Cream Cheese Dumplings with Tomato Basil Vinaigrette



Yield: 25-30 dumplings


¼ cup sun-dried tomatoes in oil, drained and diced

6 ounces cream cheese, softened

2 garlic cloves, minced

3 tablespoons chopped fresh basil

½ teaspoon freshly ground pepper

¼ teaspoon salt

30 wonton wrappers

Vegetable or canola oil


Stir together sun-dried tomatoes, cream cheese, garlic, basil, salt and pepper. Place 1 teaspoon of cream cheese mixture in the center of each wonton wrapper. Moisten the edges of the wonton wrapper. Fold two opposite corners together over the filling. Fold the remaining two corners together and pinch to seal. Twist top slightly to for a beggar’s purse shape. In a large heavy saucepan, pour in approximately 3 inches of oil and heat to 350 degrees F. Fry dumplings in batches until they are golden brown. Remove and drain on paper towels. Serve with Tomato Basil Vinaigrette.


Yield: 2 ¾ cups


3 cloves garlic

2 cups chopped Roma tomatoes, peeled and seeded

1 cup fresh basil leaves

¼ cup red wine vinegar

2 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

½ cup extra-virgin olive oil

Salt and freshly ground pepper to taste


Mince garlic in food processor. Add tomatoes, basil leaves, red wine vinegar, balsamic vinegar and Dijon mustard. Process until smooth. Slowly add olive oil while continuing to process. Season to taste with salt and pepper. Set aside.

Recipe: Rebecca Lang – Athens Magazine – November, 2007