Chocolate Dumplings and Goodbye Torrance

A recipe for Chocolate Dumplings inspired by our time in Torrance, California! Thin wrappers are filled with a chocolate ganache and steamed until molten.

After four incredible years in Los Angeles, we have moved back to Northern Virginia!

During our time in LA, we lived in Torrance, California. We had the privilege to meet many amazing people and were surrounded by absolutely fantastic food. While I am excited to be back in the DC area, it is a bit bittersweet.

As I started to put this post together, it became quite long as I realized just how many restaurants we visited in Torrance.

I previously shared what we have tried east of Crenshaw Blvd with a recipe for Karaage Don (Japanese Fried Chicken Bowl). Today, I am sharing some of our favorites west of Crenshaw Blvd with a recipe for Chocolate Dumplings!

Looking for more Torrance restaurants? I featured other favorites such as Gaetano’s Restaurant and Sidecar Doughnuts with a recipe for Homemade Udon Noodles.

Mitsuwa Marketplace

During our time in Torrance, Mitsuwa Marketplace moved from Western Avenue to a new location outside of Del Amo Mall at 3525 W Carson Street Suite 164. We often stopped by for Japanese groceries, Kinokuniya bookstore, and the food court.

The food court has a variety of options from ramen and rice bowls to Korean corn dogs, doughnuts, bento sets, and more.

Sutadonya

One of my first meals in Torrance was the Karaage Don (fried chicken bowl) from Sutadonya. They have a menu packed with rice bowls and curry.

Mugimaru + Toritetsu

I especially loved Mugimaru + Toritetsu for a quick lunch. I would often get Yakitori Don (焼き鳥丼, a variety of chicken skewers over rice) or Karaage Don with Mayo Tama (マヨ玉唐揚げ丼, fried chicken rice bowl with mayonnaise and egg).

Hokkaido Ramen Santouka

Chad usually picked up ramen from Hokkaido Ramen Santouka- often the Tonkotsu Shio Ramen with Negimeshi (Green Onion Rice Bowl).

Yamari

Yamari features matcha-based drinks and desserts with matcha from Uji, Kyoto. The Premium Matcha Soft Serve is paired with shiratama dango and azuki.

Modo Hawaii

The kids were so excited when Modo Hawaii opened in the original Mitsuwa location. They focus on mochi-based donuts with rotating flavors.

The photograph above shows their Pandan, Cookies and Creme, Cinnamon Toast, Black Sesame, Strawberry, and Strawberry Sugar Mochi Donuts.

Din Tai Fung

Din Tai Fung has locations across the west coast, but their restaurant in Torrance was the first we ever tried. When everything shut down, it also became a favorite spot for take-out.

The kids especially loved their Xiao Long Bao (soup dumplings) and Chocolate & Mochi Xiao Long Bao. The Chocolate Mochi Xiao Long Bao were actually the inspiration for this post’s recipe!

We also enjoyed the Sticky Rice & Kurobuta Pork Shao Mai, Pork Chop Fried Rice, and Shanghai Rice Cakes.

Caffè Tre Venezie

We stopped by Caffè Tre Venezie at 3525 Pacific Coast Hwy Unit B a few times for coffee, sandwiches, and Affogato.

This Italian cafe is open for breakfast and lunch with a variety of coffee, tea, pastries, panini, cold cuts, and gelato. I usually got their Espresso Affogato with vanilla and hazelnut gelato, an espresso shot, whipped cream, and a chocolate stick cookie.

Bombay Tandoori & Banquet

We ordered takeout from Bombay Tandoori & Banquet at 4111 Pacific Coast Highway a couple of times and it was always delicious.

Photographed above is their Chicken Samosa, Onion Bhaji, Paneer Pakora, Butter Chicken, Saag Paneer, and Garlic Naan.

Top Tenders

Top Tenders at 3901 Pacific Coast Highway was one of our go-to pick up spots for chicken tenders and wings.

They have a variety of flavor options plus macaroni and cheese and other sides.

Aristo Cafe

Aristo Cafe at 3768 W 242nd Street was another spot we picked up takeout a couple of times. This family-owned restaurant focuses on Mediterranean cuisine.

The photograph above features their Boregs (cheese turnovers), Sujuk Salcsiccia (grilled seasoned beef sausage- loved the spice!), Chicken Kabob Lunch Special (grilled marinated chicken with rice, salad, hummus, and pita bread), Baklava, Gyros Pita Sandwich, and Aristo Salad.

TNT Aloha Cafe

Another favorite was TNT Aloha Cafe at 24032 Vista Montana.

I often got the Loco Moco (beef patty with egg and gravy over rice), Wonton Saimin Soup, Saba Plate (broiled mackerel), and Chicken Katsu Musubi.

Torrance Beach

We enjoyed Hermosa Beach and Redondo Beach, but generally went to Torrance Beach (RAT Beach) when we just wanted to hang out by the water.

It is less crowded compared to the other South Bay beaches with easier parking and great views of Palos Verdes.

Piccini Italian Takeout

Piccini Italian Takeout at 4642 Del Amo Blvd opened earlier this year by the 4th generation South Bay restaurant family also behind Gaetano’s Restaurant.

It quickly became a favorite and was even a requested lunch for the kids’ birthdays. They have a variety of pizza, salads, sandwiches, pasta, a kids menu, and desserts. I love how easy it was to order online, simply park out front, and text to have the food brought to the car.

Photographed above is their Anza Meatball Pizza, Carbonara Pizza, Pepperoni Pizza, Caprese Pasta Salad, and Mac and Cheese.

JONS International Marketplace

I stopped by Jons Fresh Marketplace’s Torrance store at 4848 W 190th Street for Central European, Eastern European, Central Asian, Middle Eastern, and Mexican groceries. They have locations throughout Los Angeles.

Gaya Korean Tofu and Grill

I once visited Gaya Korean Tofu & Grill at 4817 Torrance Blvd with a friend and it was such a great meal.

We each got the Tofu combo. I picked Dumpling Tofu Soup with Dolsot Bibimbap while she had the Tofu Soup with Galbi (beef short rib).

Ojiya Torrance Japanese Cuisine

Ojiya at 21008 Hawthorne Blvd focuses on Japanese cuisine with a variety of salads, sashimi, rolls, small plates, meat, noodles, rice, combination boxes, and desserts.

I particularly enjoyed the Takana Fried Rice with Fluffy Egg (高菜焼飯半熟卵のせ). Takana are pickled mustard greens.

The Standing Room

The Standing Room first started in Redondo Beach, but opened a second location last year in Torrance at 3556 Torrance Blvd. Evan was requesting cheeseburgers once on the way home from one of our outings, so we grabbed takeout. He very much approved.

We tried the Tuna Poke Nachos, Bok Bok Sammie (grilled chicken, spring mix, onion, tomato, smoked gouda, Korean aioli, spicy vinaigrette), Cash Burger (bacon, shishito, cheese, crispy peppered onion, Korean Aioli, Hoisin BBQ), Parmesan Fries, Kids Cheeseburger, and Kids Chicken Strips.

Chocolate Dumplings

When putting together this post, the kids requested a version of the Chocolate Mochi Xiao Long Bao at Din Tai Fung! It was definitely a fun project.

Thin, homemade dumpling wrappers are filled with a rich chocolate ganache and steamed until tender with a molten center.

The trick to get that molten, fudgy center is a homemade chocolate ganache! After preparing and chilling until solid, the mixture is easy to scoop into balls and cover in dough. As the dumplings steam, it will start to melt to form the perfect texture.

A Few Chocolate Dumpling Tips

Need help folding the wrappers? Wei’s Red House Kitchen has a video demonstrating how to pleat Xiao Long Bao.

You can adjust the thickness of the chocolate ganache by adding more or less heavy cream. Take care not to add too much though. If the ganache is too loose, then it will be more likely to burst through the wrapper while steaming.

Each wrapper should be slightly thicker in the center to help hold the weight of the chocolate, but as thin as possible around the edges without tearing and with as many pleats as possible.

Steam the dumplings just until warmed. Overcooking may cause them to burst.

Have extra chocolate dumplings? You can freeze assembled (but not cooked) dumplings on a parchment-lined baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe bag. Steam straight from the freezer, though a minute or two may need to be added to the cooking time.

Chocolate Dumplings Recipe

Adapted from Simmer and Sauce

Print Pin

5 from 1 vote

Chocolate Dumplings

A recipe for Chocolate Dumplings! Thin wrappers are filled with a chocolate ganache and steamed until molten.

Course Dessert

Cuisine N/A

Keyword chocolate, dessert, dumpling, ganache

Prep Time 40 minutes minutes

Cook Time 7 minutes minutes

Resting Time: 4 hours hours

Total Time 4 hours hours 47 minutes minutes

Servings 32 Dumplings

Ingredients

Chocolate Ganache:

• 1/2 cup (120 milliliters) heavy cream
• 8 ounces (227 grams) semi-sweet or dark chocolate chopped

Matcha White Chocolate Ganache:

• 1/3 cup (80 milliliters) heavy cream
• 1 tablespoon (7 grams) matcha
• 8 ounces (227 grams) white chocolate

Dumpling Wrapper:

• 1 cup (130 grams) bread flour
• 1/2 cup (63 grams) all-purpose flour
• 1/2 cup (120 milliliters) hot water
• Pinch salt
• 1/2 tablespoon canola oil

Chocolate Dumpling Wrappers:

• 1 cup (130 grams) bread flour
• 1/2 cup (63 grams) all-purpose flour
• 2 tablespoons (10 grams) cocoa powder
• 1/2 cup (120 milliliters) hot water
• Pinch salt

Instructions

To make the Chocolate Ganache:

• Pour the cream into small saucepan over medium heat.
• Right before coming to a boil, remove from heat and add the chopped semi-sweet or dark chocolate. Allow to rest for 30 seconds before mixing until smooth.
• Transfer to a medium bowl, cover, and refrigerate until firm enough to scoop, about 2-4 hours.

To make the Matcha White Chocolate Ganache:

• In a small saucepan, whisk together the heavy cream and matcha over medium heat just until heated through and starting to steam, but not yet boiling.
• Place the white chocolate chips in a heat-safe bowl. Pour the matcha cream over the chips and allow to rest for 1 minute. Whisk until smooth.
• Transfer to a medium bowl, cover, and refrigerate until firm enough to scoop, about 2-4 hours.

To make the Dumpling Wrappers:

• In a large bowl, combine the bread and all-purpose flours.
• Make a well in the center and slowly add in the water and oil. Mix together with a wooden spoon, then knead to form a soft and smooth dough. If too crumbly, mix in a little more water. If too sticky, add a little more flour.
• Wrap the dough in plastic or seal in a plastic bag, removing any excess air. Allow to rest at room temperature for 1-2 hours or refrigerate overnight, returning to room temperature before using.

To make the Chocolate Dumpling Wrappers:

• In a large bowl, combine the bread flour, all-purpose flour, and cocoa powder.
• Make a well in the center and slowly add in the water and oil. Mix together with a wooden spoon, then knead to form a soft and smooth dough. If too crumbly, mix in a little more water. If too sticky, add a little more flour.
• Wrap the dough in plastic or seal in a plastic bag, removing any excess air. Allow to rest at room temperature for 1-2 hours or refrigerate overnight, returning to room temperature before using.

To assemble:

• Line steamer trays with parchment and set aside.
• On a lightly floured surface, divide the plain dumpling wrapper dough in half. 
• Cover one half of the dough with a towel or plastic and roll the other into a rope about 10 inches (25 centimeters) long. Divide the rope into 8 equal pieces, covering with a towel. 
• Roll one piece into a ball and flatten into a circle. Gently roll out the edges, keeping the center slightly thicker. Try to get the edges thin enough to become translucent.
• Add a small scoop (about 1 tablespoon) of chilled ganache to the center of the circle, keeping 1/2-3/4 inch (1.25-2 centimeters) of the edge clear.
• Pleat the edges over the filling and pinch the tops together to seal, twisting gently. Repeat with remaining wrappers, then the chocolate wrappers, and ganache fillings. Cover the assembled ones with a towel to keep them from drying out.
• Place the prepared dumplings in the parchment-lined steamer about 3/4 inches (2 centimeters) apart and 1 inch (2.5 centimeters) away from the edge.
• Steam over boiling water at medium heat until the dumplings have puffed and become translucent, about 5-7 minutes. 
• Remove the steamer tray and place over a serving plate. Serve the Chocolate Dumplings while still warm.