- 1/2 Cup canola oil, divided
- 1 1/2 Cup chopped yellow onion
- 1/2 Cup chopped carrot
- 2 Tablespoons finely chopped garlic
- 4 Cups water
- 33.5 Ounces Tomato Sauce
- 12 Ounces Tomato Paste
- 1 Teaspoon chipotle-flavored hot pepper sauce
- 12 Ounces evaporated milk
- 4 Cups finely shredded part-skim mozzarella cheese
- 5 slices American cheese, chopped
- 24 Asian dumpling wrappers (3-inch rounds)
- 1/2 Cup grated Parmesan cheese
Heat 1/4 cup oil in large saucepan over medium-high heat. Add the onion and carrot; cook 2 to 3 minutes or until onion is tender. Add the garlic; cook 1 minute more or until fragrant. Add the water, tomato sauce, tomato paste, and pepper sauce to saucepan; stir to combine. Reduce the heat and simmer 15 minutes or until thickened slightly, stirring occasionally. Remove soup from heat. Carefully blend mixture in saucepan with hand-held immersion blender until smooth. Stir in milk and keep warm; set aside.
Make grilled cheese dumplings by mixing mozzarella and American cheeses in medium bowl and mashing them together with a fork. Fill each dumpling wrapper with 1 to 1-1/2 teaspoons of the cheese mixture in the center and then run a wet finger around the edge of the dough. Fold the dough in half and press the edges to seal. Using a fork, press firmly around the edges on both sides to completely seal the dumpling. Cook the dumplings in batches. Place 1 to 2 tablespoons oil in large nonstick saute pan and begin frying. Once browned on first side, turn the dumplings over and add 2 tablespoons of water to pan and cover immediately. Allow the steam to finish cooking them, about 2 minutes. Remove the cover and allow the water to evaporate. Cook 1 minute more until golden brown. Continue cooking the remaining dumplings.
Place dumplings in soup and sprinkle with Parmesan cheese. Dumplings also may be served on the side, if desired.