Pan-Fried Shanghainese Pork Dumplings with Crispy Bottoms

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate Shanghainese-style pork dumplings pan-fried to golden crispness on the bottom, filled with a savory pork and ginger mixture. This Chinese-inspired dumpling recipe, ready in about 37 minutes, pairs ground pork, green onions, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 25 min Cook: 12 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, combine 12 oz ground pork, 3 finely chopped green onions, 1 tbsp minced fresh ginger, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, and 1/4 tsp white pepper; mix well until the filling is sticky and uniform.
  2. Step 2: Place 1 dumpling wrapper on your palm and spoon about 1 tbsp of pork filling into the center; fold and pleat the edges to seal completely, repeat with remaining wrappers and filling.
  3. Step 3: Heat 3 tbsp vegetable oil in a non-stick skillet over medium heat until shimmering; arrange dumplings flat side down in a single layer and fry for 2-3 minutes until the bottoms turn golden brown and crisp.
  4. Step 4: Carefully pour 1/2 cup water into the skillet and immediately cover with a tight-fitting lid; steam the dumplings for 5-6 minutes until the water evaporates and the pork is cooked through.
  5. Step 5: Remove the lid and continue cooking for 1 minute to re-crisp the bottoms before transferring dumplings to a serving plate.

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