Chocolate Dumplings (Xiao Long Bao)

din tai fung chocolate xiao long bao with sea salt foam

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Thin steamed dumpling skin with a molten chocolate filling, serve with sea salt filling for the perfect sweet and salty chocolate bite



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)


Sea Salt Foam

  1. Combine the cream and salt in a chilled bowl and whip until medium peaks
  2. Or put the cream and salt in a cream whipper and charge with N2O, shake well and dispense

Dumpling Skin

  1. Combine the flour and water in a bowl and mix until a shaggy dough forms
  2. Turn the dough out onto a work surface and knead until smooth (add a splash more water if needed)
  3. Cover the dough ball with cling wrap and let the dough rest for 30 to 60 minutes
  4. Knead the dumpling dough until smooth
  5. Roll the dough into a log and divide the dough into 15 equal portions
  6. Dust each portion in flour and roll into a thin, flat disk
  7. Place a chocolate truffle in the center of the dumpling skin and make small pleats to enclose the chocolate
  8. Repeat the remaining chocolate truffles and skin
  9. Place the dumplings in a bamboo steamer lined with a sheet of baking paper
  10. Steam for 6-7 minutes, or until the dumpling skins are cooked through and the centre is runny
  11. Serve hot with sea salt foam

Keywords: dumpling, ding tai fung, xiao long bao, dumpling skin

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