Shanghai-Style Soup Dumplings with Pork and Ginger

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Delicate dumplings filled with juicy pork and aromatic ginger, steamed to perfection and served with a tangy soy-vinegar dipping sauce. This Chinese-inspired dumpling recipe, ready in about 75 minutes, pairs all-purpose flour, boiling water, ground pork 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

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 12 oz ground pork
• 1 tbsp, grated fresh ginger
• 2, finely chopped scallions
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/2 cup, solidified chicken stock gelatin
• 2 tbsp black vinegar
• 1 tsp, minced (for dipping sauce) fresh ginger

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

Instructions

1. Step 1: Place 2 cups all-purpose flour in a large bowl and gradually add 3/4 cup boiling water while stirring with chopsticks until a shaggy dough forms. When cool enough to handle, knead 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, 1 tbsp grated fresh ginger, 2 finely chopped scallions, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1/2 tsp salt, 1/4 tsp white pepper, and 1/2 cup solidified chicken stock gelatin cut into small cubes. Mix thoroughly to incorporate the gelatin.
3. Step 3: Divide dough into 24 equal pieces and roll each into a 3-inch thin circle on a lightly floured surface.
4. Step 4: Place about 1 tbsp filling in the center of each wrapper, pleat the edges together to seal tightly, ensuring no gaps.
5. Step 5: Prepare a bamboo steamer lined with parchment paper. Arrange dumplings with some space between them.
6. Step 6: Bring a wok of water to a boil and place the steamer over it. Steam dumplings for 8-10 minutes until the dough is translucent and filling is cooked through.
7. Step 7: For dipping sauce, mix 2 tbsp black vinegar with 1 tsp minced fresh ginger.
8. Step 8: Serve dumplings hot with the dipping sauce.