These dumplings use a dasheen-and-flour dough wrapped around beer-braised ground pork belly, finished with a pan sear and served with a sweet-savory pear bacon jam. The whole project takes about two and a half hours, but most of that is hands-off oven time — and it feeds six people generously enough that nobody is going back to the kitchen looking for more.
Ingredient notes
- Dasheen (taro): Look for it at Caribbean, Asian, or Latin grocery stores. Choose firm roots with no soft spots. The skin is rough and can irritate bare skin, so peel it under running water or wear gloves. If you genuinely cannot find it, a starchy potato like Russet works as a substitute, though the dough will be slightly less earthy in flavor.
- Ground pork belly: Pork belly is fattier than standard ground pork, which keeps the filling moist through the bake and the sear. If your butcher doesn’t carry it pre-ground, ask them to grind belly for you, or buy a slab and pulse it in a food processor. Standard ground pork works but the filling will be leaner and slightly drier.
- Beer for braising: A lager or pale ale works well here. Avoid anything very hoppy or dark — the bitterness can overpower the five-spice. A cheap can is fine.
- Pears: Ripe but still firm pears break down into the jam without turning watery. Bartlett or Bosc both work. If your pears are very tart, the recipe card notes you can add a little sugar — start with a teaspoon and taste.
- Five-spice powder: Sold in most supermarkets in the spice aisle. Don’t substitute Chinese five-spice with mixed spice or allspice — the flavor profile is completely different.
The short version of why this works
Two things carry this recipe. First, baking the pork covered before adding the beer means the meat steams in its own fat before the liquid goes in — you get a braise without a stovetop braise setup, and the five-spice and paprika have time to bloom into the fat rather than just sitting on the surface. Second, the pan-sear-then-steam method for the dumplings gives you a crisp bottom and a fully cooked, tender dough without deep frying. The splash of water and the lid trap enough steam to cook the dasheen dough through — skip either step and you get either a raw center or a soggy bottom. Ground pork must reach an internal temperature of 160°F (71°C); the combination of oven braising and the final steam finish gets you there reliably.
Common problems and fixes
- Dough tears when folding: The dasheen puree needs to be fully smooth before you add flour — any lumps create weak spots. If the dough still tears, it is probably too dry; add water a tablespoon at a time and knead it back together. Don’t skip the one-hour rest; it relaxes the gluten and makes rolling much easier.
- Filling leaks out during cooking: Too much filling or a poor seal. One tablespoon of filling per dumpling is the right amount. Press the fork crimp firmly — go over the edges twice if needed. Damp fingers help the dough edges stick before crimping.
- Dumplings stick to the pan and tear: The pan and oil need to be properly hot before the dumplings go in. If they stick, don’t force them — let them sear another 30 seconds and they will release on their own once a crust forms.
- Bacon jam is too loose: Cook it longer on low heat. The jam thickens as it cools, so pull it off the heat when it still looks slightly wetter than you want it. If it is still thin after cooling, return it to the pan for another five minutes.
- Dough is gummy after steaming: This usually means the lid came off too early or there was too much water added to the pan. A tablespoon or two of water is enough — you want steam, not a simmer. Let the liquid fully evaporate before removing the lid.
Leftovers and meal prep
Cooked dumplings keep in an airtight container in the fridge for up to three days. Reheat them in a dry non-stick pan over medium heat with the lid on for four to five minutes — they crisp back up better this way than in a microwave, which makes the dough rubbery. The pear bacon jam keeps separately in the fridge for up to a week and is worth making a double batch since it goes fast. If you want to get ahead, the pork filling can be made a day in advance and refrigerated; the dough is best made fresh on the day since it can dry out. Skip the sesame and chive garnish if you are reheating for a weeknight meal — not worth the extra dish.
Dasheen Pork Dumplings With Pear Bacon Jam
Equipment
Ingredients
Dough
- 1 medium dasheen - about 1 lb / 450g, peeled
3 cups all purpose flour (plain flour Australia and UK) - 375g (plain flour in Australia and UK)
1 cup water - 240ml
Pork Filling
- 3 pounds ground pork belly - 1.36 kg, minced pork belly
- 2 teaspoons five-spice powder
2 teaspoons paprika- 1 teaspoon fine sea salt - plus more to taste
½ teaspoon ground black pepper - freshly ground
1 bottle beer - 12 oz / 355ml, a lager or pale ale works best
Pear Bacon Jam
12 oz bacon - 340g, thick-cut preferred
2 medium red onion - diced- 2 medium pears - chopped
1 teaspoon cayenne pepper - or to taste
2 tablespoons sugar - to taste, optional, if pears are tart
For Cooking and Garnish
2 tablespoons vegetable oil - 30ml- 2 tablespoons toasted sesame seeds - for garnish
2 tablespoons chives - fresh ; chopped, for garnish
Instructions
Dough Instructions
- Peel the dasheen, cut into 1-inch (2.5cm) chunks, and boil in salted water for 15-20 minutes until fork-tender. Drain well.1 medium dasheen
- Puree cooked dasheen in a food processor until smooth.1 medium dasheen
- Add flour and 1 cup (240ml) of water to the puree and mix until a dough forms.3 cups all purpose flour (plain flour Australia and UK), 1 cup water
- Once the dough is formed, knead into a smooth ball.
- Cover and rest for 1 hour.
Pork Filling Instructions
- Season pork with salt, black pepper, five-spice powder, and paprika.3 pounds ground pork belly, 2 teaspoons five-spice powder, 2 teaspoons paprika, 1 teaspoon fine sea salt, 1/2 teaspoon ground black pepper
- Spread the seasoned pork on a rimmed baking tray, cover tightly with aluminium foil, and bake at 300°F / 150°C (160°C fan-forced) for 30 minutes.3 pounds ground pork belly
- Remove the foil, pour the beer (12 oz / 355ml) over the pork, and bake uncovered for another 20 minutes until the liquid has reduced by half and the pork is deeply browned.1 bottle beer
- Let the pork cool for 10 minutes, then transfer to a food processor and pulse 5-6 times until coarsely shredded — you want texture, not a paste. Set aside.
Bacon Jam Instructions
- Chop the bacon into bits and add to pan on medium heat.12 oz bacon
- When the bacon is crispy, remove it, leaving the rendered fat in the pan.12 oz bacon
- Add the diced onions and chopped pears to the rendered bacon fat and cook over medium heat for 8-10 minutes, stirring occasionally, until the onions are translucent and the pears are soft.2 medium red onion, 2 medium pears
- Add the bacon and cook for another 15 minutes on low heat.12 oz bacon
- Transfer the onion-pear mixture and crispy bacon to a food processor and pulse 4-5 times until you have a chunky jam consistency — don’t over-process.12 oz bacon, 2 medium red onion, 2 medium pears
- Stir in cayenne pepper to taste. If the pears are tart, add sugar 1 teaspoon at a time until the jam has a balanced sweet-savoury flavour.1 teaspoon cayenne pepper, 2 tablespoons sugar
Assembly Instructions
- Roll out dough in a rectangular shape on a lightly floured surface.3 cups all purpose flour (plain flour Australia and UK)
- Cut the dough into 4-inch (10cm) squares. Place a heaped tablespoon of pork filling in the centre of each square.
- Fold each square diagonally to form a triangle, pressing out any air pockets. Press the edges firmly with the tines of a fork to seal.
- Heat 1 tablespoon (15ml) of vegetable oil in a non-stick skillet over high heat. Place dumplings flat-side down and sear without moving for 2-3 minutes until the bottoms are deep golden brown. Add 3-4 tablespoons (45-60ml) of water to the pan — it will sizzle and steam immediately.2 tablespoons vegetable oil
- Immediately cover the pan with a tight-fitting lid, reduce heat to medium, and steam for 4-5 minutes until the dough is cooked through and the water has fully evaporated. Remove the lid and let any remaining moisture cook off for 30 seconds. Transfer dumplings to a plate.
- Serve the pork-filled dasheen dumplings with the bacon jam.
- Add toasted sesame seeds and chopped chives as garnish.2 tablespoons toasted sesame seeds, 2 tablespoons chives
Notes
Nutrition
FAQ
Can I make the dumplings ahead and freeze them?
Yes — freeze them uncooked on a baking sheet until solid, then transfer to a freezer bag for up to two months. Cook straight from frozen using the same sear-and-steam method, just add an extra two to three minutes of covered steaming to make sure the filling reaches 160°F (71°C) all the way through.
How do I know when the pork filling is fully cooked inside the dumpling?
Because the pork is already oven-braised before it goes into the dumpling, it is technically cooked before assembly — the sear and steam step finishes the dough and heats everything through. If you want to be certain, an instant-read thermometer inserted into the center of a dumpling should read at least 160°F (71°C).
My family doesn’t like things too spicy — can I reduce the cayenne?
Absolutely, just leave it out of the jam entirely and let people add hot sauce at the table. The five-spice and paprika in the pork filling give plenty of flavor without heat, so the dish still works well without any cayenne.
Can I use a different wrapper instead of making the dasheen dough?
Store-bought round dumpling wrappers will work in a pinch and cut the prep time significantly. The texture will be thinner and chewier than the dasheen dough, and you will lose the earthy flavor, but the filling and jam are strong enough to carry the dish.
If you liked this one
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- Puerto Rican Pork Pasteles
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