Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Smoked Ham Hock And Goat's Cheese Dumplings

  • Yield: About 3 dozen

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 Goatís cheese
  • 1 tablespoon finely chopped parsley
  • Salt and black pepper
  • 3 dozen wonton wrappers

Directions

  • 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.