Pan-Steamed Shanghainese Soup Dumplings with Pork and Ginger

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

Delicate Shanghainese soup dumplings filled with a savory pork and ginger mixture, steamed to tender perfection and bursting with flavorful broth. This chinese-inspired asian fusion ready in about 55 minutes pairs all-purpose flour, hot water, ground pork 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: 45 min Cook: 10 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 2 cups all-purpose flour with 3/4 cup hot water in a bowl, stirring until a rough dough forms. Knead on a floured surface for 8 minutes until smooth and elastic; cover with a damp cloth and rest for 30 minutes.
  2. Step 2: In a mixing bowl, combine 12 oz ground pork, 1 tbsp grated fresh ginger, 2 finely chopped scallions, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1/2 cup chilled gelatinous chicken broth, 1/4 tsp white pepper, and 1/2 tsp salt. Mix thoroughly until sticky and well combined.
  3. Step 3: Roll the rested dough into a 12-inch log and cut into 24 equal pieces. Roll each piece into a 3-inch round wrapper, thinner at the edges.
  4. Step 4: Place 1 tablespoon of pork filling in the center of each wrapper. Moisten edges with 1 teaspoon water and pleat the wrapper around the filling, pinching to seal tightly.
  5. Step 5: Line a bamboo steamer with parchment paper pierced with holes. Arrange dumplings 1 inch apart. Steam over boiling water for 8 minutes until the dough is translucent and pork is cooked through.
  6. Step 6: Serve immediately with a dipping sauce of black vinegar and julienned ginger.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Steamed Shanghainese Soup Dumplings with Pork and Ginger take to make?

Total time is about 55 minutes (45 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-Steamed Shanghainese Soup Dumplings with Pork and Ginger?

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-Steamed Shanghainese Soup Dumplings with Pork and Ginger?

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-Steamed Shanghainese Soup Dumplings with Pork and Ginger 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-Steamed Shanghainese Soup Dumplings with Pork and Ginger?

Chinese asian fusion 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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