I can’t tell you how good theses are. I tried them at a restaurant and couldn’t stop thinking about them! So I figured out how to make them. It was remarkably easy for something so popping with flavor!
If you have any questions, email or DM me on TikTok! Hope you enjoy!
EASY! French Onion Soup Dumplings
- 2-4 escargot dishes, each with six indentations for individual dumplings.
- 24 dumpling wrappers (one package is plenty! You can find them in asian grocery stores in the freezer section. (If you're only doing two dishes, obviously you'll only need 12 wrappers... but one package has plenty in there.)
- 1 onion, chopped
- 2 tablespoons butter
- 1 18 ounce can of French Onion Soup
- 1 1/2 cups grated parmesan cheese
- 1 1/2 cups grated Gruyere cheese
- Butter flavored cooking spray
- The night before: In a saucepan, combine chopped onion and 2 tablespoons butter and cook on medium heat until the onions become translucent.
- Add the can of French onion soup to the onions. (You can always make the soup from scratch, but this will save you time and the dumplings will taste JUST as GREAT! Cook on medium high heat and reduce until the soup has thickened.
- Allow the soup to cool, and pour into a shallow tray, dish or baking pan, so that the soup is roughly 1/2 inches deep. (Give or take.) Place in the freezer.
- The next day:
- Preheat the oven to the broiler's "low" setting.If your oven doesn't have a "low" setting, ensure the rack is in the middle or lower when you place your dumplings in the oven.
- Prep your escargot plates: Place a small mound of a mixture of Parmesan and Gruyere in each section of the escargot plate.
- Open up your dumpling wrappers. I like to trim down the circles slightly so they are slightly smaller see the video), as they will fit better in the plate. You will have plenty to spare, so the first one can be practice!
- Bring out your frozen soup "brick" and cut a small chunk off to work with. You'll be cutting this into small cubes that are about 1/2 inch or so. Put whatever extra frozen soup you aniticipate having in the freezer. (You will have extra!)
- In each dumpling wrapper, place a small dab of cheese and a half inch cube of the frozen soup. Bunch up the dumpling on top to envelop the cube and the cheese, forming a sort of 'purse.' Enclosing it.
- Place the now wrapped dumpling with the pinched side down onto the dish on top of the cheese you've already place.
- Repeat this with the remaining soup and dumpling wrappers.
- When your dish is full, grab more of the parm and gruyere cheese mixture and place a liberal amount on top of the dumplings.
- Spray a small amount of butter cooking spray on top.
- Place the filled escargot dishes onto a baking sheet and place into the oven.
- BROILER TIP: all broilers are different and they love to mess with you. I tease but I do find that for a dish like this it pays to pay CLOSE attention to your first round. See how your cheese is melting and browning. You want it to be toasty and brown, but not burned.
- The time is takes for the dumpling to do that is also enough time for the cheese and soup inside to get hot and delicious.
- For me, I ultimately concluded 6-8 minutes is best, but you should check at around 5 minutes to see how they're doing. You'll get a sense of the right time after your first batch if you decide to do a whole other round.
- When done, allow to cool slightly, but serve HOT!
- Play with this recipe! Feel free to add more cheese on top! Some people have suggested adding a skewer with a toasted cube of bread on top! I tried a version with a bread crumb INSIDE the dumpling, but have found that the dumpling itself satisfies the bread craving. (After all, it's made of dough!)
- I hope you love them! Tag #snackist in your post if you decide to show yours off on Social Media! And visit my instagram and tiktok page if you want to message me with questions!