My recipe for Crispy Gorgonzola and Fig Dumplings was entered in the 2015 Wisconsin Cheese Recipe Contest as part of the Food and Wine Conference. I received no compensation for this post. All opinions are my very own.
Figs not only signal summer for me, but I naturally associate the fruit with blue cheese. I thought I’d take the cheese and fruit combination a step further and make them a filling for a crispy little dumpling. Although there is some frying involved, it is a simple recipe and you’ll be out of the kitchen in no time. The bit of rosemary completes the trifecta with the sharp gorgonzola and the sweet fig spread which is all wrapped up in a crunchy pocket! Try these for your next book club or supper club gathering!
I used a quality cheese handcrafted in Wisconsin.
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Crispy Gorgonzola and Fig Dumplings #FWCon #WisconsinCheese
Ingredients
- 6 oz. Wisconsin-made gorgonzola cheese crumbles
- 1/4 cup + 1 tablespoon fig spread
- 1/2 teaspoon minced fresh rosemary
- 25 wonton wrappers
- Cooking oil
Instructions
- Line a sheet pan with parchment paper.
- In a medium-size bowl, mix together the cheese, fig spread, and rosemary.
- Take one wrapper, brush or moisten the edges with water (or beaten egg white). Place about 1 teaspoon of the cheese mixture in the center of the wrapper. Carefully fold the wrapper in half and press the edges together to seal. Place the completed dumpling onto the sheet pan. Repeat for the remaining wrappers.
- In a shallow pan, add enough cooking oil to about a depth of 1-inch. Heat the oil over medium heat to about 325-350 degrees F. Carefully add the dumplings to the oil one at a time. Do not overcrowd the pan. Cook about 3-4 dumplings at a time. Cook the dumplings for about 1 minute or until the edges are a light golden brown.
- Drain on paper towel. Serve warm!
