In a world where finger foods rule, a smoked ham hock & collard green rangoon changes everything. It’s important to stand out this time of year. The super bowl is this weekend! The parties are going off! You want people to remember your party as the one that set records. It is effortless as well. Collards are a fan favorite and if you are rooting for the Carolina Panthers Or Denver Broncos. This is southern cooking at its finest. The best thing about making collards is it’s an all in one pot dish. Now, to take this southern classic and make it a game changer. For those who are trying to figure out what a Rangoon is, call your local Chinese restaurant and order crab Rangoon. It is delicious. This appetizer is a wonton wrapper stuffed with smoked ham hock collards & ricotta cheese instead of crab and cream cheese.
Remember you don’t have to do this exactly the way I do it.
I am a trained professional. Somewhat a ninja of the kitchen assassinating recipes on the daily. Making the most beautiful wonton fold is what I like to call the “swan pinch”. It means you take the corners of the wonton and fold it in to resemble a swan. They look so good when decorated on the plate. Don’t forget there will be leftovers. Heat them up and eat them on the cold depressing days after Sunday. Rejoice though, there is always the endless videos at HeavenlyEating.com. Follow this step by step recipe to impress your friends on game day.
- 2 lbs chopped collard greens
- 2 smoked ham hocks
- 3 garlic cloves
- 1 cup crushed tomatoes
- 4 cup chicken stock
- 1 onion
- ¼ cup apple cider vinegar
- 2 cups water
- 2 Tbsp. salt
- 1 cup ricotta cheese
- 2 eggs
- 10-20 wonton wrappers
- 6 Cups peanut oil
- A Dutch oven or heavy bottom pot for frying
- Candy/frying terminator
- 8 qt stock pot
- Measuring cups and spoons
- Slotted spoon
- Small mixing bowl
- Pastry brush
- Crush garlic cloves and thinly slice the onions.
- Heat up 2 tbsp. olive oil in the stock pot and sauté the onions and garlic until the onions are translucent
- Add collards, ham hocks, vinegar, tomatoes, water, and chicken stock
- Bring the mixture to a boil and then reduce to a simmer stirring occasionally
- Cook for 1-2 hours or until the ham hock meat is falling from the bones. Pick the ham hock meat from the bone and return to the collards. Using a slotted spoon scoop some of the collards and hock meat into a bowl. Set aside to cool down.
- In a small bowl mix the two eggs.
- Take the wonton wrapper and set it in a diamond.
- In the center of the wrapper put 1 tsp collard, ½ tsp ricotta
- Using the pastry brush or your finger. Brush the sides of the wonton wrapper
- Fold the top corner to the bottom corner pressing the sides until sealed
- Take the 2 side of the wonton fold to corner to corner. It should look like a swan.
- Pre-heat your oil to 350 degrees. Fry each wonton for 2 mins. Using a slotted spoon transfer to a plate with a paper towel to soak up access oil. Serve on a platter.
I like to put a scoop of collards in the center of a plate and decorate the wontons around it to resemble the wontons are swimming around the collards. This is my food art, you may have your own. Please share your creations, fails and success stories with on Twitter and Instagram @HeavenlyEating. Share and Like us on Facebook. Snapchat us @heavenlyeatchat. From all of us at Heavenly Eating, keep cooking
Ham Hock Collards & Ricotta Wontons