Ingredients

1 (10.75 oz) can condensed tomato soup

16 slices Kraft Singles American cheese

32 slices (1 1/2 loaves) sandwich bread, edges cut off

2 cups of milk

2 quarts vegetable oil (or olive oil)

Preparation

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

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

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