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.
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.
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.
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
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Print📖 Recipe
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 (½ cup)
- ¼ tsp Sea salt
Dumpling Skin
- 120g All purpose flour (1 cup)
- 60ml Water (¼ 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
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