Fried Collard Green Wontons |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 70 |
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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 |
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.
7. House Seasoning:
8. 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.
9. Yield: 1 1/2 cups
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