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Ингредиенты
- 2 lrg smoked ham hocks - (abt 2 lbs)
- 6 ounce goat cheese crumbled
- 1/4 c. chopped green onions (green and white parts)
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. minced fresh flat-leaf parsley leaves
- 1 tsp chopped garlic
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 36 x won ton or possibly egg roll wrappers
- 6 c. vegetable oil for deep-frying
- 1/4 c. grated carrots
- 2 Tbsp. sesame oil
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. minced fresh cilantro leaves
- 1 Tbsp. Vietnamese or possibly Thai fish sauce
- 1 Tbsp. soy sauce
- 1 Tbsp. crunchy peanut butter
- 1 tsp chopped garlic
- 1/3 c. dry Chinese warm mustard
- 3 Tbsp. rice wine vinegar
- 1 pch salt
Инструкции
- Put the ham hocks in a large saucepan and add in 12 c. of water. Bring to a boil over high heat. Reduce the heat to medium-low, and simmer uncovered, for 2 hrs. Remove the pan from heat and drain the ham hocks in a colander.
- When the ham hocks are cold sufficient to handle, remove the skin, and throw away along with the bones. Coarsely chop the meat, that should yield about 1 1/4 c.. Put the minced ham in a large mixing bowl. Add in the goat cheese and blend with a fork, then add in the green onions, extra virgin 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 c. of water nearby. Place a generous tsp. of the meat mix in the middle of each wrapper. With a fingertip, rub a bit of water along the 4 edges of the wrapper and mix in half, pressing down on the outer edges to seal. Repeat with the remaining wrappers and meat mix. (The filled won tons can be covered tightly with plastic wrap and kept refrigerated for 2 hrs before frying.)
- Heat the vegetable oil in a large, heavy pot or possibly electric fryer, to 350 degrees. Add in the won tons, about 10 to 12 at a time, and fry, stirring occasionally, till they float to the top and are golden, about 3 min. Remove the fried won tons with a slotted spoon and drain on a paper towel line baking sheet. Serve immediately, alone or possibly with dipping sauce of choice.
- Oriental Dipping Sauce: Combine the ingredients in a bowl and whisk till well blended. Set aside till needed, stirring well to re-combine before serving. The sauce can be refrigerated in an airtight container for up to 3 days. (Makes 1 c.)
- Warm Mustard Sauce: Put the mustard in a small bowl and slowly drizzle in 1/4 c. water and whisk to make a thin paste. Add in the vinegar and salt, and whisk well to blend. Set aside till needed, and chill in an airtight container for up to 1 week, stirring as needed before serving. (Makes 1/2 c.)
- This recipe yields about 36 dumplings.
- Yield: 36 dumplings
