Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Just like our <a href="https://www.chefsteps.com/recipes/pork-shrimp-cabbage-dumplings">Pork, Shrimp, and Cabbage Dumplings</a>, these dumplings are carefully calibrated parcels of textural complexity: <a href="https://www.chefsteps.com/recipes/dumpling-wrappers">silky steamed dumpling skins</a> encasing a luxurious filling of tender lump crab meat, crunchy water chestnuts, and meaty mushrooms.These are celebratory dumplings. Whereas our Pork, Shrimp, and Cabbage dumplings use a more classic (and more affordable) combination of ingredients and can (and should) be eaten any day of the week, including dumpling-centric holidays like Lunar New Year, these are for special occasions when you want to live a little XL, if not <a href="https://www.chefsteps.com/recipes/how-to-make-shanghai-soup-dumplings-with-andrea-nguyen">XLB</a>.For those that really want to go all-out, we give the option of adding a little grated black truffle to the filling. Unorthodox? Maybe, but it’s a fine demonstration of how <a href="https://www.chefsteps.com/guides-tools/guide-to-chinese-dumplings">versatile Chinese dumplings can be</a>, and it’s a nod to thoughtful, “new wave” Chinese cuisine.

Crab and Mushroom Dumplings