Shanghai-Style Scallion and Pork Soup Dumplings

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Delicate dough parcels filled with seasoned ground pork and scallions, steamed to juicy perfection in the style of classic Shanghainese xiaolongbao. This Chinese-inspired dumpling recipe, 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.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 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
• 1/4 tsp white pepper
• 1/2 cup, diced small (optional for soup filling) chicken stock gelatin

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

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.