Pan-Fried Shanghainese Vegetable and Pork Dumplings

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

Golden pan-fried dumplings stuffed with a savory blend of ground pork and finely chopped vegetables, a Shanghainese comfort food favorite. This Chinese-inspired dumpling recipe, ready in about 35 minutes, pairs ground pork, Napa cabbage, finely chopped, scallions, finely chopped 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.

Prep: 25 min Cook: 10 min Serves 4 Chinese cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a mixing bowl, combine 8 oz ground pork, 1 cup finely chopped Napa cabbage, 2 finely chopped scallions, and 1 tsp minced ginger. Add 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp white pepper. Mix thoroughly to form the filling.
  2. Step 2: Place a dumpling wrapper on your palm and spoon 1 tsp of filling into the center. Fold and pleat the wrapper edges to seal tightly, repeating until all 30 dumplings are formed.
  3. Step 3: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Arrange the dumplings in a single layer and fry for 2-3 minutes until the bottoms are golden brown.
  4. Step 4: Carefully pour 1/4 cup water into the pan and immediately cover with a lid. Reduce heat to medium and steam the dumplings for 6-7 minutes until the water evaporates and dumplings are cooked through with crisp bottoms.

Frequently asked questions

How long does Pan-Fried Shanghainese Vegetable and Pork Dumplings take to make?

Total time is about 35 minutes (25 min prep + 10 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 Vegetable and Pork Dumplings?

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 ground pork from drying out.

Can I substitute ingredients in Pan-Fried Shanghainese Vegetable and Pork Dumplings?

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 Vegetable and Pork Dumplings 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 Vegetable and Pork Dumplings?

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.

Related recipes