Fried Collard Green Wontons

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Fried Collard Green Wontons Fried Collard Green Wontons


Servings: 70 wontons
Prep Time: 30 min
Cook Time: 2 hours
Difficulty: Easy

Ingredients Add to grocery list

4 tablespoons (1/2 stick) butter
1/2   large bunch collard greens
olive oil, for drizzling
1 tablespoon Paula Deen Hot Sauce
1 teaspoon seasoned salt
1 teaspoon Paula Deen’s House Seasoning, plus more for season
1 lb ham hocks, smoked turkey wings, or smoked neck bones
1   (8-ounce) package cream cheese, softened
70   wonton wrappers, approximately
peanut oil, for frying

Directions

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.

Meanwhile, wash the collards 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.

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.

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.

Heat 3-inches peanut oil in a heavy deep pot to 350 degrees F.

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.

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Show: Paula's Home Cooking
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Reader Comments:

54321

I have made the Collard green Wontons for our Apartment Neighbors Potluck suppers. There are none left when I make them, everyone loves them!! I have to keep a few back so I at least get some to eat.

By Carolyn F Peterson on December 28, 2013

54321

Could you put the won ton wrappers in a mini muffin tin, fill it with the mixture and bake ???? This would be much healthier.....

By Mona Greer on February 08, 2012

54321

I think you are simply the best!!!!!! I watch your show all the time, you're my inspiration. The thing I love the most is that you don't skimp on the butter and you love COLLARD GREENS which are my favorite. Keep up the good work.

By Shara on January 12, 2012

54321

I absolutely love you and i love the relationship youhave with your sons!!!! Im a single mom of a 17 & 14 yr old sons. I have always loved to cook and bake with them. I taught myself to cook, everyone always volunteers me to cook and loves my food. But honey my sons are bein like your son and loves mama's food BUT they are wanting healthy????? Idk my dish's are fully loaded with BUTTER,LARD, AND OIL smile. HELP!!!HELP LOL.

By marie sanchez on January 12, 2012

54321

I really loved this recipe send some more ways of doing this recipe

By marie islam on November 29, 2011

54321

YOU are too funny!!!!!! I just LOVE how you come up with the easiest-best-tasteing stuff that is sooo cheap! I just hollered when you did the segment where you fed greens on little cornbread patties for an appetizer @ a wedding no less in NY.....surely you laughed all the way to the bank!!! YOU are truly a redneck ( a definite compliment here!!!) from the deep south just like the rest of us in Shellman. smile love ya, katmainor@yahoo.com

By kathy on July 26, 2011

54321

I have made theese collard won ton love love them I use both smoke turkey wing and ham hock I make a pad thia chili dipping sauce with mine.

By Cooking Diva on January 06, 2011

54321

By Anonymous on January 27, 2010

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