Chocolate Dumplings

To make the Chocolate Ganache:

1. Pour the cream into small saucepan over medium heat.
2. 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.
3. Transfer to a medium bowl, cover, and refrigerate until firm enough to scoop, about 2-4 hours.

To make the Matcha White Chocolate Ganache:

1. 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.
2. 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.
3. Transfer to a medium bowl, cover, and refrigerate until firm enough to scoop, about 2-4 hours.

To make the Dumpling Wrappers:

1. In a large bowl, combine the bread and all-purpose flours.
2. 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.
3. 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:

1. In a large bowl, combine the bread flour, all-purpose flour, and cocoa powder.
2. 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.
3. 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:

1. Line steamer trays with parchment and set aside.
2. On a lightly floured surface, divide the plain dumpling wrapper dough in half. 
3. 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. 
4. 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.
5. 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.
6. 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.
7. 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.
8. Steam over boiling water at medium heat until the dumplings have puffed and become translucent, about 5-7 minutes. 
9. Remove the steamer tray and place over a serving plate. Serve the Chocolate Dumplings while still warm.