When I was little, one of my favorite Sunday evening activities was when my parents piled the family into the car and drove down to Chinatown for dinner. A version of dinner theater in its own right, we all observed my father slowly scouting the streets for parking. Not an easy accomplishment to say the least. But he always reigned successfully, and shortly thereafter, we were seated at our favorite Chinese restaurant. I loved everything about being there: the smell of roasted pork in the air, the crisp white tablecloths, and the bitter tea served in small white porcelain cups. Although the restaurant had a copious menu, I was unwavering in my choice: dumplings. To me, dumplings were a purse of umami-rich perfection. Everything from the silky dough to the flavorful fillings left me satisfied. If it were up to me, I’d happily eat my weight in dumplings and nothing else on the menu. My parents, unfortunately, had other plans.
Years later, in culinary school, we learned to make various dumplings and the fillings I grew up coveting. We also practiced the art of folding dumplings and were shown how to enhance them with creative dipping sauces. It was here that I also learned that what had always been a savory love affair could be transformed into a sweet one. Enter the chocolate dumpling!
I always appreciate a creative riff on a classic dish, and the chocolate and mochi dumplings from Din Tai Fung are no exception. However, the process remains simple no matter how you tweak your recipe. Once you have the basic ganache formula down, you can create unlimited confectionery combinations. The key is to use equal parts of chocolate and heated cream. Endless possibilities abound for your added flavor enhancers, and the same idea applies to the dipping sauce or flavored whipped cream served with your sweet dumplings. For this recipe, I used bittersweet chocolate to balance the level of sweetness and matcha in my whipped cream. This adds a welcome umami component that pairs nicely with the chocolate.
The fundamentals of making dumplings, either sweet or savory, remain the same. Strike a balance of flavors in your filling and complement them in your sauce. In this recipe, the earthy matcha pairs nicely with the bittersweet ganache. However, get creative! Add cinnamon to your chocolate ganache for a Mexican flavor profile, then pair it with smoky chili whipped cream. The sky is the limit. Hopefully, you will want to fill your belly, as I do, when you see dumplings.
Copycat Din Tai Fung Chocolate & Mochi Xiao Long Bao
Ingredients
Instructions
- Place the chocolate in a medium-sized bowl.
- Add 1 cup of the cream and the vanilla to a small saucepan, and whisk until combined. Heat until the mixture just begins to simmer. Make sure that the cream does not come to a boil or scald. Pour the hot cream over the chocolate and mix slowly until just combined.
- Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours.
- Once the ganache is cold and malleable, remove it from the refrigerator and set it next to the dumpling wrappers. Fill a small bowl with water and set it next to the wrappers.
- Place a ½ tsp of ganache in the center of a wrapper. Starting at the 12:00 position on the wrapper, pleat all the way around with the dominant hand, then pinch the pleats together with the other hand. Twist the top of the dumpling to create a ‘money bag’ look. Refrigerate the dumplings for 30 minutes to firm up the ganache.
- Line a bamboo steamer with parchment and spray with non-stick spray. You can also use a pot lined with a steamer basket, but remember to spray it with the non-stick cooking spray.
- Bring water to a simmer in a deep pan or a wok. Try not to submerge the steamer in the water. Place the steamer basket into the pan and steam for 5 to 8 minutes. Depending on the size and thickness of the wrapper, steam until the dough is translucent and tender, and the chocolate is gooey. Sprinkle with some flaky sea salt, if using.
- While the dumplings are steaming, put ½ cup of the heavy cream in a bowl. Add the confectioners’ sugar and matcha powder and mix until combined. With a whisk or an electric mixer, beat the cream mixture until soft peaks form.
- Served the hot dumplings with the matcha whipped cream on the side.
Notes
- These dumplings can be frozen for 2 to 3 months for the best quality. They can remain safe to eat if kept solidly frozen for 6 to 12 months, but quality (such as taste and texture) can decline, and your dumplings risk freezer burn. Dumplings can be steamed for 10 minutes directly from the freezer.