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Ham Hock And Goat Cheese Wontons

  • Yield: 6 servings


  • 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.