Table of Contents
META (Rank Math SEO)
- Meta Title: Chocolate Xiao Long Bao
- Meta Description: Chocolate Xiao Long Bao are dessert dumplings filled with rich chocolate ganache, ideal for whimsical dessert platters and viral recipe nights.
Chocolate Xiao Long Bao
Turning classic dumplings into a chocolate dessert feels playful and unexpected in the best way. Chocolate Xiao Long Bao use the shape and steaming method of soup dumplings but swap the broth for a rich chocolate ganache center that turns soft and spoonable when steamed. Recipes and videos from chefs and bakeries show similar chocolate mochi or ganache dumplings being wrapped and steamed until the dough turns tender and the chocolate gently melts inside.
This version uses a simple dumpling dough wrapped around chilled chocolate ganache balls, then steamed and served warm with a sprinkle of cocoa or sea salt. They feel special enough for a dessert night or date night but are surprisingly approachable once you get the hang of pleating. If you love chocolate, dumplings, and viral dessert mashups, these Chocolate Xiao Long Bao will be a fun project recipe to try. Here is how to make them.
WHY YOU’LL LOVE THIS RECIPE
- Soft, chewy dumpling wrapper around a molten chocolate center.
- Impressive dessert that feels restaurant level but can be made at home.
- Fun hands on process if you enjoy folding and shaping dumplings.
- Easy to customize with different chocolate blends and toppings.
- Pairs beautifully with tea or coffee for a cozy dessert.
INGREDIENTS
Chocolate Ganache Filling
| Ingredient Group | Ingredient | Amount |
|---|---|---|
| Ganache | Semi sweet or bittersweet chocolat, chopped | 4 oz (115 g) |
| Ganache | Heavy cream | 4 oz (115 ml) |
| Ganache | Butter | 1/2 tbsp (7 g) |
| Ganache | Pinch of salt | Small pinch |
Dumpling Dough
| Ingredient Group | Ingredient | Amount |
|---|---|---|
| Dough | All purpose flour | 2 cups (250 g) |
| Dough | Warm water | 3/4 cup (180 ml), plus as needed |
| Dough | Pinch of salt | Small pinch |
To Finish
| Ingredient Group | Ingredient | Amount |
|---|---|---|
| Finish | Cocoa powder or powdered sugar | For dusting |
| Finish | Flaky sea salt (optional) | Pinch |
Ganache and wrapping method inspired by chocolate mochi Xiao Long Bao recipes with ganache balls wrapped in thin dough and steamed.
HOW TO MAKE IT (Step-by-Step)
Make the chocolate ganache (10 minutes, plus chilling)
Heat the heavy cream in a small saucepan until just steaming, then pour over the chopped chocolate in a heatproof bowl. Let sit for a minute, then stir until smooth. Add butter and salt and stir again until glossy. Chill in the fridge until firm enough to scoop, about 1 hour.
Portion the ganache balls (10 minutes)
Once firm, scoop small portions of ganache (about 1–1 1/2 teaspoons each) and roll quickly into balls. Place on a parchment lined tray and keep chilled while you prepare the dough. Working with cold ganache makes wrapping much easier.
Make the dumpling dough (10 minutes)
In a bowl, combine the flour and a pinch of salt. Gradually add warm water, stirring until a shaggy dough forms. Knead for 5 to 8 minutes until the dough is smooth and elastic. Cover and let rest for at least 30 minutes; resting softens the dough and makes it easier to roll thin.
Roll and cut wrappers (10–15 minutes)
Divide the dough into 12–14 equal pieces. Roll each piece into a ball, then flatten and roll out into a circle 3–4 inches wide, keeping the center slightly thicker than the edges. This helps the wrapper hold the pleats without tearing over the ganache.
Fill and pleat the dumplings (15–20 minutes)
Place a chilled ganache ball in the center of a wrapper. Gather the edges around the filling and pleat, working in a circle until the dumpling is closed at the top. Twist and pinch off any extra dough. Keep the finished dumplings covered with a damp cloth while you finish the rest so they do not dry out.
Steam the Chocolate Xiao Long Bao (8–10 minutes)
Line a steamer basket with parchment paper with a few holes punched in it. Arrange the dumplings, leaving space between them. Steam over simmering water for about 8 minutes, until the wrappers turn slightly translucent and tender. Serve immediately, dusted with cocoa powder or powdered sugar and a pinch of sea salt if desired.
MACROS & NUTRITION TABLE
Approximate nutrition per dumpling (1 of 12):
| Nutrition | Amount per dumpling |
|---|---|
| Calories | 130 |
| Protein | 3 g |
| Carbs | 15 g |
| Net Carbs | 14 g |
| Fat | 6 g |
| Fiber | 1 g |
These values are estimates based on a flour wrapper and chocolate ganache filling. Macros will change with different chocolate types or wrapper thickness.
PRO TIPS & VARIATIONS
Work with very cold ganache so it stays firm while wrapping; if it softens, return it to the fridge.
Roll the dough edges thinner than the center so pleats are not too bulky.
Try a mix of milk and dark chocolate for a sweeter, milder filling.
For a twist, add a little orange zest, espresso powder, or hazelnut spread to the ganache.
To make smaller bites, reduce the ganache ball size and adjust steaming time slightly.
SERVING SUGGESTIONS
- Serve warm on a small platter with extra cocoa powder and a few berries.
- Pair with green tea, jasmine tea, or coffee for a balanced dessert.
- Include on a dessert board alongside fruit, cookies, and chocolate bark.
STORAGE & REHEATING
- Fridge: Store leftover steamed dumplings in an airtight container for up to 2 days.
- Freezer: Freeze uncooked dumplings on a tray, then transfer to a bag; steam from frozen, adding a few minutes.
- Reheating: Reheat cooked dumplings by steaming for a few minutes until warmed; avoid microwaving or the ganache may overheat and leak.
FAQ SECTION (People Also Ask)
Q: Will the chocolate leak out of Chocolate Xiao Long Bao when steaming?
A: If you seal the pleats well and keep the dough center slightly thicker, the ganache should stay inside. Avoid over steaming, which can thin the wrapper too much.
Q: Can I use store bought dumpling wrappers?
A: They are usually thinner and designed for boiling or pan frying, not always ideal for this style. Homemade dough gives more control over thickness and stretch.
Q: Do I need a bamboo steamer?
A: A metal steamer insert works fine as long as you line it so the dumplings do not stick. Just keep the water at a gentle simmer.
Q: Can I make the ganache filling in advance?
A: Yes, it can be made 1–2 days ahead and kept chilled. Shape into balls just before you start wrapping.
Q: Are Chocolate Xiao Long Bao very sweet?
A: Using semi sweet or bittersweet chocolate keeps them balanced rather than overly sweet. You can sweeten more with milk chocolate or powdered sugar on top.
CALL TO ACTION
If you try these Chocolate Xiao Long Bao, let me know how your pleats turned out and which chocolate blend you used. Save this recipe to your dessert or viral recipes boards on Pinterest so you can come back to it for special dinners and cooking projects. If chocolate dumplings intrigue you, the next whimsical frozen snack will be a simpler but equally fun option.
Chocolate Xiao Long Bao
Ingredients
Chocolate Ganache Filling
- 4 oz (115 g) semi-sweet or bittersweet chocolate, chopped
- 4 oz (115 ml) heavy cream
- 1/2 tablespoon (7 g) butter
- Small pinch of salt
Dumpling Dough
- 2 cups (250 g) all-purpose flour
- 3/4 cup (180 ml) warm water, plus more as needed
- Small pinch of salt
To Finish
- Cocoa powder or powdered sugar, for dusting
- Pinch of flaky sea salt (optional)
Instructions
- Make the chocolate ganache (10 minutes, plus 1 hour chilling): Heat the heavy cream in a small saucepan until just steaming, then pour over the chopped chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth. Add the butter and salt and stir again until glossy. Chill in the fridge until firm enough to scoop, about 1 hour.
- Portion the ganache balls (10 minutes): Once firm, scoop small portions of ganache (about 1 to 1 1/2 teaspoons each) and roll quickly into balls. Place on a parchment-lined tray and keep chilled while you prepare the dough. Working with cold ganache makes wrapping much easier.
- Make the dumpling dough (10 minutes, plus 30 minutes rest): In a bowl, combine the flour and a pinch of salt. Gradually add warm water, stirring until a shaggy dough forms. Knead for 5 to 8 minutes until smooth and elastic. Cover and let rest for at least 30 minutes to soften the dough and make it easier to roll thin.
- Roll and cut wrappers (10–15 minutes): Divide the dough into 12 to 14 equal pieces. Roll each piece into a ball, then flatten and roll out into a circle 3 to 4 inches wide, keeping the center slightly thicker than the edges. This helps the wrapper hold the pleats without tearing over the ganache.
- Fill and pleat the dumplings (15–20 minutes): Place a chilled ganache ball in the center of each wrapper. Gather the edges around the filling and pleat, working in a circle until the dumpling is fully closed at the top. Twist and pinch off any extra dough. Keep finished dumplings covered with a damp cloth while you finish the rest so they do not dry out.
- Steam the Chocolate Xiao Long Bao (8–10 minutes): Line a steamer basket with parchment paper with a few holes punched in it. Arrange the dumplings with space between them. Steam over simmering water for about 8 minutes, until the wrappers turn slightly translucent and tender. Serve immediately, dusted with cocoa powder or powdered sugar and a pinch of sea salt if desired.
Nutrition
Approximate nutrition per dumpling (1 of 12):
| Calories | 130 |
| Protein | 3 g |
| Carbs | 15 g |
| Net Carbs | 14 g |
| Fat | 6 g |
| Fiber | 1 g |
These values are estimates based on a flour wrapper and chocolate ganache filling. Macros will change with different chocolate types or wrapper thickness.
