Chocolate Xiao Long Bao from Din Tai Fung features delicate dumplings filled with rich, melted chocolate encased in a translucent, thin dough, offering a unique blend of silky sweetness and tender, steamed texture.
Equipments
- Mixing bowl
- Rolling pin
- Dumpling press or mold (optional)
- Pastry brush
- Knife or bench scraper
- Small spoon
- Steamer basket (bamboo or metal)
- Parchment paper or cabbage leaves (for lining steamer)
- Pot or wok (for steaming)
- Measuring cups and spoons
Ingredients
- For the dough:
- 2 cups all-purpose flour
- ¾ cup hot water
- Pinch of salt
- For the filling:
- 200g (about 7 oz) high-quality dark chocolate
- 30g (2 tablespoons) unsalted butter
- 20g (1½ tablespoons) heavy cream
- For assembling:
- Cornstarch (for dusting)
When preparing the dough for Chocolate Xiao Long Bao, use hot water to achieve the perfect elastic texture that will hold the filling without tearing. Choose high-quality dark chocolate to ensure a rich, smooth melt inside each delicate dumpling. Butter and heavy cream must be well incorporated to create a silky, creamy filling that balances sweetness and richness. Dusting with cornstarch prevents sticking during assembly and keeps your dumplings tender. Your copycat menu should emphasize the authenticity of ingredients to replicate the unique blend of silky sweetness and steamed texture found in Din Tai Fung's original dessert.
Instructions
- In a mixing bowl, combine all-purpose flour and a pinch of salt.
- Gradually add hot water, mixing until a dough forms.
- Knead the dough until smooth, cover, and let rest for 30 minutes.
- Meanwhile, melt dark chocolate with unsalted butter and heavy cream in a heatproof bowl until smooth.
- Chill the chocolate mixture until firm, then scoop into small teaspoon-sized balls.
- Lightly dust your work surface with cornstarch.
- Divide rested dough into small pieces and roll each into a ball.
- Flatten each dough ball into a thin, round wrapper using a rolling pin.
- Place a ball of chocolate filling in the center of each wrapper.
- Pleat and seal the edges to enclose the filling, forming dumplings.
- Line steamer basket with parchment paper or cabbage leaves.
- Arrange dumplings in the basket with space between them.
- Steam over boiling water for 4–5 minutes, until translucent.
- Serve immediately.
Substitution
Chocolate Xiao Long Bao from Din Tai Fung copycat menu captures the signature thin-skinned dumplings filled with luscious melted chocolate. If high-quality dark chocolate is unavailable, you can substitute with semi-sweet or milk chocolate depending on your sweetness preference, but avoid overly sweet varieties to maintain balance. When steaming, line your basket with parchment paper or cabbage leaves to prevent sticking, and adjust steam time slightly if dough thickness varies. Your dough consistency might need minor adjustments by adding a bit more water or flour depending on humidity and flour brand. Using a dumpling press simplifies shaping but hand-folding gives better control over thickness and filling distribution.
Tips
When working with hot water for the dough, add it gradually to prevent an overly sticky or dry texture. Ensure the dough rests for a full 30 minutes to relax gluten for easier rolling and folding. Use cornstarch sparingly for dusting to avoid toughening the dough wrappers. Steaming dumplings without overcrowding guarantees even cooking and preserves the delicate texture.
Nutritions
Chocolate Xiao Long Bao provides a moderate source of calories primarily from dark chocolate and butter, which contribute antioxidants and healthy fats beneficial for heart health. Each dumpling contains carbohydrates from all-purpose flour, offering quick energy, while the small portion size helps manage intake. The inclusion of heavy cream adds richness and a modest amount of calcium, enhancing bone health. You can enjoy this dessert mindful of its balance between indulgence and nutrients, especially when consumed in moderation.
Storage
To store your Chocolate Xiao Long Bao, place leftover dumplings in an airtight container lined with parchment paper to prevent sticking. Refrigerate for up to 24 hours, but for optimal texture and flavor, consume within the same day. Reheat by steaming gently over boiling water to maintain their delicate dumpling skin and melted chocolate filling.
Variation or Alternatives
You can substitute the dark chocolate filling with white chocolate or combine it with a hint of matcha powder for a floral twist. To add a crunchy texture, incorporate finely chopped nuts like hazelnuts or almonds into the chocolate mixture. For a fruitier flavor, try adding a small dollop of raspberry or mango puree inside the dumplings before sealing them. Instead of traditional steaming, pan-frying the dumplings after steaming creates a crispy bottom layer while maintaining the soft dough and melted chocolate center.
Allergies
Chocolate Xiao Long Bao contains common allergens such as wheat in the all-purpose flour used for the dough and dairy in the butter and heavy cream within the filling. If you have gluten intolerance or dairy allergies, it's important to avoid this dish or seek alternatives made with allergen-free ingredients. Your sensitivity to chocolate should also be considered, as it may cause reactions in some individuals.
Why this recipe?
The Chocolate Xiao Long Bao from Din Tai Fung restaurant combines the delicate, steamed dumpling tradition with rich, melted chocolate, creating a unique dessert experience. Its perfectly thin, translucent wrapper encases a luscious chocolate filling that bursts with flavor in every bite. You'll appreciate the balance of sweet and savory textures, making it a standout item on the menu that invites culinary creativity at home. Attempting a copycat recipe allows you to explore intricate steaming techniques and enjoy this innovative fusion of classic Chinese cuisine and dessert.