Pan-Fried Shanghainese Soup Dumplings (Xiaolongbao)

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Delicate Shanghainese soup dumplings filled with savory pork and a rich gelatin broth, pan-fried to a golden crisp bottom. This Chinese-inspired dumpling recipe, ready in about 75 minutes, pairs all-purpose flour, boiling water, ground pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 12 oz ground pork
• 1/2 cup pork gelatin (aspic), finely chopped
• 1 tbsp ginger, minced
• 2 tbsp scallions, finely chopped
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp white pepper
• 2 tbsp vegetable oil
• 1/2 cup water (for steaming in pan)

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Instructions

1. Step 1: In a bowl, gradually stir 3/4 cup boiling water into 2 cups all-purpose flour using chopsticks until a shaggy dough forms. When cool enough to handle, knead for 8-10 minutes until smooth. Cover with a damp cloth and rest for 30 minutes.
2. Step 2: In another bowl, combine 12 oz ground pork, 1/2 cup finely chopped pork gelatin, 1 tbsp minced ginger, 2 tbsp chopped scallions, 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp white pepper. Mix thoroughly until sticky and well combined.
3. Step 3: Roll the rested dough into a long log and cut into 24 equal pieces. Roll each piece into a thin 3-inch circle.
4. Step 4: Place 1 tbsp pork filling in the center of each wrapper. Pleat and pinch the edges to seal into a dumpling with a small opening on top.
5. Step 5: Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat. Arrange dumplings seam-side up in the pan and fry for 2 minutes until bottoms are golden.
6. Step 6: Carefully add 1/2 cup water to the pan and immediately cover with a lid. Steam dumplings for 6-7 minutes until water evaporates and pork is cooked through.
7. Step 7: Remove lid and continue frying for another 1 minute to crisp up the bottoms again before serving hot.