Grilled Cheese Dumplings and Tomato Soup

Chef Paul Niekrasz from Next Door Neighborhood Restaurant and Bar stops by Good Day to make grilled cheese dumplings with tomato soup.

Tomato Soup                                   

1 T garlic                            
3/4 cup yellow onion                            
2 lb tomato, roma fresh                            
1 15oz can san marzano tomatoes                            
1 cup tomato juice                            
1/2 cup cream                            
1 T red wine vinegar                            
1 T tomato paste                            
1 T basil                            
1/2 t salt                            
1/4 t pepper                           

Sauté onions and garlic until translucent. Add tomato paste and stir with wooden spoon, cook for 5 minutes. Add chopped tomatoes until soft, about 10 minutes. Add canned tomato and tomato juice and stir well. Bring to a boil then lower to a simmer and continue stirring with wooden spoon. Add cream, sugar and sirracha and stir. Allow soup to simmer for 45 minutes. Turn off soup, add basil, red wine vinegar, season with salt and pepper ,and puree until smooth. Strain through chinois.

Cheese Dumpling                                   

1/4 cup cream cheese                            
1/4 cup cheddar cheese, shredded                            
1/4 cup mozzarelle, shredded                            
1/4 cup parmesan, greated                                                                
20 pc wonton skins, round                            
1 ea egg                            
1 T water                           

Form cheese blend into 1/2 teaspoon sized balls. Whisk egg and water together for eggwash. Lay wontons out and brush with eggwash. Place one cheese ball in center of each wonton. Bring edges of wonton at 3, 6, 9 and 12 o'clock to center and seal tightly forming a cross

Assembly + Additional Ingredients

1/2 cup parmesan, grated                            
1/4 cup cooked bacon, chopped                            
1/4 cup cut chives                           

Shallow pan fry dumplings in 350 degree pure olive oil until golden brown. Ladle 1 tablespoon of tomato soup into 1oz dishes. Place one fried dumpling into each dish. To garnish, sprinkle bacon, parmesan and chives on to each dumpling. Place five of each individual dishes onto larger plates lined with napkins or doilies.