Pan-Fried Shanghainese Soup Dumplings (Xiaolongbao)

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate Shanghainese soup dumplings filled with savory pork and a rich gelatin broth, pan-fried to a golden crisp bottom. This chinese-inspired dumplings 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.

Prep: 60 min Cook: 15 min Serves 4 Chinese cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Pan-Fried Shanghainese Soup Dumplings (Xiaolongbao) take to make?

Total time is about 75 minutes (60 min prep + 15 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 Soup Dumplings (Xiaolongbao)?

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 all-purpose flour from drying out.

Can I substitute ingredients in Pan-Fried Shanghainese Soup Dumplings (Xiaolongbao)?

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 Soup Dumplings (Xiaolongbao) 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 Soup Dumplings (Xiaolongbao)?

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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