Ham Hock and Goat Cheese Won Tons (Emeril Lagasse) Recipe

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Ham Hock and Goat Cheese Won Tons (Emeril Lagasse)
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. Asian Dipping Sauce:
  6. 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.)
  7. Yield: 1 cup
  8. Hot Mustard Sauce:
  9. 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.
  10. Yield: 1/2 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 250.88 Kcal (1050 kJ)
Calories from fat 141.85 Kcal
% Daily Value*
Total Fat 15.76g 24%
Cholesterol 31.96mg 11%
Sodium 212.97mg 9%
Potassium 239.54mg 5%
Total Carbs 16.74g 6%
Sugars 0.21g 1%
Dietary Fiber 1.72g 7%
Protein 9.82g 20%
Vitamin C 2.3mg 4%
Iron 1.4mg 8%
Calcium 56.4mg 6%
Amount Per 100 g
Calories 319.02 Kcal (1336 kJ)
Calories from fat 180.38 Kcal
% Daily Value*
Total Fat 20.04g 24%
Cholesterol 40.65mg 11%
Sodium 270.81mg 9%
Potassium 304.6mg 5%
Total Carbs 21.28g 6%
Sugars 0.26g 1%
Dietary Fiber 2.19g 7%
Protein 12.49g 20%
Vitamin C 2.9mg 4%
Iron 1.7mg 8%
Calcium 71.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

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