Cantonese-Style Shrimp and Pork Soup Dumplings

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Steamed soup dumplings filled with a succulent mixture of shrimp and pork, bursting with savory broth in every bite. This Asian fusion recipe, ready in about 75 minutes, pairs all-purpose flour, hot water, ground pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup hot water
• 8 oz ground pork
• 6 oz, peeled and finely chopped raw shrimp
• 1 tbsp grated ginger
• 2 finely chopped scallions
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 1/2 tsp salt
• 1 cup chilled solidified broth chicken stock gelatin cubes

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Mix 2 cups all-purpose flour with 3/4 cup hot water in a bowl. Stir until combined, then knead on a floured surface for 8 minutes until smooth and elastic. Cover and rest dough for 30 minutes.
2. Step 2: In a bowl, combine 8 oz ground pork, 6 oz finely chopped raw shrimp, 1 tbsp grated ginger, 2 chopped scallions, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp white pepper. Mix well until sticky.
3. Step 3: Dice 1 cup chilled chicken stock gelatin into 1/2-inch cubes and fold gently into the filling.
4. Step 4: Divide dough into 30 equal pieces and roll each into 3-inch thin circles.
5. Step 5: Place 1 tbsp filling with gelatin cubes in the center of each wrapper. Carefully pleat and seal the edges tightly to form dumplings.
6. Step 6: Line a bamboo steamer with parchment or cabbage leaves and arrange dumplings with space between.
7. Step 7: Boil 2 inches of water in a wok. Place the bamboo steamer over the boiling water and steam dumplings for 10 minutes until translucent and cooked.
8. Step 8: Serve immediately with dipping sauce made from 2 tbsp soy sauce, 1 tbsp black vinegar, and thin ginger strips.