Pan-Fried Shanghainese Pork Dumplings with Vinegar Dipping Sauce

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Juicy pork dumplings pan-fried to golden perfection, served with a tangy black vinegar and ginger dipping sauce inspired by traditional Shanghainese flavors. This Asian fusion recipe, ready in about 37 minutes, pairs ground pork, finely chopped napa cabbage, minced 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.

Ingredients

• 12 oz ground pork
• 1 cup finely chopped napa cabbage
• 1 tbsp minced ginger
• 1 tsp minced garlic
• 1.5 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 30 pieces dumpling wrappers
• 3 tbsp vegetable oil
• 1/3 cup water
• 1/4 cup black vinegar
• 1 tbsp julienned fresh ginger
• 1 tbsp scallions sliced thin

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 12 oz ground pork, 1 cup finely chopped napa cabbage, 1 tbsp minced ginger, 1 tsp minced garlic, 1.5 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, and 1/2 tsp white pepper. Mix thoroughly until the filling is sticky and well blended.
2. Step 2: Place 1 dumpling wrapper flat in your palm, spoon about 1 tbsp of the pork mixture into the center, then fold and pleat the edges, sealing tightly to form a half-moon shape. Repeat until all filling is used.
3. Step 3: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium heat until shimmering. Arrange dumplings in the pan, flat side down, spacing them evenly. Fry for 2 minutes until the bottoms are golden brown and crisp.
4. Step 4: Carefully pour 1/3 cup water into the skillet and immediately cover with a tight-fitting lid to steam the dumplings. Cook for 6-7 minutes until water evaporates and dumplings are cooked through.
5. Step 5: Remove the lid and cook for an additional 1-2 minutes to re-crisp the bottoms. Transfer dumplings to a serving plate.
6. Step 6: For the dipping sauce, mix 1/4 cup black vinegar with 1 tbsp julienned fresh ginger and 1 tbsp thinly sliced scallions in a small bowl. Serve alongside the dumplings for dipping.