Happy Chinese New Year from our kitchen to yours! Today, we’re celebrating with a batch of homemade Shu Mai #Dumplings—a classic dim sum dish. Our tricks for replicating this at home? We used a food processor to grind boneless country-style ribs in two batches: one chunky and one fine. Once combined in the steamed dumplings’ filling, the smaller pieces helped hold the larger bits together and added a pleasant textural contrast. We used a mixture of powdered gelatin and cornstarch to keep our shu mai’s filling moist and tender, and flavored it with a liberal dose of traditional steamed Chinese dumpling recipe ingredients. Tap the link in our bio to access the recipe, and don’t forget to tag your photos with #ATKgrams to be featured on our feed! #YearoftheMonkey #ChineseNewYear