Step 1

For the Xiao Long Bao Dough: In the bowl of a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, add the flour and the salt, and mix well.

Step 2

Add the hot water and pulse to blend. Add the cold water and pulse on and off to incorporate. (Note: the dough will not look perfect just yet, don't panic).

Step 3

Remove the paddle attachment and replace it with a dough hook. Knead the dough for about 10 minutes until the dough is smooth and slightly tacky.

Step 4

Using your hands, form the dough into a ball and lightly dust it with flour. Wrap the dough in plastic wrap and let it rest for about 20 minutes on the counter if making it right away or in the refrigerator if making it later.

Step 6

For the Xiao Long Bao Chocolate Ganache Filling: In a small saucepan, add the chocolate, and heavy cream and place over a low flame. Bring a simmer and remove from the heat. Allow the mixture to sit for a few minutes and whisk to blend.

Step 8

Transfer the ganache to a small bowl, cover with plastic wrap, and allow to chill for at least 2 hours.

Step 10

Once the ganache has set, remove it from the refrigerator. Using a melon baller teaspoon (and your hands), roll the ganache into small balls. Place on a plate and repeat until you have used up all the ganache. Place in the refrigerator until needed.

Step 12

Assembling the Chocolate Xiao Long Bao: Remove the dough from the refrigerator and divide it into 2 equal pieces. Take one piece (cover the remaining piece with plastic wrap) and roll it into a long thin log. Using a pastry scraper or paring knife, cut dough into smaller pieces weighing between 4.8-5.2 grams per piece. Work one dough ball at a time, while keeping the remaining dough covered with plastic wrap. (Note: This part is critical, you must weigh the dough on a kitchen scale to get the right amount. This range allows for the wrappers to be rolled out as thin as needed for the right texture).

Step 14

Remove the ganache balls from the refrigerator and set them near your workstation. Roll one of the dough balls between your palms to get a nice, round, smooth ball. Using a rolling pin, roll it out flat to about 3" round.

Step 16

Place a ganache ball in the middle of the dough circle. Pinch pleat all the way around as shown in the video link above. Repeat with the remaining dough and ganache. This recipe will yield a bit more dough than needed, but that was to allow for errors when assembling/folding.

Step 18

Steaming the Dumplings: Line the steamer with a piece of parchment paper with small holes (made by a paring knife) at the bottom to allow the steam to escape. Place a few Xiao Long Bao in the steamer being careful not to overcrowd them. Steam over medium heat for 5 minutes. Serve the chocolate Xiao Long Bao right away directly from the bamboo steamer. Repeat with the remaining Xiao Long Bao. Serve at once.