Steamed Shanghainese Pork Soup Dumplings with Ginger Soy Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Delicate steamed dumplings filled with juicy minced pork and a rich broth, served with a fragrant ginger soy dipping sauce. This chinese-inspired dumplings ready in about 55 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 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 all-purpose flour
• 100 ml warm water
• 300 g ground pork
• 1 tbsp ginger, finely grated
• 2 tbsp scallions, finely chopped
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp white pepper
• 100 g chicken stock, gelatinized into aspic
• 2 slices fresh ginger, thinly sliced
• 3 tbsp soy sauce (for dipping)
• 2 tbsp black vinegar

Instructions

1. Step 1: In a large bowl, combine 200 g all-purpose flour with 100 ml warm water and knead for 10 minutes until a smooth dough forms; cover with a damp cloth and rest for 30 minutes.
2. Step 2: In a separate bowl, mix 300 g ground pork with 1 tbsp finely grated ginger, 2 tbsp finely chopped scallions, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp white pepper until well combined.
3. Step 3: Dice 100 g chicken stock aspic into small cubes and fold gently into the pork mixture to create a juicy filling.
4. Step 4: Roll the dough into a long cylinder and cut into 20 equal pieces; flatten each piece into a 3-inch thin round wrapper.
5. Step 5: Place 1 tbsp of pork filling in the center of each wrapper, pleat the edges, and seal tightly to form dumplings.
6. Step 6: Line a bamboo steamer with parchment paper and arrange the dumplings evenly, leaving space to avoid sticking.
7. Step 7: Bring water to a boil in a wok and steam the dumplings over high heat for 8 minutes until the dough is tender and filling is cooked through.
8. Step 8: For the dipping sauce, combine 3 tbsp soy sauce, 2 tbsp black vinegar, and 2 slices thinly sliced fresh ginger in a small bowl.
9. Step 9: Serve dumplings hot with the ginger soy dipping sauce for an authentic Shanghainese experience.