Thin steamed dumpling skin with a molten chocolate filling served with sea salt foam. These chocolate dumplings are the perfect sweet and salty chocolate bite.
What are chocolate dumplings?
Chocolate dumplings?! You might think this is a weird combination, but trust me this is a must-try.
This idea was inspired by the chocolate xiao long bao served at Ding Tai Fung. The dumplings are steamed for a chewy dumpling skin with a molten chocolate center.
You can serve these however you’d like, but everyone on social media has been raving about serving it with sea salt foam for a sweet and salty bite. Trust me when I say the combination is a game-changer.
At-a-Glance – What You’ll Need Before We Start Rolling
| Yield | Prep Time | Cook Time | Difficulty | Storage |
|---|---|---|---|---|
| 15 Chocolate Dumplings | 30 minutes | 15 minutes | Moderate (Beginner-Friendly) | Best eaten fresh; freeze unsteamed dumplings up to 1 month |
Ingredients
Sea Salt Foam
- Thickened cream: Aka heavy cream is all you really need to make these! Make sure you keep it chilled so it whips up well.
- Sea salt: You can adjust the amount of salt used to your personal preference. We want the cream to be slightly salty to balance out the chocolate flavor.
Dumpling Skin
- All-purpose flour: Regular flour works perfectly when making dumpling skin.
- Water: Make sure you use room temperature water. Hot water makes the skin more tender, but it also increases the likeliness of the chocolate leaking out.
Chocolate Filling
- Chocolate truffles: I like to use Lindt chocolate truffles as the soft center melts to a perfect lava-like filling. If you don’t have access to those use any kind of chocolate truffle with a soft center.
Optional – My Favourite Extras That Add a Little Magic
These additions aren’t required, but they make the dumplings extra special.
- Vanilla bean paste: Adds a soft sweetness that blends beautifully with molten chocolate.
- Matcha powder: A little earthy bitterness balances the richness.
- Caramel sauce: Drizzle on top for a gooey, golden finish.
- Citrus zest (orange or mandarin): Brightens the flavor and cuts through the richness.
- Crushed nuts (hazelnuts, peanuts, almonds): Adds crunch and contrast to the soft dumpling skin.
Substitutions – Smart Ingredient Swaps That Still Taste Amazing
Simple swaps that keep the texture and flavor delicious.
- Bread flour → All-purpose flour: Your skins will be slightly softer, but still lovely if rolled evenly.
- Chocolate truffles → Chocolate ganache balls: Make your own for more control over flavor and sweetness.
- Heavy cream → Coconut cream: Great for dairy-free foam, just chill it well before whipping.
- Sea salt → Flaky finishing salt: Adds a lighter, more delicate saltiness.
Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen
| Issue | What Went Wrong | How to Fix It |
|---|---|---|
| Dumplings leaking | Wrapper too thin or filling too warm | Chill the filling and roll the center slightly thicker |
| Tough dumpling skin | Over-kneaded or over-steamed | Knead gently and steam only until translucent |
| Dumplings sticking to steamer | No liner used | Always line with parchment or cabbage leaves |
| Flat or collapsed dumplings | Not sealed tightly | Pinch pleats firmly and keep dumplings upright |
| Filling not molten | Under-steamed or filling too firm | Steam a minute longer or soften filling slightly before wrapping |
Comparison – How This Recipe Stacks Up Against Other Desserts
| Dessert | What Makes It Special | How It Compares to Chocolate Dumplings |
|---|---|---|
| Molten Lava Cake | Gooey chocolate center, rich and classic | Dumplings offer the same molten center but with a fun, chewy wrapper |
| Chocolate Mochi Balls | Soft, bouncy texture, mildly sweet | Dumplings are softer and steam-light, with a saltier contrast |
| Chocolate Bao Buns | Fluffy, cloud-like bread with chocolate inside | Dumplings are more delicate and bite-sized, with thinner skins |
Tips for perfect chocolate dumplings
Use bread flour and hot water for perfect skins
For wrappers that are delicate yet durable, use bread flour and hot water instead of only all-purpose flour. The bread flour provides elasticity, and the hot water softens the dough for easy rolling and pleating.
Craving that chewy bite? Try my Chocolate Mochi
Weigh and portion your dough
Consistent wrapper thickness makes a noticeable difference in presentation and cooking. Use a kitchen scale to portion each piece of dough to around 5 grams. Uniform wrappers mean uniform steaming, giving you professional results at home.
Chill fillings before wrapping
Whether you are using a ganache ball or chocolate truffle, chill the filling until firm but still pliable. This makes it easier to wrap and keeps the filling intact during steaming, creating that molten center when served.
Roll edges thin while keeping the center thick
Roll the edges of your dough thinner than the center, keeping the middle at about 2 to 3 millimeters. This ensures the dumpling holds its shape while still allowing for a soft bite and a seamless seal.
Flash-freeze for better storage
Place assembled dumplings on a parchment-lined tray and freeze them individually before transferring to a bag. This prevents sticking and makes it easier to steam small batches directly from the freezer.
Line your steamer for easy removal
Use parchment paper with perforations or fresh napa cabbage leaves to line the steamer basket. This prevents sticking and helps keep the dumplings beautifully intact when you lift them out.
Steam just until translucent
Oversteaming causes the skins to toughen and the chocolate filling to overcook. Remove the dumplings from the heat as soon as the wrappers turn translucent and the tops slightly puff up.
Experiment with texture enhancers
Add a touch of gelatin to your ganache for a thicker, more structured center that melts perfectly without running. This technique is especially helpful when serving dumplings for special events.
Love chilled desserts with molten centers? You’ll adore my Chocolate Mochi Ice Cream
Creative Variations
Matcha white chocolate ganache
Make a smooth matcha white chocolate filling for a delicate pastel twist. The earthiness of matcha pairs beautifully with the richness of the white chocolate.
Peanut butter and chocolate
Use a soft peanut butter truffle or a ganache swirl for a sweet and salty combination. This variation adds a nutty depth and pairs well with a drizzle of caramel sauce.
Bao-style steamed chocolate buns
Swap dumpling wrappers for soft, pillowy bao dough. This creates a comforting bun version with a chewy bite and a molten chocolate center that’s perfect for sharing.
Black sesame chocolate fusion
Blend ground black sesame into your ganache for a nutty, aromatic filling. The deep, toasty flavor creates a striking contrast with the sweetness of the chocolate.
Caramel lava center
Create a caramel-chocolate hybrid filling by layering a soft caramel in the center of a chocolate ganache ball. It adds an indulgent surprise in every bite.
Spiced chocolate ganache
Infuse your ganache with warming spices like cinnamon, cardamom, or a touch of chili for a bold, cozy dessert dumpling that feels gourmet and unique.
Serving Suggestions
Cocoa dust and powdered sugar
Lightly dust your dumplings with cocoa powder or powdered sugar just before serving. It adds a refined finish and makes your dessert instantly photo-ready.
Ice cream pairing
Serve the dumplings alongside a scoop of vanilla, matcha, or coconut ice cream. The cold ice cream and molten chocolate balance beautifully for a hot-and-cold experience.
Macerated berries
Prepare citrus-macerated berries by tossing fresh strawberries, raspberries, or blueberries with a bit of sugar and orange zest. The bright acidity cuts through the richness of the dumplings.
Warm chocolate sauce drizzle
Drizzle a silky chocolate or caramel sauce over the dumplings just before serving. For an elevated twist, try an Irish cream-infused sauce to add warmth and flavor depth.
Crushed nuts for crunch
Top the dumplings with crushed peanuts, almonds, or hazelnuts for a satisfying crunch that complements the soft dumpling texture.
Tea and dessert pairing
Serve the dumplings with a light floral tea like jasmine or oolong. The tea cleanses the palate and highlights the sweetness of the molten chocolate filling.
Common Mistakes to Avoid
Using only all-purpose flour
All-purpose flour lacks the strength of bread flour, which makes it harder to roll thin skins that don’t break. Use bread flour for the best results.
Rolling dough inconsistently
Rolling the dough unevenly leads to weak spots and burst dumplings. Keep the edges thin and the center slightly thicker for balance.
Wrapping warm or soft fillings
Warm or too-soft fillings will break through the dough during steaming. Always chill fillings before wrapping to maintain structure.
Forgetting to line the steamer
Skipping parchment or cabbage leaves leads to sticking, tearing, and frustration. Line the steamer every time for a smooth release.
Oversteaming
Steaming for too long results in rubbery skins and overcooked chocolate. Remove the dumplings when they just turn translucent.
Freezing without flash-freezing
If you freeze dumplings directly in a bag, they stick together. Freeze them individually on a tray before storing in a bag for perfect separation.
Frequently Asked Questions
How Long Do These Last?
These should be eaten straight after they’ve been steamed. That way the skin is soft and the filling is hot and molten.
If you want to make these ahead of time I’d recommend wrapping them and placing them in an airtight container in the fridge. When you’re ready to eat them simply place them in a steamer and cook!
You can make the sea salt foam ahead of time too, just cover it and place it in the fridge.
Can I Freeze These?
You can freeze the unsteamed dumplings in an airtight container or ziplock bag. When ready to eat just steam for 10-12 minutes, or until the chocolate has completely melted and the dumpling skin is cooked through.
Why Is My Dumpling Skin So Chewy?
The dumpling skin can be chewy for a couple of reasons:
- The dough was Over Kneaded
- The dumpling skin Wasn’t Rolled Thin enough
- The skin Wasn’t Cooked Through
Why Did My Dumplings Leak In The Steamer?
The dumplings may start to leak for a couple of reasons:
- The dumpling skin was rolled Too Thin
- The dumplings Weren’t Sealed tight enough
- They Toppled Over or lost their shape while being steamed
- They were Steamed For Too Long
If they do leak it’s totally fine! They’ll still be equally as delicious.
Can I Change The Filling?
Yes, you can! You can change the chocolate truffle to whatever flavor of chocolate truffle you like.
You can even serve it with strawberry, or caramel sauce for a different flavor.
Typically these are made with chocolate ganache rolled into balls. The ganache balls are then enclosed in the dumpling skin. If you’d like to make it this way you can make any kind of chocolate ganache, so the flavor options are endless.
How do I make dumpling skins delicate but strong
Use bread flour combined with hot water to create a dough that is both elastic and easy to roll thin. Resting the dough for at least 30 minutes before rolling also improves texture.
How do I prevent dumplings from sticking to the steamer
Always line your steamer with parchment paper or cabbage leaves and avoid overcrowding the basket. A light mist of oil on the liner can also help.
Why is my chocolate filling leaking
Leaking usually happens when the wrapper is rolled too thin or the filling is too warm when wrapped. Chill your filling and keep the edges well-sealed.
Can I customize the fillings
Yes, experiment with matcha white chocolate, peanut butter, black sesame, or even fruit-infused ganache. Just make sure the fillings are firm before wrapping.
Can I steam dumplings directly from frozen
Yes, place frozen dumplings straight into the steamer and cook for an additional one to two minutes until the wrappers are translucent and the filling is molten.
How do I make bao-style chocolate buns
Use a bao dough recipe instead of dumpling dough and wrap chilled chocolate ganache inside. Steam until the buns are puffed and soft, with the center just melted.
Let’s Get Cooking
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Chocolate Dumplings (Xiao Long Bao)
Thin steamed dumpling skin with a molten chocolate filling, serve with sea salt filling for the perfect sweet and salty chocolate bite
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 15 Dumplings 1x
- Category: Asian Dessert
- Method: Easy
- Cuisine: Asian
Ingredients
Sea Salt Foam
- 120ml Thickened or heavy cream (1/2 cup)
- 1/4 tsp Sea salt
Dumpling Skin
- 120g All purpose flour (1 cup)
- 60ml Water (1/4 cup)
Chocolate Filling
- 10 Chocolate truffles (I used lindt milk chocolate truffles)
Instructions
Sea Salt Foam
- Combine the cream and salt in a chilled bowl and whip until medium peaks
- Or put the cream and salt in a cream whipper and charge with N2O, shake well and dispense
Dumpling Skin
- Combine the flour and water in a bowl and mix until a shaggy dough forms
- Turn the dough out onto a work surface and knead until smooth (add a splash more water if needed)
- Cover the dough ball with cling wrap and let the dough rest for 30 to 60 minutes
- Knead the dumpling dough until smooth
- Roll the dough into a log and divide the dough into 15 equal portions
- Dust each portion in flour and roll into a thin, flat disk
- Place a chocolate truffle in the center of the dumpling skin and make small pleats to enclose the chocolate
- Repeat the remaining chocolate truffles and skin
- Place the dumplings in a bamboo steamer lined with a sheet of baking paper
- Steam for 6-7 minutes, or until the dumpling skins are cooked through and the centre is runny
- Serve hot with sea salt foam
