Fried Collard Green Wontons

  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 30 min
  • Cook: 2 hr
  • Yield: 70 wontons
Save Recipe

Ingredients

1 pound ham hocks, smoked turkey wings, or smoked neck bones

1 teaspoon House Seasoning, plus more for seasoning, recipe follows

1 teaspoon seasoned salt

1 tablespoon hot sauce (recommended: Texas Pete)

Olive oil, for drizzling

1/2 large bunch collard greens

4 tablespoons (1/2 stick) butter

1 (8-ounce) package cream cheese, softened

70 wonton wrappers, approximately

Peanut oil, for frying

House Seasoning:

1 cup table salt

1/4 cup pepper

1/4 cup garlic powder

Directions

  1. In a large pot, bring 1 1/2 quarts water to a boil and add the meat, House Seasoning, seasoned salt, hot sauce, and a drizzle of olive oil. Cover, reduce the heat to medium, and cook for 1 hour.
  2. Meanwhile, wash the collard greens thoroughly. Remove the thick stem that runs down the center of the greens by holding the stalk in 1 hand and stripping the leaves from the stalk with your other hand. Stack 6 to 8 leaves on top of each other, roll up, and slice into 1/2 to 1-inch ribbons. Place the greens in the pot with the meat. Add the butter. Cook the greens, stirring occasionally, until the greens are tender, about 45 minutes to 1 hour. When they are done, taste and adjust seasoning.
  3. Remove the collard greens with a slotted spoon and transfer to a large bowl. Remove ham hock and chop into pieces. Place into bowl with collard greens. Mix in the softened cream cheese, working it into the mixture.
  4. Have a bowl of water ready and dip your finger in it, running it along the seams of the wonton before pressing to seal. Place a scant teaspoonful of the collard green mixture in the center of a wonton wrapper and fold into a triangle. Repeat with the remaining wrappers. Place on a parchment or waxed paper lined baking sheet, covered with a damp paper towel, until ready to fry.
  5. Heat 3-inches peanut oil in a heavy deep pot to 350 degrees F.
  6. Fry the wontons in batches until they are golden brown, about 3 to 4 minutes per batch. Place on paper towels to drain and allow to cool for 5 minutes before serving.

House Seasoning:

  1. Mix the ingredients together and store in an airtight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Collard Greens

Collard Greens

Gina's Collard Greens

Slow-Cooked Collard Greens