Combine ham hocks and water to cover in a large Dutch oven. Bring to a boil. Reduce heat; cover and simmer 1 hour.
Combine next 5 ingredients; mix well. Stir in 1 cup boiling ham hock broth. Add egg; mix well. Shape into 1 1/2-inch dumplings. Drop dumplings into boiling ham broth; cover and cook 20 minutes. Remove dumplings from broth with a slotted spoon. Serve with ham hocks.