Ingredients Jump to Instructions ↓

  1. 2 Smoked ham hocks - (abt 6 oz ea)

  2. 4 cups 948ml Chicken stock

  3. 1 Bay leaf

  4. 3 Garlic cloves

  5. 1 Onion - quartered (small)

  6. 1 tablespoon 15ml Olive oil

  7. 1/2 cup 46g / 1.6oz Minced leeks (white part only)

  8. 1 teaspoon 5ml Minced garlic

  9. 8 oz 227g Fresh goat's cheese

  10. 1 tablespoon 15ml Finely-chopped parsley Salt - to taste Freshly-ground black pepper - to taste

  11. 3 Wonton wrappers Oil - for frying Emeril's Essence - seeNote

Instructions Jump to Ingredients ↑

  1. 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.


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