These copycat Din Tai Fung chocolate dumplings are one of the easiest and most satisfying desserts you’ll ever make. Filled with warm, melted chocolate and served with a fluffy salted caramel cream, they’re simple, impressive, and guaranteed to curb your chocolate craving.
One of the only downsides of eating at Din Tai Fung is the line. Luckily, you can skip the wait and make these chocolate dumplings at home in less than 20 minutes.
The secret is using store-bought wonton wrappers, which make this recipe incredibly easy and surprisingly close to the original.
As a bonus, you’ll likely have extra salted caramel cream left over, and it’s just as delicious spooned over iced coffee or lattes!
What Are Din Tai Fung Chocolate Dumplings?
Din Tai Fung is best known for its soup dumplings, but one of its most popular desserts is its chocolate dumplings. Instead of a savory filling, they’re filled with rich, melted chocolate that oozes out with every bite.
They’re best served with a side of salty cream for dipping. The cool, airy whipped cream balances the warm, gooey chocolate, while the hint of salt keeps the dumplings from tasting overly sweet. The two have become an iconic pairing, and it’s hard to imagine ordering one without the other.
This version stays true to that idea but adds a little caramel to the whipped cream for extra richness. If you’d rather keep it closer to the original, simply leave out the caramel sauce.
Ingredients
- Wonton Wrappers. Use medium wonton wrappers as they’re sturdy enough to hold the melted chocolate without tearing. Extra-thin wrappers are more delicate and can rip more easily during steaming.
- Chocolate Truffles. I recommend Lindt truffles because they’re the perfect size and shape. I used the assorted variety, but you can pick any flavor you like.
- Salted Caramel Cream. Make a quick whipped dip with heavy whipping cream, caramel sauce, and flaky sea salt. Or, for a more classic Din Tai Fung-inspired version, skip the caramel sauce and whip the cream with just the flaky sea salt.
How to Make Chocolate Dumplings
1. Fill and Seal the Dumplings
Place a chocolate truffle in the center of each wonton wrapper. Lightly brush the edges with water. Bring all four corners together over the chocolate and pinch them firmly at the top. Press and seal the seams tightly to completely enclose the filling, making sure there are no gaps.
2. Steam the Dumplings
Line a steamer basket with parchment paper and lightly grease it. Arrange the dumplings in a single layer, leaving a little space between each one. Steam for 5 to 8 minutes, or until the wrappers are tender and the chocolate has completely melted.
3. Make the Salted Caramel Cream
Add the cream, caramel sauce, and salt to a tall glass or measuring cup. Beat with a handheld milk frother until soft peaks form.
4. Serve and Enjoy
Let the dumplings cool for 1-2 minutes before serving. Serve warm with the salted caramel cream for dipping.
Tips for the Best Chocolate Dumplings
- Use Medium Wonton Wrappers. They’re a little sturdier and easier to work with. Extra-thin wrappers can tear more easily, especially once the chocolate starts to melt.
- Grease the Parchment Paper. Lightly grease the parchment paper before adding the dumplings. This helps prevent the wrappers from sticking and makes them much easier to lift out after steaming.
- Use Your Favorite Chocolate. I use Lindt truffles because they’re the perfect size and shape, and they melt beautifully, but don’t feel like you have to use them. Any chocolate will work.
- Try the classic dip. For a more classic Din Tai Fung-inspired version, skip the caramel sauce and simply whip the cream with a pinch of flaky sea salt.
How to Store and Make Ahead
To Store: Transfer leftover chocolate dumplings to an airtight container and refrigerate for up to 3 days. Store the salted caramel cream in a separate airtight container in the refrigerator for up to 2 days.
To Freeze (Make Ahead): Arrange the assembled, uncooked dumplings on a parchment-lined baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 2 months. Steam straight from frozen, adding 2 to 3 minutes to the cooking time.
To Reheat: Steam refrigerated dumplings for 3 to 5 minutes.
More Easy Dessert Recipes
Chocolate Dumplings (Din Tai Fung Copycat)
Ingredients
- 12 wonton wrappers
- 12 Lindt chocolate truffles or any chocolate truffles or chocolate squares
- Water for sealing the wrappers
- ½ cup cold heavy whipping cream
- 2 tablespoons caramel sauce or to taste
- ¼ teaspoon flaky sea salt or to taste
Instructions
- Fill a pot or wok with about 2 inches of water and bring it to a boil.
- Place a chocolate truffle in the center of each wonton wrapper. Lightly brush the edges with water. Bring all four corners together over the chocolate and pinch them firmly at the top. Press and seal the seams tightly to completely enclose the filling, making sure there are no gaps. Repeat with the remaining wrappers.
- Line a steamer basket with parchment paper and lightly grease it to prevent sticking. Arrange the dumplings in a single layer, leaving a little space between each one.
- Steam for 5 to 8 minutes, or until the wrappers are tender and the chocolate has completely melted.
- Meanwhile, make the salted caramel cream. Add the cream, caramel sauce, and salt to a tall glass or measuring cup. Beat with a handheld milk frother until soft peaks form. You can also use an electric hand mixer and a small bowl if you prefer.
- Serve chocolate dumplings with salted caramel cream. Enjoy!
