Ham Hock And Goat Cheese Won Tons

Recipe Ingredients

2		Smoked ham hocks - (abt 2 lbs) (large)
6 oz	170g	Goat cheese - crumbled
1/4 cup	15g / 0.5oz	Minced green onions
		= (green and white parts)
3 tablespoons	45ml	Extra-virgin olive oil
1 tablespoon	15ml	Chopped fresh flat-leaf parsley leaves
1 teaspoon	5ml	Minced garlic
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
36		Won ton or egg roll wrappers
6 cups	1422ml	Vegetable oil - for deep-frying
		Oriental Dipping Sauce
1/4 cup	27g / 1oz	Grated carrots
2 tablespoons	30ml	Sesame oil
2 tablespoons	30ml	Rice wine vinegar
2 tablespoons	30ml	Chopped fresh cilantro leaves
1 tablespoon	15ml	Vietnamese or Thai fish sauce
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Crunchy peanut butter
1 teaspoon	5ml	Minced garlic
		Hot Mustard Sauce
1/3 cup	78ml	Dry Chinese hot mustard
3 tablespoons	45ml	Rice wine vinegar
1		Salt

Recipe Instructions

Put the ham hocks in a large saucepan and add 12 cups of water. Bring to a boil over high heat. Reduce the heat to medium-low, and simmer uncovered, for 2 hours. Remove the pan from heat and drain the ham hocks in a colander.

When the ham hocks are cool enough to handle, remove the skin, and discard along with the bones. Coarsely chop the meat, which should yield about 1 1/4 cups. Put the chopped ham in a large mixing bowl. Add the goat cheese and blend with a fork, then add the green onions, olive oil, parsley, garlic, salt, and black pepper. Stir to mix well.

Lay 12 won ton wrappers on a flat work surface and place a cup of water nearby. Place a generous teaspoon of the meat mixture in the middle of each wrapper. With a fingertip, rub a bit of water along the 4 edges of the wrapper and fold in half, pressing down on the outer edges to seal. Repeat with the remaining wrappers and meat mixture. (The filled won tons can be covered tightly with plastic wrap and kept refrigerated for 2 hours before frying.)

Heat the vegetable oil in a large, heavy pot or electric fryer, to 350 degrees. Add the won tons, about 10 to 12 at a time, and fry, stirring occasionally, until they float to the top and are golden brown, about 3 minutes. Remove the fried won tons with a slotted spoon and drain on a paper towel line baking sheet. Serve immediately, alone or with dipping sauce of choice.

Oriental Dipping Sauce: Combine the ingredients in a bowl and whisk until well blended. Set aside until needed, stirring well to re-combine before serving. The sauce can be refrigerated in an airtight container for up to 3 days. (Makes 1 cup)

Hot Mustard Sauce: Put the mustard in a small bowl and slowly drizzle in 1/4 cup water and whisk to make a thin paste. Add the vinegar and salt, and whisk well to blend. Set aside until needed, and refrigerate in an airtight container for up to 1 week, stirring as needed before serving. (Makes 1/2 cup)

This recipe yields about 36 dumplings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B06) - from the - TV FOOD NETWORK

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