Chocolate Dumplings

chocolatedumplings These melted chocolate dumplings made with homemade dumpling wrappers and paired with a strawberry dipping sauce will send your tastebuds to the moon and back.

Dumpling Dough:
2 cups (10 oz) all-purpose flour, unbleached
1 cup (8 oz) water, boiling hot
1 pinch sea salt

Chocolate Ganache Filling:
8 oz chocolate, chopped
1 cup heavy whipping cream

Strawberry Dipping Sauce:
½ lb strawberries
2 Tbsp. sugar
½-1 Tbsp. lemon juice, freshly squeezed
½ tsp. cornstarch

Homemade Dumpling Dough:
Add flour and salt into a large bowl. Slowly pour in just-boiled water. Mix the dough together with a fork or chopsticks until water is absorbed. Use your fingers to grab the dough and pinch together to form a cohesive dough ball.

Knead for 2-3 minutes until the dough is round and smooth. Place dough in a ziplock bag or cover with plastic wrap and allow to rest for 30 minutes or up to 3 hours

Chocolate Ganache:
Add chocolate chips to a heatproof bowl. Warm-up heavy cream in a saucepan until it simmers. Pour heavy cream over the chocolate. Using a spatula mix until the chocolate has melted. Cover with plastic wrap and chill in the refrigerator for about 1 hour.

Assembly:
Take the dough and cut it in half. Roll half the dough into 1 in thick rope and place the other half back into the plastic so it doesn’t dry out.

Cut each rope of dough into 16 equal pieces, for a total of 32 pieces. Press the dough with the palm of your hand to form a flat disc. Roll out dough into a 4” round circle.

Take one wrapper and fill with 1 Tbsp. of ganache. Tightly pleat by pinching the dough in a circle and seal about 12-14 pinches. When you reach the end of the circle continue pinching around the center two or three times to fully seal the dumpling.

Place the formed dumpling on a baking sheet. Repeat with remaining dumplings.

Steam the Dumplings:
Bring a pot of water to a boil. Line your steamer with perforated parchment paper. Fill the steamer with dumplings, spaced ½" apart. Cover the steamer with the lid and steam for 6-7 minutes.

Strawberry Sauce:
Dice up the strawberries into small pieces. Mix the lemon and cornstarch together in a small bowl to make a slurry.

In a saucepan mix together the strawberries, sugar, lemon and cornstarch and cook over medium heat until it simmers and reduces into a paste about 10-15 minutes.

Makes 32 dumplings.

Cook's Notes:

Chill the chocolate ganache in the refrigerator to harden before assembling the dumplings.
Tightly pleat the dumplings and make sure there aren’t any holes to risk explosions.
Line the steamer with parchment paper to keep the dumplings from sticking.