Shanghai-Style Soup Dumplings with Pork and Crab Filling

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate soup dumplings filled with a savory mixture of ground pork and fresh crab, steamed to juicy perfection reminiscent of Shanghai street food. This chinese-inspired dumplings ready in about 60 minutes pairs all-purpose flour, warm water, finely minced ground pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 cups all-purpose flour and 3/4 cup warm water, stirring until a dough forms. Knead for 8 minutes until smooth, cover with a damp cloth, and let rest for 30 minutes.
  2. Step 2: In another bowl, mix 8 oz ground pork, 4 oz crab meat, 1 tbsp minced ginger, 2 finely chopped green onions, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp white pepper until well combined.
  3. Step 3: Gently fold in 3/4 cup chilled chicken stock gelatin cubes into the meat mixture, which will melt into soup when steamed.
  4. Step 4: Roll the dough into a long cylinder and cut into 24 equal pieces. Roll each piece into a thin 3-inch diameter wrapper.
  5. Step 5: Spoon about 1 tbsp of filling into each wrapper’s center, pleat the edges to seal, and pinch tightly to form dumplings.
  6. Step 6: Set up a steamer over boiling water. Line the steamer basket with parchment paper, place dumplings spaced apart, and steam for 8-10 minutes until dough is translucent and filling is cooked through.
  7. Step 7: Serve immediately with black vinegar and sliced ginger.

Equipment for this recipe

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Frequently asked questions

How long does Shanghai-Style Soup Dumplings with Pork and Crab Filling 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 Soup Dumplings with Pork and Crab Filling?

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 Soup Dumplings with Pork and Crab Filling?

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 Soup Dumplings with Pork and Crab Filling 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 Soup Dumplings with Pork and Crab Filling?

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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