Pan-Fried Shanghainese Pork Soup Dumplings

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Delicate Shanghainese-style pork dumplings with a savory broth inside, pan-fried to a golden crisp on the bottom and steamed to tender perfection. This chinese-inspired dumplings ready in about 55 minutes pairs ground pork, ginger, minced, Shaoxing wine 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300 g ground pork
• 1 tbsp ginger, minced
• 1 tbsp Shaoxing wine
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp green onions, finely chopped
• 100 g pork broth gelatin, diced
• 200 g all-purpose flour
• 120 ml boiling water
• 2 tbsp vegetable oil
• 100 ml water (for steaming)

Instructions

1. Step 1: In a mixing bowl, combine 300 g ground pork, 1 tbsp minced ginger, 1 tbsp Shaoxing wine, 1 tbsp soy sauce, 1 tsp sesame oil, and 2 tbsp finely chopped green onions; mix thoroughly until sticky and well incorporated.
2. Step 2: Gently fold in 100 g diced pork broth gelatin to the pork mixture to create the soup filling.
3. Step 3: For the dough, pour 120 ml boiling water into 200 g all-purpose flour, stirring immediately with chopsticks until combined; when cool enough to handle, knead into a smooth dough for 5 minutes. Cover and rest for 30 minutes.
4. Step 4: Roll the dough into a long log and cut into 20 equal portions; roll each into a thin circle about 3 inches in diameter, thinner at edges.
5. Step 5: Place about 1 tbsp of filling in the center of each wrapper, pleat edges to seal tightly, forming a dumpling.
6. Step 6: Heat 2 tbsp vegetable oil in a non-stick pan over medium heat; arrange dumplings flat side down and fry for 2 minutes until golden brown on bottom.
7. Step 7: Carefully add 100 ml water to the pan and immediately cover with a lid to steam; cook for 6 minutes until wrappers become translucent and filling is cooked through.
8. Step 8: Remove lid and cook uncovered for 1 additional minute to crisp the bottom again; serve hot with black vinegar and ginger dipping sauce.