Pan-Fried Shanghainese Pork Dumplings with Ginger Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden pan-fried pork dumplings featuring a savory filling of ground pork and traditional Shanghainese seasonings, served with a fragrant ginger soy dipping sauce. This chinese-inspired dumplings ready in about 45 minutes blends ground pork, finely chopped napa cabbage, minced fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 30 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 12 oz ground pork, 1 cup finely chopped napa cabbage, 1 tbsp minced fresh ginger, 1 tsp minced garlic, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, and 1/4 tsp white pepper. Mix thoroughly until the filling is sticky and well combined.
  2. Step 2: Place 1 dumpling wrapper on a clean surface and spoon about 1 tbsp of the pork mixture into the center. Moisten the edges with water, fold the wrapper in half, and pleat to seal. Repeat until all filling is used.
  3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Arrange dumplings flat side down in the skillet, cooking for 2-3 minutes until the bottoms are golden brown.
  4. Step 4: Carefully pour 1/3 cup water into the skillet and immediately cover with a lid. Reduce heat to medium and steam the dumplings for 6-7 minutes until the filling is cooked through and the water has evaporated.
  5. Step 5: In a small bowl, combine 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp julienned ginger to make the dipping sauce. Serve dumplings hot with the sauce.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Shanghainese Pork Dumplings with Ginger Soy Sauce take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Shanghainese Pork Dumplings with Ginger Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Shanghainese Pork Dumplings with Ginger Soy Sauce?

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 Ginger Soy Sauce 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 Ginger Soy Sauce?

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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