Pan-Fried Shanghai Soup Dumplings with Pork and Ginger

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate pork and gelatin-rich broth wrapped in thin dough, pan-fried to golden perfection with a savory ginger dipping sauce. This chinese-inspired dumplings 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.

★ 4.4 (10 ratings) Prep: 60 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Pan-Fried Shanghai Soup Dumplings with Pork and Ginger take to make?

Total time is about 75 minutes (60 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Shanghai Soup Dumplings with Pork and Ginger?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.

Can I substitute ingredients in Pan-Fried Shanghai Soup Dumplings with Pork and Ginger?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Shanghai Soup Dumplings with Pork and Ginger for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Shanghai Soup Dumplings with Pork and Ginger?

Chinese dumplings like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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