Steamed Pork Dumplings

^{This post is in partnership with Coleman All Natural Meats. All opinions expressed are my own.}

I'm a sucker for a juicy dumpling packed with a meaty stuffing that's equal parts luscious flavor and rich aroma. Whether dropped in soup, tossed with noodles, or served as a side to a larger entrée, a good dumpling is a feast for the senses. These dumplings feature a pork and roasted garlic filling, prepared with fresh ginger, Korean red pepper, and sesame oil, folded into steamed wrappers.

The key ingredient for these dumplings is Coleman's ground pork sausage, which provides a premium foundation that is essential for developing the flavor of the filling. This pork ensures a clean, rich base for the filling, providing consistent texture and superior quality in every dumpling. The result is a filling that's juicy, perfectly balanced, and balance is key to a good dumpling.

Now, without further introduction, let's make some dumplings. Read on for a recipe overview, complete ingredient checklist, and my top tips for success.

What to Expect - Steamed Pork Dumplings

Taste and Texture

Our steamed dumplings deliver an exceptional balance of savory and aromatic flavors, which were tailored to showcase Coleman's ground pork at its best. I really wanted the high-quality, pork to shine through and act as a base for a complex array of seasonings, from umami-rich soy sauce and nutty sesame oil, combined with the smoky-sweet heat of Korean red pepper. Coupled with roasted garlic and fresh ginger, the pork provides a base for complex and richly aromatic dumplings, which cook up tender and juicy.

Difficulty Level

Intermediate. There's no getting around that wrapping wanton wrappers for dumplings is going to require a bit of patience and a little technique. Wonton wrappers love to crumble and tear, requiring a gentle hand to get 'just right.' From there, steaming time is key to preventing them from either becoming soggy mush or unpleasantly undercooked. Catching that 'perfect steam time' can be tricky and requires attention. This is not a 'set it and forget it' recipe. That said, even if your first batch of dumplings isn't picturesque, Coleman's quality pork - coupled with our seasoning blend - will ensure that they taste exceptional.

Prep Process and Cooking Time

About 2 hours total, with about 45 minutes of active prep time, and 45 minutes of steaming time (depending on the size of the batches). The workflow is methodical, requiring attention to detail and patience. We start out by mixing the filling, which should take about fifteen minutes tops, followed by an assembly-line the of wrapping the dumplings in a step-by-step sequence (see the recipe card for details), followed by steaming. Once you've got the steps down, this recipe becomes much easier.

Pairings

• Crisp, fermented veggies: Kimchi, pickled sweet potatoes, or a simple coleslaw would all pair nicely. Anything cool and crisp to contrast with the umami flavors and tender texture of the dumplings.
• Noodles: These dumplings would pair beautifully with noodles, either as a side or mixed in with the noodles themselves.
• White Wine: Riesling or Gewurztraminer would be my go-to pairings.
• Chili Sauce: A nice chili sauce for dipping would be delicious, especially one that's sweet and spicy, such as my homemade chili dipping sauce.

Ingredient Checklist - Steamed Pork Dumplings

• 1 lb. Coleman's Ground Pork Sausage
  • The star ingredient: Premium quality pork without added seasonings or fillers, which provides a delicious, meaty base for the dumplings. Coleman's ensures not only reliable quality, but also superior taste in each and every dumpling.
  • Fat content: Choose 80-85% lean for optimal flavor and moisture retention. Remember, fat is flavor and moisture. We don't want the dumplings dry on the inside.
• 1 cup fresh cabbage, shredded
  • What type of cabbage? I would suggest Napa cabbage, since it provides nice texture along with a sweet yet mild flavor.
  • Shred finely: We don't want thick chunks of cabbage, so I recommend shredding it as thinly as you can manage. This also helps for even distribution in the filling.
  • Remove the stems: Be sure to remove the stems, and use only the leaves. We only want the crisp texture of the leaves, not the tough underside.
  • Substitute: Chopped bok choy or savoy cabbage would be my go-to.
• 3 cloves roasted garlic, grated
  • Why roast it? Roasting garlic mutes its bite and instead brings out its natural sweetness, with a subtle smoky undertone.
  • Roasting tips: Roast the garlic whole, in its skin, either in a cast iron pan until dark spots develop on the skin, or in a 400 degree F oven for about 30 minutes until soft.
• Fresh Ginger, about 1 tablespoon
  • Essential: Fresh ginger brings a bright, fresh flavor and rich aromatics to the dumplings that other ingredients simply cannot replicate.
  • Dried won't cut it: Dried ginger is muted, bringing a warm and earthy flavor and aroma that's more at home in baked goods as opposed to dumplings. Do not use dried ginger in this recipe - it simply won't work.
• 1 Egg
  • Binding: Acts to bind the ingredients, holding the filling together through steaming.
  • Room temperature: I say this every chance I get - work with room temperature ingredients for more even mixing.
• 2-3 tablespoons Italian parsley, chopped
  • Use flat leaf: Do not use curly leaf parsley. We want the bright, herbal freshness of flat-leaf Italian parsley. As a rule of thumb, only ever use curly leaf if a recipe specifically asks for it, since it has a very mild flavor that "tastes of nothing." This is why curly leaf parsley is almost only ever used as a garnish.
  • Chop well: Chop the parsley up finely, so as to facilitate even distribution within the filling.
• 1 cup scallions, chopped (about 1 bunch)
  • Onion flavor, no bite: Scallions bring mild onion flavor without the onion bite of red or yellow onions, or the overt sweetness of sweet onions, which works perfectly in today's dumplings.
  • Scallions and pork: This is a match made in heaven, in my opinion. Since this recipe is formulated to let the natural flavor of Coleman's pork shine through, scallions were a must-add to this recipe.
  • Substitute: Finely diced yellow onion or chives would be my go-to if scallions weren't available.

• 1 tablespoon soy sauce
  • Umami goodness: A little soy sauce goes a long way to enhancing the umami richness of the dumplings.
  • What type to use?: Regular soy sauce is all we're looking for, though if dark or light soy sauce is all you have on hand, that will work just fine.
  • Substitute: Tamari would be my go-to.
• 1 tablespoon sesame oil
  • Toasted for depth: I suggest using toasted sesame oil to bring some added nutty depth.
  • A little goes a long way: Don't overdo it, as a little sesame oil goes a long way in this particular recipe.
  • Substitute: The sesame oil can simply be left out if you don't have it on hand. You might also consider using peanut oil if available, or a flavor-neutral cooking oil.
• 1 teaspoon coarse-ground black pepper
  • Fresh ground: For this recipe, use freshly ground pepper for the best aromatics.
  • Coarse or fine? Coarse ground pepper brings better flavor and aromatics to this recipe, as well as adding some visual appeal to the filling. That said, a fine grind will get the job done if preferred or if that's all that's available.
  • Substitute: If all you have on hand is pre-ground, don't worry about it; it will do just fine.
• 1 teaspoon Gochugaru (Korean red pepper)
  • Why Gochugaru: Korean red pepper is about more than heat; it brings a chili flavor that's both fruity and smoky, with a background heat that doesn't overwhelm the other flavors. This combination is difficult to replicate with other ingredients.
  • Substitute: Red pepper flakes would be my go-to, or paprika for the red color without the heat.
• 1 teaspoon sugar
  • Balance: Sugar helps balance and bind the other flavors together. White granulated sugar is all we're looking for here.
• 1 package wonton wrappers
  • What style of wrapper? I recommend using thin, square wonton wrappers. The filling is a delicate mix that's also intentionally aromatic. Thick wrappers will overpower the delicate nature of the filling, while muting the aromatics - and that's not what we want.
  • Fresh or frozen? I recommend using fresh wonton wrappers from the fridge section of your market. I only recommend frozen wrappers for heavier, more flavor-intense fillings, since frozen wrappers tend to be a bit hardier overall.
  • Can I use round pot sticker wrappers? You can, but the folding method for round wrappers is different from the process I've outlined in the recipe card. Even if using round wrappers, I still recommend using light, pliable wrappers that won't overwhelm the filling.

Tips for Forming the Perfect Dumplings

Set up for Success

The number one tip I can give you for preparing dumplings is setting up an efficient workspace before you begin. You want a small bowl of water for sealing the wrappers, a clean, damp kitchen towel ready to cover unused wrappers as you fill them, and a parchment-lined sheet pan for laying out your finished dumplings. Work with no more than eight wrappers at a time, while keeping the others covered to prevent them from drying out. Finally, of course, have your Coleman's pork filling ready in a bowl with a spoon. Everything you need should be at the ready.

Don't Overfill

About a teaspoon of filling dumpling is all you need. Yes, it will seem like too little, but remember that the wrappers are delicate, and overfilling leads to the wrappers bursting during steaming.

The Triangle Method

If you're new to folding dumplings, the simplest and most reliable method is the triangle. Start by placing the filling near one corner, brush the two adjacent edges with water, then fold the wrapper diagonally to create a neat triangle shape. Then press the edges firmly - but gently - working from the filling outward to remove any air pockets. Trapped air can cause the dumplings to burst during steaming. Not fun. Then pinch and crimp the edges to ensure a tight seal, and you're done.

Assembly Line Dumplings

Once you've got the method down for prepping the dumplings, set up six to eight wrappers, add the filling to each, brush the edges, and then fold and seal each in sequence. This assembly-line method makes the process easier and quicker. Remember, keep the finished dumplings on parchment paper, and leave a little space between each before steaming.

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And those are our Steamed Pork Dumplings. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.

Happy Cooking!

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