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I'm obsessed with soup dumplings!

I went to Stanton Social last week where I ordered the "French Onion Soup Dumplings." If you're not familiar with this restaurant, you get dumplings that have a crust of gruyere chese & a crouton on toothpicks. When you pop the dumpling in your mouth, you get a burst of French onion soup. I've never had these before. They were a total revelation to me. A week later, I am still thinking about them.

After doing a search on Chowhound, I've found some other places where I can get Shanghai style soup dumplings, but I'm wondering if anyone knows how to make them. I'd love to try this at home.

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  1. Todd English made tomato soup dumplings on his show Food Trip. I'd expect the recipes to be available online but essentially what he did was made soup and then froze the soup in an ice cube tray. Then you take a dumpling wrapper, stuff a soup cube in it, seal and then steam. The steam obviously melts the cube into soup. I think you should be able to do this even will chilled soup, rather than frozen depending how much gelatin is in the soup (i.e., if the soup is firm when refridgerated).

    1. If you do a search for Shanghai soup dumplings on Epicurious.com, you will get a recipe by Anita Lo which was published in Bon Appetit in 2007. She uses gelatin to make gelatin soup cubes which then melt into the soup when heated. The recipe looks very good!

      3 Replies
      1. re: moh

        I just spent the last 2 days making these soup dumplings from the Bon Appetit article by Anita Lo. We tested a couple of them to make sure they came out okay before wrapping the other 100 dumplings. I let them sit so we didn't burn our mouths, but I wonder if I let them sit too long because by the time we ate them there wasn't any broth inside! The dumplings themselves were great, filled with porky goodness, but no soup. Does anyone have any experience with this? Do you think the broth evaporated while cooling? Or got sucked back into the filling? There was definitely no broth in the steamer and I had a few good chunks of the aspic in each dumpling, so I don't think it was a matter of it leaking out. Any advice would be great!

        1. re: sibeats

          It had to be the amount of time you let them sit - I've been told by XLB experts that they need to be eaten literally immediately...

          1. re: RWCFoodie

            I think that was the problem as well...the broth probably just got absorbed by the dumpling wrapper...will try again and eat them ASAP!

      2. Oh man.
        I must find some.
        I must try to make this.

          1. I asked about this a little while ago and was referred to this post: http://www.chowhound.com/topics/453055 Haven't tried it yet though...

            1. My trick in making soup dumplings is that the soup has to either be very gelatinous so that it gels solid when cold, or I have to make small soup ice cubes or soup gratinee from it. If you don't want to make your own dough (Chinese steam dumpling recipe from the web) you can use egg roll or spring roll wrappers with an egg wash to seal the edges. Flour tortillas suck! If you use spring roll wrappers, when sealing them after soaking, do a coating of dry corn starch around the edges and then the egg wash to help them seal more securely. Put a reasonable portion of the cold jellied stock or frozen soup in the wrapper, seal the edges well, and steam until hot and liquid inside using a Chinese steamer basket over a wok with boiling water. If you like, you can also add some small bits of meat or a vegetable shred or two to the dumpling before sealing. Don't try to overfill them or you increase the chance they will rupture. Serve individually, or nest three of them in the center of a soup bowl and surround with a shallow serving of the same soup that is inside them. Top with a few shredded green onions or a garnish of your choice.

              Oh, and if any of the dumplings rupture during steaming, set them aside for yourself later. They make nice "noodles" in any left over broth. You can do this with any kind of soup at all, from borscht to cockaleekie. Or hot and sour. In my book, frozen or jellied stock is the key to filling any soup dumpling successfully. And now that I think about it, I've seen molds for making pot stickers. No reason why they wouldn't work with the jellied stock or gratinee. Even ravioli molds should work. Have fun!

              1. i'm obsessed with soup dumplings too! here's the recipe i use...


                and a link to a tutorial that is great despite being written in chinese. the pictures tell the whole story:


                but the french onion soup dumpling sounds absolutely amazing...here's a recipe i found that says claims to recreate the ones you had at stanton social:


                2 Replies
                1. re: soypower

                  try as I may I can never get the pleating quite right.

                  1. re: bw2082

                    Well, I cooked up all the dumplings last night. Some of them had some soup in them, but most didn't. You could tell by the dumpling wrapper itself...if it was puffy then there was soup...if it was tightly suctioned to the pork filling, there wasn't any soup. I'm assuming it was an error in the sealing of the wrapper. I used round dumpling wrappers from my local asian market and they were very soft and easy to work with, but I guess there were spots that were open. The good news is that the flavor was great. The bad news is that I have another sheet pan with 50 more dumplings that I know won't be soupy enough! I guess I'll just call them shanghai dumplings and serve them as an hors d'oeuvre!

                2. Try this recipe! I just saw these dumplings on Food Network's Show "The Best Thing I Ever Ate" and they looked divine!