HOME > Chowhound > Food Media & News >

Discussion

Best Food Ever show: Stanton Social in NYC

  • 8

So the chef makes "French onion soup dumplings" that the show finds mysterious in how they could possibly be made and spoke of the wonderful take on the centuries-old tradition of France.

It was obvious to me they were made the same way xao long bao are made: classic Chinese dumpling where the soup is frozen, put into the wonton wrappers (same as this onion soup is) and then reconverted into liquid when it's fried. I think the shows could do better than to just worship at the shrine of the places they pimp and research FOOD.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. The soup in xiao long bao isn't frozen, wonton wrappers aren't used, and they aren't fried but besides these little details you have it exactly right as to how xiao long bao are made.

    7 Replies
    1. re: bookhound

      I am hearting you right now, although I feel a little bad about it. But only a little.

      1. re: small h

        I admittedly know very little about these Chinese soup dumplings, but using a little common sense about Chinese cooking, it would never occur to me to assume that the recipe is new enough to involve *freezing*. ;)

        1. re: Justpaula

          Far be it from me to defend either the show in question or Stanton Social, a restaurant with which I have a long and fruitful love/hate relationship, but if you're gonna call someone out for not researching FOOD (sic), you should...I dunno, do some researching? of FOOD (sic)?

      2. re: bookhound

        Big difference--not. They traditionally use gelatin in xao long bao and unraised dough (wrappers, in other words--just homemade). The chef at Stanton admitted to wonton wrappers.

        Frozen might be the "modern" touch.

        1. re: rccola

          bookhound is correct; here is the recipe:

          http://www.kitchenexperiments.net/200...

          Freezing would kill the texture....

          1. re: SmartCookie

            The dough for that recipe is a little off. A hot water dough is used most commonly and this makes the dough a little more elastic and pliable. Hot water dough is very different from wonton wrappers which is an egg dough. Hot water dough contains no egg.

            1. re: SmartCookie

              You're splitting hairs. However the chef at Stanton makes these, their a knockoff on xao long bao--SOMETHING melts.

              I get my recipe with gelatin personally from a Hong Kong based chef in the Bay Area who makes all the regional dim sum/dumplings/soup dumplings of China.

              Freezing would kill what texture? You can freeze the broth of French onion soup perfectly fine.