Pan-Fried Shanghai Soup Dumplings with Pork and Ginger

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

Delicate pork and gelatin-rich broth wrapped in thin dough, pan-fried to golden perfection with a savory ginger dipping sauce. This Asian fusion recipe, ready in about 75 minutes, pairs ground pork, pork stock gelatin, diced, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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

• 10 oz ground pork
• 1/2 cup pork stock gelatin, diced
• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 tbsp fresh ginger, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 cup water for steaming
• 3 tbsp black vinegar
• 2 tbsp scallions, thinly sliced

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

Instructions

1. Step 1: In a large bowl, combine 10 oz ground pork with 1/2 cup diced pork stock gelatin, 1 tbsp minced fresh ginger, 2 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp salt. Mix until well incorporated and refrigerate for 30 minutes.
2. Step 2: To make dough, place 2 cups all-purpose flour in a bowl and gradually add 3/4 cup warm water, stirring until a shaggy dough forms. Knead on a floured surface for 8 minutes until smooth, then cover and rest for 30 minutes.
3. Step 3: Divide dough into 20 pieces, roll each into a 3-inch thin circle. Place 1 tbsp pork filling in the center of each wrapper, pleat edges carefully to seal and form dumplings.
4. Step 4: Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat. Arrange dumplings in the skillet and cook for 3 minutes until bottoms are golden brown.
5. Step 5: Carefully add 1 cup water to the skillet, cover immediately, and steam dumplings for 7 minutes until cooked through and broth inside is hot.
6. Step 6: Mix 3 tbsp black vinegar with 2 tbsp thinly sliced scallions for dipping sauce. Serve dumplings hot with the ginger vinegar sauce.