Makes 16 mini dumplings (can be doubled)
These dumplings are much smaller than those in the previous recipes, bite-size but stocked with lots of flavor, thanks to store-bought caponata, an eggplant spread. Examine the jars in your market. Some have copious amounts of oil and not many vegetables. Choose one with lots of vegetables—or drain off the excess oil to keep these dumplings crisp and light. For a quick dip, press a garlic clove into 1 to 2 cups sour cream and stir until uniform.
½ cup store-bought eggplant caponata (about 3½ ounces)
2 dried black mission or white Turkish figs, stemmed and minced
8 potato bread slices (about 1¼ ounces per slice)
2 cups canola oil
1. Mix the caponata and figs in a small bowl until uniform.
2. Cut the crusts off the bread slices; cut each slice into quarters. On a clean, dry work surface, use a rolling pin to roll each one to a flattened square, less than ¼ inch thick, about the same size as the original quarter, but more compressed.
3. Put a small bowl of water near your work space. Place about 1½ teaspoons of the caponata filling in the middle of one square of flattened bread. Dip a clean finger in the water and moisten the edges of the bread. Set another small square on top and press the edges together to seal in the filling. Set aside and make 15 more mini dumplings.
4. Pour enough oil into a 10-inch high-sided skillet or sauté pan to make a depth of about 1 inch. Clip a deep-frying thermometer to the inside of the pan, set it over medium heat, and bring the oil up to 350°F.
5. Fry two or three of the dumplings at a time, turning once, until golden and crisp, about 1½ minutes per batch. Transfer to a wire rack and continue frying more. Serve hot.