Almond Gold Chocolate Truffle Dumplings

Dumpling Dough

Step 1.

Mix hot water, flour and cocoa powder with a wooden spoon.

Step 2.

Wait till it cools down slightly, knead the dough until it is smooth (it would take around ten minutes).

Step 3.

Form the dough into a ball, cling-film it and set aside in the fridge for half an hour.

Chocolate Ganache Filling

Step 1.

Place the chopped chocolate and cream in a medium heat-proof bowl.

Step 2.

Place some water in a small saucepan and bring it up to boil. Turn the heat to low. Place bowl over the small sauce pan. Let chocolate and cream sit for 2 minutes.

Step 3.

Using a wooden spoon, slowly stir in a circular motion, starting from the centre of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, usually 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it is all perfectly smooth.

Step 4.

Allow the ganache to cool before covering with cling-film and refrigerating for 1–2 hours, until completely firm.

Step 5.

Line a tray with cling-film.

Step 6.

Remove the ganache from the refrigerator.

Step 7.

Wash and dry your hands, then roll heaped teaspoons of ganache into balls, placing each onto the tray. Place the rolled truffle balls into the refrigerator or freezer until completely firm.

Rolling out the dumpling skins

Step 1.

Cut the dough into four parts. Flatten each portion with your palm, dust flour on both side of the pastry.

Step 2.

Italian Pastry Machine Method: Use a pasta machine to roll out the pastry until the second last setting. OR Rolling Pin Method: Roll the pastry evenly till it is around 3mm thick.

Cutting the dumpling skins

Step 1.

Use a 10cm pastry cutter to cut out pastry rounds. You should be able to make around 30-34 pastry rounds.

Assemble everything

Step 1.

Place a chocolate truffle in the middle of the dumpling skin and fold the dumpling skin into half. Use your finger to tightly seal the edges. Brush a bit of tap water onto the edge of the dumpling skin if the skin is not sticking. Use the same method to make the rest of the dumplings.

Cooking Methods

Boiling method

1. Fill a saucepan with water and bring it to boil.

2. Place your dumplings into the hot boiling water.

3. Remove dumplings once it starts floating

Steaming method

1. Lightly spray or brush mild vegetable onto your steam tray.

2. Carefully place your dumplings onto your steam tray (make sure you leave enough spacing in between).

3. Steam them over hot boiling water for seven minutes.

Pan-fried method

1. Gently heat 1-2 Tbsp of vegetable oil in a non-stick frying pan.

2. Place the chocolate dumplings in the pan.

3. Add boiling water to cover half the height of the dumplings. Bring to a boil, then cover the pan.

4. Remove the lid and continue cooking until the dumpling bases are golden.