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Fried Collard Green Wontons

By Paula Deen


Difficulty: Medium

Prep time: 30 minutes

Cook time: 30 minutes

Servings: 30


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


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 °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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