These Chinese-American ‘Souplings’ Are Peak Nostalgia Food

The first time I ever tried soup dumplings, I felt like my life had been forever changed. Just one bite of the chewy dumpling, the explosion of broth and the flavorful harmony of the fillings inside, and I knew I had discovered one of my new favorite foods. Though I didn’t grow up with soup dumplings (the extent of my childhood experience with Chinese food was General Tso’s chicken), they quickly became a source of comfort for me, serving as the sick day treat I never knew I needed before.

The sick day meals of my childhood, though, looked quite a bit different. My family always had cans upon cans of Campbell’s soup tucked into the back of the pantry, which my mom would use for easy dinners on cold evenings when the sun set too early and for lunch on days when I would stay home sick from school. Chicken noodle was a staple, of course, but so was the silky, inoffensive tomato soup that was invariably paired with a grilled cheese sandwich, usually made on white bread, usually with Kraft American singles, the gooey cheese precariously squeezing out of the sides of the sandwich as I dipped it in the soup.

But now, this quintessentially American culinary experience has gotten a Chinese-American makeover. Top Chef finalist Shirley Chung has teamed up with Kraft to create what could just become your new favorite indulgence: the soupling. Kraft Singles Souplings are, as the name implies, soup dumplings, but instead of being filled with the brothy concoctions you may be used to, you’ll instead find them filled with tomato soup and American cheese. Is it gimmicky? Yes. But is it also delicious? Perhaps surprisingly, also yes.

I had my doubts about these dumplings before I gave them a try for myself. I liked the concept, of course—it’s just strange enough to make you do a double take but not strange enough to downright turn anyone off—but I wasn’t so sure about the execution. After all, the light, soupy broth is such an important aspect of a good soup dumpling. I was worried that the relatively thick, viscous texture of the tomato soup wouldn’t work well in this format, especially when paired with melted cheese.

After a single bite, though, I was sold. The dumpling wrappers seemed to be slightly thicker and more substantial than those of the soup dumplings I’ve had in the past, which makes sense considering the ingredients inside. Unlike most soup dumplings I’ve tried, the broth doesn’t come dribbling out immediately, so they may be a bit easier to eat for the uninitiated dumpling eater. The actual filling seemed to mostly contain tomato soup, although you can certainly detect the hint of cheese in the mix, if not by the flavor itself, then by its signature ultra-creamy texture.

The best part? They were exceptionally easy to cook. You can follow the included instructions for a crispy-bottomed dumpling (which definitely makes sense for the flavor profile), or just throw them in the steamer if you prefer not to fry your dumplings.

I love a dish that really taps into a sense of nostalgia without completely recreating foods we’ve had in the past. Though I never ate soup dumplings as a kid, biting into one of these souplings reminded me of those sacred sick days of the past when my mom would lovingly nurse me back to health through foods that I loved. I can imagine that people who come from different backgrounds would have different reactions to mine—maybe these souplings wouldn’t trigger the same degree of nostalgia in others. But whether you grew up with soup dumplings or Kraft Singles grilled cheeses or tomato soup or none of the above, I’d say that they’re worth a try for anyone who wants to expand their palate’s horizons. Snag them at Chung’s restaurant, Ms Chi Café, located in Culver City, California, or on Goldbelly.  

Samantha Maxwell is a food writer and editor based in Boston. Follow her on Twitter at @samseating.