Pan-Fried Shanghainese Pork Dumplings with Crispy Bottoms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate Shanghainese-style pork dumplings pan-fried to golden crispness on the bottom, filled with a savory pork and ginger mixture. This chinese-inspired dumplings ready in about 37 minutes pairs ground pork, stalks, finely chopped green onions, minced 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Shanghainese Pork Dumplings with Crispy Bottoms take to make?

Total time is about 37 minutes (25 min prep + 12 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 Shanghainese Pork Dumplings with Crispy Bottoms?

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 Shanghainese Pork Dumplings with Crispy Bottoms?

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 Shanghainese Pork Dumplings with Crispy Bottoms 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 Shanghainese Pork Dumplings with Crispy Bottoms?

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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