based on this
the head of garlic adds so much flavor that the dumplings are a bit superfluous, I would skip them next time or just use the filling as a spread for a baguette
2 large eggplants
1 head garlic
1 onion, chopped
1 fennel bulb, chopped
1 leek, white parts chopped
1 russet potato, chopped
1/2 c white wine
3 cubes not-chicken broth in 5 c hot water
salt and pepper
3/4 c milk
3 shallots, minced
2 roma tomatoes, seeded and chopped
1/4 c chopped basil (4 sprigs)
4 oz chevre
24 wonton wrappers (~3" square)
Preheat oven to 375F. Line a baking sheet with foil and spray with spray grease. Slice eggplants in half and place cut-side-down on the baking sheet. Also slice the top off the head of garlic to expose most of the cloves, wrap foil around the bottom, pour on some olive oil to coat the exposed cloves, and pinch the foil closed around the top. Put the eggplant and garlic in the oven and roast for an hour (take out the garlic sooner if it browns too much). Let cool, then scoop out all the innards.
Meanwhile, chop all the veggies. Make the dumpling filling by sauteing the shallots and mixing with the tomatoes, basil, and chevre.
In a large pot, saute the onion, leek, fennel, and potato in some olive oil until they start to soften. Add the wine and simmer until the wine evaporates. Add the broth and simmer until all the veggies are cooked through and blendable. Add the eggplant and garlic, and simmer for another few minutes.
Make the dumplings by placing a little spoonful of filling in the center of each wonton wrapper, brushing all four edges with water with your fingertips, pinching two diagonally-opposite corners together, and pinching along the edges to seal. Place on wax paper while you make the rest. Boil for 1 min in small batches, transferring to a flat surface with a slotted spoon when each batch is done (they'll stick if they're touching!).
Add the milk, salt, and pepper to the soup, and blend. Serve soup with a few dumplings placed on top, with baguette+chevre and wine.