Comfort Food Thinks Out The Box With These Grilled Cheese & Tomato Soup Dumplings
@yungfoodbeast #AD | 3 words: Tomato Soup Dumplings 😳 @campbells ♬ original sound – Foodbeast
A grilled cheese sandwich and tomato soup are up there in terms of iconic pairings. The duo are responsible for making many a day better with its cozy warmth and comforting deliciousness. And since when has melty cheese and soothing tomato soup ever been a bad thing? Never ever. But what if I told you that a grilled cheese sandwich and tomato soup can be even more comforting and delicious than it already is?
That twinkle in your eyes as you read that sentence tells me you’re ready to buy in, so hear us out: Grilled Cheese and Tomato Soup Dumplings. Boom. This reassuring reformat of the classic pair ensures all the original details of deliciousness are intact, just in a fun new bite.
The key here is to use the GOAT of tomato soups, Campbell’s®, and the rest works itself out in the handy recipe below.
Campbell’s® Grilled Cheese and Tomato Soup Dumplings Recipe
Tools
- Crushed Ice Tray or ¼ Baking sheet
- Steamer Basket
- Parchment Paper
- Chef’s Knife
- Japanese Soup Spoons
- Chopsticks
Ingredients
- 1 can of Campbell’s® Condensed Tomato Soup
- Wonton wrappers
- Grated Sharp Cheddar Cheese
Instructions
- Pour the full can of Campbell’s® Condensed Tomato Soup into a crushed ice tray. If you don’t have a crushed ice tray, pour soup into a ¼ size baking sheet and spread into an even layer.
- Place in the freezer for at least 4 hours.
- Pop the soupy cubes out of the ice tray and into a bowl. If you’re using a baking sheet, flip it onto a cutting board and coax the frozen soup out. Dice into ⅛ inch cubes.
- Place the soupy cubes back in the freezer while you prep your wontons.
- Hold a wonton wrapper in the palm of one hand and spoon some of the frozen soupy cubes into the center of the wrapper. Use your thumbs to create pleats in a circular shape around the filling until the wrapper covers all but the top of the filling. Then gather the pleated top of the wrapper between your thumb and your first two fingers and twist to seal the gap. Honestly – that was impossible to write out, you should watch the video and it will make way more sense.
- Place dumplings into a parchment lined steamer basket. Don’t overcrowd the steamer to avoid the dumplings sticking to each other.
- Cover the basket and place over a pot of boiling water for 6-8 minutes.
- As dumplings are steaming, set a pan over medium heat to make little grilled cheese skirts.
- When the dumplings are done steaming, remove the steamer basket from the pot and set aside.
- Place small handfuls of cheddar cheese directly on the hot pan. As the cheese melts, the bottom will start to spread and crisp into a lacy skirt-like shape.
- Once the cheese has dark brown, crispy edges and the top is still gooey and bubbling, gently pick up one dumpling at a time and place it directly on to the top of a cheese skirt for a couple seconds. Once the dumpling and cheese fuse together, place onto a parchment lined plate to cool and crisp up.
- Continue with all of the dumplings until you’ve got them all dressed and ready to party.
- Serve immediately – but be careful not to burn your mouth on these things – I always burn my mouth on these things.
Created in partnership with Campbell’s®.
