I first discovered Din Tai Fung’s chocolate xiao long bao with sea salt cream last summer. We were at Downtown Disney with some friends, and I don’t think they’d ever really, truly seen me in my natural state, which is absolutely freaking out over whatever I’m eating. Except this time it was even more pronounced, more extreme, more WHAT AM I EATING AND I NEED TO EAT IT EVERY DAY FOREVER.
I’m like, slightly dramatic. But these chocolate dumplings? My brain couldn’t comprehend them, couldn’t understand how insanely rich and delicious and balanced the melty chocolate core was. And then the salted cream to dip them in? Dying, dying, dead.
In fact… a couple days later, I even dragged my kids back, after gorging ourselves at Goofy’s Kitchen, to get a takeout order. I sat on the bed in our little Marriott hotel and stuffed them in my face with reckless abandon. Never once did it occur to me that I could make them myself.
And then they became a staple any time we visit a city with a Din Tai Fung. Am I going just for chocolate xiao long bao? Ummm….. pleading the fifth thx.
The best part is? They’re—and I know you won’t believe me when I say this—but… they’re easy. They’re actually easy to make.
Are we going to get jobs as Din Tai Fung dumpling makers from this technique? No. Are we threatening to put DTF out of business with our knockoff XLB? Also no. But this quick approximation of a melty, molted chocolate dumpling is close enough that it blew my mind a little bit.
Here’s the deal:
you put half a Lindt chocolate truffle in the middle of a dumpling wrapper
you wet the perimeter of the wrapper and pleat, as many little pleats as you can muster, to seal the truffle in a cute little pouch
you steam the dumplings until the wrapper is translucent and the chocolate is melted
you whip some heavy cream and fold in sea salt then dust it all with a little matcha powder
I mean, that’s doable, non?!
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Cheryl’s Testing Notes
Thinner gyoza-style wrappers steam faster and give you a better texture contrast with the molten ganache filling. Find them refrigerated near the tofu.
I found that moistening both sides of the perimeter of the wrapper helped me seal. I started by pleating one edge and, without worrying too much about it, pleating as small of portions as I could from there on out. I was more focused on truly sealing them than becoming an official dumpling maker, but my pleating skills definitely have room for improvement.
I found that cutting the truffles perpendicular to the seal (so across the seal of the two halves, rather than down the seam) was better at halving the truffles equally.
Make ahead: Assemble up to 2 hours ahead, refrigerate covered, and steam straight from cold — just add 1–2 minutes to the cook time.
Storage: You can store and re-steam them until softened and melty for a couple days, max. The wrapper gets stiff and sticky after any longer than that.
Chocolate Xiao Long Bao with Salted Cream Dip
For the dumplings
12 Lindt chocolate truffles, halved
24 round dumpling wrappers
¼ cup water, for sealing
For the salted cream dip
½ cup heavy cream
2 tablespoons powdered sugar
Pinch of sea salt, plus more to taste
Matcha powder, for dusting — optional
In a small bowl, whisk together the heavy cream, powdered sugar, and sea salt until the sugar dissolves and the cream thickens slightly — about a minute by hand. Taste and adjust salt. Refrigerate until ready to serve.
Halve all 12 truffles through the center with a sharp knife so you have a flat cut side. Keep your dumpling wrappers covered under a damp paper towel as you work so they don’t dry out.
Hold one wrapper in the palm of your hand and lightly moisten the entire edge with water. Place one truffle half cut-side-down in the center. To pleat: pinch a small fold at one edge with your thumb and forefinger, then continue folding and pleating all the way around — about 8–10 folds — twisting the top gently to seal. It should look like a gathered knot at the top. Pinch firmly to close any gaps. Repeat with remaining wrappers and truffles.
Line a bamboo steamer basket with parchment paper or lightly oiled cabbage leaves. Bring 2 inches of water to a boil in a wok or wide pot. Arrange the dumplings at least an inch apart — they’ll expand.
Cover and steam for 6–8 minutes, until the wrappers turn slightly translucent and look glossy. Don’t go longer — you want the chocolate molten, not seized.
Transfer carefully to a serving plate and serve immediately with the chilled salted cream alongside. Finish with a dusting of matcha powder.