Pork and Vegetable Puto Steamed Dumplings
Enjoy a comforting Filipino-inspired dish featuring tender slow-braised pork combined with seasonal vegetables, wrapped in delicate dumpling dough and steamed to perfection. This recipe offers a satisfying weeknight meal that highlights traditional flavors with a gentle cooking technique.
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Overview
This recipe combines the comforting flavors of slow-braised pork with fresh, seasonal vegetables, all wrapped in soft dumpling dough and steamed gently to create delicate puto-style dumplings. These Filipino-inspired treats are perfect as a hearty dinner or snack, offering a balance of savory pork, tender veggies, and a light dough exterior.
Why you’ll love it
The slow braising process ensures melt-in-your-mouth pork with rich depth of flavor while the fresh vegetables add texture and brightness. Steaming the dumplings retains moisture and keeps the dough tender. It’s a comforting yet light meal perfect for weeknights and showcases traditional Filipino cooking techniques in an approachable form.
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Ingredient notes
- Pork shoulder: Ideal for slow braising due to its marbling and tenderness.
- Seasonal vegetables: Use carrots, green beans, and onions for color and texture; feel free to substitute depending on availability.
- Dumpling dough: You can use store-bought gyoza or wonton wrappers for convenience or make your own for a more traditional touch.
- Seasonings: Soy sauce and fish sauce provide umami depth, while garlic and pepper enhance aroma and taste.
Serving & storage
Serve the steamed dumplings hot with a side dipping sauce such as spiced vinegar or soy sauce with chili. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat by steaming gently to maintain moisture, avoiding microwaving which may dry out the dough.
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Chef tips
- For extra flavor, marinate the pork shoulder chunks in soy sauce and garlic for 30 minutes before browning.
- Ensure dumpling wrappers do not dry out by covering them with a damp cloth while assembling.
- Do not overfill dumplings to prevent them from bursting during steaming.
- Use fresh dumpling wrappers for best texture, but frozen wrappers can be used if thawed properly.
- Reheat leftover dumplings by steaming; avoid microwave reheating to keep dough soft and moist.
Ingredients
- 500 g (1.1 lbs) pork shoulder, cut into chunkspork shoulder
- 1 medium carrot, finely dicedcarrot
- 100 g (3.5 oz) green beans, trimmed and dicedgreen beans
- 1 small onion, mincedonion
- 3 cloves garlic, mincedgarlic
- 2 tbsp vegetable oilvegetable oil
- 100 ml (⅓ cup + 1 tbsp) waterwater
- 2 tbsp soy saucesoy sauce
- 1 tbsp fish saucefish sauce
- ½ tsp black pepperblack pepper
- 24 dumpling wrappers (gyoza or wonton skins)dumpling wrappers
- Extra vegetable oil for sealing dumplingsvegetable oil
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Equipment
- Large heavy-bottomed pot with lid
- Steamer basket or bamboo steamer
- Mixing bowl
- Knife and chopping board
- Measuring spoons
- Small brush or finger for sealing dumplings
Nutrition per serving
- Calories320
- Protein28 g
- Carbs20 g
- Fat12 g
Step-by-step
Step 1
Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add minced garlic and onion, sauté until softened and fragrant, about 3-4 minutes.Step 2
Add pork shoulder chunks to the pot and brown on all sides, approximately 5-7 minutes.Step 3
Pour in soy sauce, fish sauce, water, and sprinkle black pepper. Stir to combine and bring to a gentle simmer.Step 4
Cover the pot with a lid and reduce heat to low. Slow-braise the pork for about 2 hours until the meat is tender and easily shredded, stirring occasionally to prevent sticking.Step 5
Once the pork is tender, add diced carrots and green beans. Simmer uncovered for an additional 10 minutes until vegetables are softened but still vibrant.Step 6
Remove the pot from heat and let the pork and vegetable mixture cool slightly. Then shred the pork into small pieces using two forks.Step 7
Lay out a dumpling wrapper and place about 1 tablespoon of the pork and vegetable filling in the center. Moisten the edges with a little water or oil and fold into a half-moon shape, pressing to seal tightly. Repeat for all wrappers.Step 8
Prepare the steamer basket by lining with parchment paper or cabbage leaves to prevent sticking. Arrange dumplings in the basket, leaving space between each.Step 9
Steam the dumplings over boiling water for 12 minutes until the wrappers are translucent and dough cooked through.Step 10
Remove dumplings from the steamer carefully and serve immediately with your choice of dipping sauce.
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