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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I’ve attended the Food and Wine Conference since its inception in 2013 and I am planning to attend this year. It will be a 3-day conference packed with amazing speakers and sessions. I have always come away with invaluable knowledge and friendships and will expect nothing less from this year’s conference. If you’re a blogger or just have a passion for food and cooking, this is the conference to attend! It is being held at Rosen Shingle Creek in sunny Orlando, Florida from July 17th through the 19th. For more information on the conference, click here or click on the big logo above. You can also follow the hashtag #FWCon on your social media accounts for all things Food and Wine Conference!
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!
[…] the way, remember the Crispy Gorgonzola and Fig Dumplings that I entered into the Wisconsin Cheese recipe contest? I took second place! Woo hoo! I shared the […]