Shanghai-Style Scallion and Pork Soup Dumplings

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate dough parcels filled with seasoned ground pork and scallions, steamed to juicy perfection in the style of classic Shanghainese xiaolongbao. This chinese-inspired dumplings ready in about 60 minutes pairs all-purpose flour, warm water, ground pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, 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: 15 min Serves 6 Chinese cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Make dough by combining 2 cups all-purpose flour with 3/4 cup warm water in a bowl. Stir until shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic. Cover and rest for 30 minutes.
  2. Step 2: In a mixing bowl, combine 12 oz ground pork, 3 finely chopped scallions, 1 tsp minced ginger, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp white pepper. Mix well until sticky and well combined.
  3. Step 3: If using, fold 1/2 cup diced chicken stock gelatin into the pork mixture to create the soup effect inside the dumplings.
  4. Step 4: Roll rested dough into a log and cut into 24 equal pieces. Roll each piece into a 3-inch diameter thin circle.
  5. Step 5: Place 1 tablespoon filling in the center of each wrapper and pleat edges to seal tightly.
  6. Step 6: Arrange dumplings on parchment paper in a steamer basket and steam over boiling water for 8-10 minutes until the dough is translucent and pork is cooked through.
  7. Step 7: Serve hot with black vinegar and julienned ginger dipping sauce.

Equipment for this recipe

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Frequently asked questions

How long does Shanghai-Style Scallion and Pork Soup Dumplings take to make?

Total time is about 60 minutes (45 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 Shanghai-Style Scallion and Pork Soup 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 all-purpose flour from drying out.

Can I substitute ingredients in Shanghai-Style Scallion and Pork Soup 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 Shanghai-Style Scallion and Pork Soup Dumplings for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Shanghai-Style Scallion and Pork Soup 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.

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