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1
Put the ham hocks in a large saucepan and add 12 cups of water.
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2
Bring to a boil over high heat.
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3
Reduce the heat to medium-low, and simmer uncovered, for 2 hours.
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4
Remove the pan from heat and drain the ham hocks in a colander.
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5
When the ham hocks are cool enough to handle, remove the skin, and discard along with the bones.
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6
Coarsely chop the meat, which should yield about 1 1/4 cups.
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7
Put the chopped ham in a large mixing bowl.
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8
Add the goat cheese and blend with a fork, then add the green onions, olive oil, parsley, garlic, salt, and black pepper.
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9
Stir to mix well.
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10
Lay 12 won ton wrappers on a flat work surface and place a cup of water nearby.
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11
Place a generous teaspoon of the meat mixture in the middle of each wrapper.
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12
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.
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13
Repeat with the remaining wrappers and meat mixture.
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14
(The filled won tons can be covered tightly with plastic wrap and kept refrigerated for 2 hours before frying.)
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15
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.
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16
Remove the fried won tons with a slotted spoon and drain on a paper towel line baking sheet.
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17
Serve immediately, alone or with dipping sauce of choice.
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18
Combine the ingredients in a bowl and whisk until well blended.
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19
Set aside until needed, stirring well to re-combine before serving.
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20
(The sauce can be refrigerated in an airtight container for up to 3 days.)
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21
Put the mustard in a small bowl and slowly drizzle in 1/4 cup water and whisk to make a thin paste.
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22
Add the vinegar and salt, and whisk well to blend.
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23
Set aside until needed, and refrigerate in an airtight container for up to 1 week, stirring as needed before serving.
