Heat ½ cup of heavy cream in a saucepan over medium heat until simmering, then pour it over 6 ounces of chopped chocolate. Stir until smooth and glossy. Mix in 2 tablespoons of butter and a pinch of salt, then let cool for about 1 hour until firm.

Once firm, portion out 1–1.5 teaspoon balls of ganache and roll them into smooth balls. Chill them in the refrigerator while preparing the dough.

In a large bowl, combine 2 cups of flour with a pinch of salt. Gradually add ¾ cup of warm water while mixing with hands or a spoon until a smooth and elastic dough forms. Let rest covered for at least 30 minutes.

Divide the dough into four portions. Roll one portion into a log, cut into smaller pieces, and flatten each piece into a round wrapper, approximately 3–4 inches wide.

Place a ganache ball in the center of each wrapper. Gather the edges towards the center and pinch to form pleats, sealing tightly.

Line a steamer with parchment paper, arrange the dumplings inside, and steam over medium heat for 8–10 minutes until translucent and tender.