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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...