Good Question: Soup Dumplings
I had these amazing French Onion Soup Dumplings at Stanton Social. They were bite-sized, served on toothpicks, and either baked or fried. But what stumps me is how they were able to keep the onion soup inside the dumpling! Any idea how they accomplished this? And does anyone have a recipe?
Ahhh, soup dumplings. I remember my first meal at Joe’s Shanghai in Chinatown when I’d first moved to New York. I was on top of the world. As long as you don’t have too many people at the table, there are always more than one for you. You pick each one up as if it were a little miracle. And it is a little miracle – how do they get the soup to stay inside.
My guess is that the “soup” is actually in some kind of hardened form, probably frozen into a cube, which is wrapped in the dumpling skin and then cooked. Usually soup dumplings are boiled or steamed. If you sensed a crispy exterior, they were probably steamed or boiled, and then finished in the oven, or gently pan-fried.