Shanghai-Style Shengjian Mantou with Pork and Cabbage
Pan-fried buns with a crispy bottom and tender filling of minced pork and cabbage, finished with a light soy glaze. This asian-inspired recipe ready in about 47 minutes pairs Pork shoulder, Napa cabbage, Wonton wrappers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 200 g Pork shoulder
- 150 g Napa cabbage
- 12 Wonton wrappers
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- 10 g Ginger
- 30 g Green onions
- 2 tbsp Vegetable oil
- 100 ml Water
Instructions
- Step 1: Finely mince pork shoulder, Napa cabbage, ginger, and green onions. Mix with 2 tbsp soy sauce and 1 tbsp sesame oil until combined.
- Step 2: Place 1 tbsp filling in the center of each wonton wrapper. Fold into a half-moon shape, pinching edges tightly to seal.
- Step 3: Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat. Place dumplings seam-side down, arranging in a single layer.
- Step 4: Cook for 2 minutes until bottoms are golden brown. Pour 100 ml water around dumplings, then immediately cover with a lid.
- Step 5: Reduce heat to low and steam for 8 minutes until water evaporates and dumplings are cooked through.
- Step 6: Remove lid and cook for 2 more minutes to crisp bottoms. Transfer to a plate and serve immediately with extra soy sauce for dipping.
Frequently asked questions
How long does Shanghai-Style Shengjian Mantou with Pork and Cabbage take to make?
Total time is about 47 minutes (35 min prep + 12 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 Shengjian Mantou with Pork and Cabbage?
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 pork shoulder from drying out.
Can I substitute ingredients in Shanghai-Style Shengjian Mantou with Pork and Cabbage?
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 Shengjian Mantou with Pork and Cabbage 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 Shanghai-Style Shengjian Mantou with Pork and Cabbage?
Asian mains 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.
What others are saying
- ★★★★★
My kids couldn't stop eating them. Perfect recipe!
- ★★★★★
Made these for my family dinner and they were a hit.
- ★★★★★
Loved it! Crispy edges and juicy filling.
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