Guide to Chinese Dumplings | Crispy, Chewy, and Tender All at Once
We set out to make the perfect dumpling — crisp on the bottom, chewy on the edges, and tender through the middle. With homemade wrappers and a rich pork-and-shrimp filling, these pan-fried dumplings hit every texture and flavor note.
You’ll need:
• 280 g all-purpose flour
• 120 g cake flour
• 300 g Taiwanese cabbage
• 14 g kosher salt (divided)
• 5 g cornstarch
• 300 g ground pork
• 200 g shrimp (chopped)
• 40 g scallions
• 30 g melted lard
• 15 g toasted sesame oil
• 10 g ginger
• 5 g garlic
• 5 g chicken bouillon powder
• 2 g white pepper
• 30 g neutral oil
Steps:
1. Dough: Mix flours and 6 g salt. Add 212 g boiling water; stir until shaggy. Knead until smooth, rest 15 min, then 1–12 hrs. Roll and cut into 18 wrappers per batch.
2. Filling: Salt chopped cabbage, strain liquid. Mix 45 g cabbage water with cornstarch, then add pork, shrimp, scallions, garlic, ginger, sesame oil, lard, salt, pepper, and bouillon. Stir until tacky and cohesive.
3. Assemble: Add 18 g filling per wrapper, fold, pleat, and seal. (Watch the folding technique in the video!)
4. Cook: Arrange dumplings in cold pan with oil. Cook over medium-high until bottoms are golden. Add 120 g water, cover 5 min, then uncover to evaporate water and crisp up.
5. Serve: Transfer to plate and enjoy immediately — crispy bottoms, juicy center, chewy tops.
Key tips:
• Homemade wrappers make a huge difference in texture and chew.
• Salting cabbage pulls out moisture so your filling stays juicy, not soggy.
• Start with a cold pan — it ensures even browning before steaming.
• Perfect balance = crispy, chewy, tender. Every time.
? Dive into texture, technique, and taste here: https://www.chefsteps.com/activities/guide-to-chinese-dumplings