Grilled Cheese-Tomato Soup Dumplings

1. 1

   1. Fill molds of an ice cube tray with soup (do not add water or milk). You should have enough soup to fill 8 molds. Freeze for at least 6 hours or overnight.

2. 2

   2. Cut each cube into 4 pieces. Wrap each piece in half a slice of cheese. Wrap a slice of bread around the cheese and drizzle 1 tablespoon of milk on the bread to get it moist enough to bind into a ball. Make sure there are no open seams.

3. 3

   3. Heat oil to 325F in a deep fryer or a deep, heavy-bottomed pot fitted with an oil thermometer.

4. 4

   4. Fry dumplings in batches until golden brown, 5-6 minutes. Drain on paper towels.

5. 5

   5. Eat with caution, not only because they're hot, but because someone's going to fight you for that last one.

* Per serving · 4 servings · Values may vary.

No additional tips available.