Grilled Cheese and Tomato Soup Dumplings Are Like Childhood Dim Sum
As a kid you were totally awesome: always eating grilled cheese, never paying taxes. But you were also stupid: not knowing about dim sum, never paying taxes. Which is why I decided to combine the best parts of your childhood and adult life into these fried, bite-size morsels of cheesy bread dumplings filled with creamy tomato soup. They're so damn good they'll make you forget your parents were totally using you as a write-off all those years.
Grilled Cheese-Tomato Soup Dumplings Recipe
Total Time: 8 hours, including freezer time
- 1 (10.75-ounce) can condensed tomato soup
- 16 slices Kraft Singles American cheese
- 32 slices (about 1½ loaves) white sandwich bread, edges cut off
- 2 cups milk
- 2 quarts vegetable oil
- Fill molds of an ice cube tray with soup (do not add water or milk). You should have enough soup to fill 8 molds. Freeze for at least 6 hours or overnight.
- Cut each cube into 4 pieces. Wrap each piece in half a slice of cheese. Wrap a slice of bread around the cheese and drizzle 1 tablespoon of milk on the bread to get it moist enough to bind into a ball. Make sure there are no open seams.
- Heat oil to 325℉ in a deep fryer or a deep, heavy-bottomed pot fitted with an oil thermometer.
- Fry dumplings in batches until golden brown, 5-6 minutes. Drain on paper towels.
- Eat with caution, not only because they're hot, but because someone's going to fight you for that last one.
Sign up here for our daily Thrillist email, and get your fix of the best in food/drink/fun.