Steamed Pork Soup Dumplings

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Delicate dumplings encasing a savory pork and ginger broth that melts into a rich gel when steamed. This Chinese recipe, ready in about 57 minutes, pairs all-purpose flour, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 water
• 1/2 teaspoon salt
• 12 ounces ground pork
• 2 tablespoons, minced ginger
• 1/4 cup, chopped scallions
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1/4 cup chicken broth
• 1 tablespoon cornstarch

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

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Slowly drizzle in 3/4 cup water while mixing with a fork until the dough begins to form.
2. Step 2: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth. Cover with plastic wrap and rest for 30 minutes.
3. Step 3: In a separate bowl, mix 12 ounces ground pork, 2 tablespoons minced ginger, 1/4 cup chopped scallions, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1/2 teaspoon white pepper, 1/4 cup chicken broth, and 1 tablespoon cornstarch. Mix until combined, then cover and refrigerate for 60 minutes.
4. Step 4: Divide rested dough into 16 equal pieces. Roll each into a ball, flatten to a 3-inch circle 1/8 inch thick. Place 1 tablespoon filling in the center.
5. Step 5: Fold dough over filling to form a half-moon, crimp edges with a fork to seal completely.
6. Step 6: Arrange dumplings in a steamer lined with parchment paper, leaving space between each. Steam over boiling water for 10-12 minutes until dough is translucent and filling is cooked through.