- 2 large smoked ham hocks (about 2 pounds)
- 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 leaves
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 36 won ton or egg roll wrappers
- 6 cups vegetable oil, for deep-frying
- Dipping sauces, recipe follows
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 F. 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.
Asian Dipping Sauce:
- 1/4 cup grated carrots
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon Vietnamese or Thai fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon crunchy peanut butter
- 1 teaspoon minced garlic
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.)
Yield: 1 cup
Hot Mustard Sauce:
- 1/3 cup dry Chinese hot mustard
- 3 tablespoons rice wine vinegar
- Pinch salt
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.
Yield: 1/2 cup