- Two 1-pound smoked ham hocks
- 6 ounces goat cheese, crumbled
- 1/4 cup minced green onions (green and white parts)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 36 wonton skins
- Cornstarch for dusting
- Vegetable oil for deep-frying
- Bring the ham hocks and 3 quarts water to a boil in a large saucepan over high heat. Reduce the heat to medium-low. Simmer, uncovered, until the meat is very tender, about 2 hours. Drain the ham hocks and let cool until easy to handle.
- Remove the meat from the bones, discard the skin and bones, and coarsely chop the meat. Blend the meat and goat cheese in a large mixing bowl with a fork. Stir in the green onions, olive oil, parsley, garlic, salt, and pepper.
- Lay 12 of the wonton skins on a work surface; have a cup of water at hand. Put a generous teaspoon of the meat mixture in the middle of each skin. Rub a bit of water along the edges of each skin and fold in half to make a triangle, pressing down the edges to seal. Transfer to a cornstarch-dusted baking sheet. Repeat with the remaining skins and meat mixture. (The filled wontons can be covered tightly with plastic wrap and refrigerated for up to 2 hours before frying.)
- Pour enough oil to come halfway up the sides of a large heavy pot or electric deep fryer, and heat over high heat to 360°F. In batches, without crowding, deep-fry the wontons, stirring occasionally, until they float to the top and are golden brown, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
- Serve immediately, with the dipping sauce of your choice.