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

A good dumpling is a study in textures.Taking a bite out of a well-made dumpling should get you a kaleidoscope of textures. The skin should be chewy, offering your teeth a little resistance, and yet still silky and slippery. It should surround the filling completely—no rips or tears. And it shouldn’t be mushy. The filling should be light yet cohesive; it should fall apart in your mouth, not in the dumpling, although it shouldn’t be so densely packed that it feels like someone hid a Swedish meatball in a dumpling skin.With our scratch-made <a href="https://www.chefsteps.com/recipes/dumpling-wrappers">dumpling wrappers</a> and the classic combination of pork, shrimp, and cabbage in the filling, that’s what this recipe gets you: a textural marvel.Looking for an even more luxe dumpling? Check out our <a href="https://www.chefsteps.com/recipes/crab-mushroom-dumplings">Crab and Mushroom Dumplings</a>! And make sure to check out our <a href="https://www.chefsteps.com/guides-tools/guide-to-chinese-dumplings">full guide to making great Northern Chinese dumplings</a>.

Pork, Shrimp, and Cabbage Dumplings