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Ingredients

• 8 pieces Dumpling Wrappers (Frozen round dumpling wrappers, thawed slightly; thin and fragile)
• 8 pieces Chocolate Truffles (Store‑bought lin chocolate truffles, about 15 g each; can use any milk or dark chocolate truffle)
• 1 tablespoon Water (Just enough to wet fingertips for sealing; use room‑temperature water)

Instructions

1. Thaw and Prepare Wrappers

   Remove the frozen dumpling wrappers from the freezer and let them sit at room temperature for 5‑7 minutes until the surface is pliable but still cold enough to handle.

   Time: PT5M

2. Wet Your Fingers

   Pour a small amount of water into a bowl. Dip your fingertips lightly, just enough to make them tacky.

   Time: PT1M

3. Place Truffle and Seal

   Lay a dumpling wrapper on a clean surface, place one chocolate truffle in the center, then fold the wrapper over and pinch the edges together, using the wet fingertips to help the seal stick.

   Time: PT3M

4. Arrange on Parchment

   Cut a small square of parchment paper and place each sealed dumpling on it, spacing them a few centimeters apart.

   Time: PT1M

5. Steam the Dumplings

   Set the water in the bottom of the steamer, bring to a gentle boil, then place the tray with parchment and dumplings on top. Cover and steam for 8‑10 minutes until the wrapper is translucent and the chocolate inside is soft and slightly melted.

   Time: PT10M

   Temperature: 100°C

6. Cool Slightly and Serve

   Remove the tray carefully (steam will be hot). Let the dumplings sit for 1‑2 minutes to firm up, then serve warm. Optionally drizzle with a little extra melted chocolate or a dusting of powdered sugar.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

15 g

Fat

9 g

Fiber

1 g