California Fig Puree
- 8 California Dried Golden Figs, stems removed
- 1 ½ cups water
- 1 ½ teaspoons grated gingerroot
- 1 garlic clove, minced
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon seasoned rice vinegar
Pork Dumplings
- ¾ pound ground pork
- 2 scallions, sliced
- ½ teaspoon salt
- 34 wonton wrappers
Dipping Sauce
- 3 tablespoons reserved California Fig Puree
- 2 tablespoons soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 1 scallion, sliced
- ¼ teaspoon crushed red pepper, optional
Directions
Add the figs and water to a medium saucepan. Turn the heat to medium-high and bring to a low boil for about 12 minutes, until the figs start to become tender. Add the ginger root and garlic. Cook for 3 to 5 more minutes, until the figs are completely tender and the water has reduced by about 2/3rds. Set aside to cool while you cook the pork.
Place the pork in a large skillet over medium-high heat and cook until it begins to brown, 5 minutes. Add the scallions and salt. Cook until no longer pink, about 5 more minutes. Remove from the heat to cool.
Finish the fig paste by transferring the cooked figs and liquid to a small food processor or blender. Add soy sauce, sesame oil, and rice vinegar. Puree until smooth. Reserve 3 tablespoons of the fig puree for the dipping sauce. Stir the remaining puree into the pork filling. Let the filling cool completely.
To make the dipping sauce, whisk together the reserved fig paste, soy sauce, vinegar, and sesame oil until smooth. Stir in the scallion and red pepper, if using, and set aside.
To assemble the dumplings, place about 2 teaspoons of filling in the middle of each wonton wrapper. Use fingers dipped in water to dampen around the edge of each wonton and then fold to seal the dumpling on all sides. You can seal with pleated edges, or fold all ends up to meet to create small purse dumplings. Repeat for all of the dumplings.
When ready to cook, heat a large skillet with a lid over medium-high. Add 8 to 10 dumplings, avoid overcrowding the pan. Cook for 5 minutes, until the bottoms are browned. Pour in ⅓ cup water and add the lid. Let the dumplings steam for 2 minutes, then remove the lid and let any remaining liquid cook off for 1 minute. Transfer to a serving plate and repeat with the remaining dumplings.
Serve warm with the dipping sauce on the side.