1		Onion - quartered (small)
1 tablespoon	15ml	Olive oil
1/2 cup	46g / 1.6oz	Minced leeks (white part only)
1 teaspoon	5ml	Minced garlic
8 oz	227g	Fresh goat's cheese
1 tablespoon	15ml	Finely-chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Wonton wrappers
		Oil - for frying
		Emeril's Essence - see * Note

Recipe Instructions

* 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.

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

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