Steamed Sage Sausage & Garden Veggie Dumplings (Fusion & Foolproof)

If you love fusion food as much as I do, these dumplings check every box: cozy and savory like an Italian sausage roll, yet delicate and steamy like classic potstickers. They’re garden-forward, weeknight-friendly, and so photogenic you’ll want to make a double batch just to show them off.

I wrap them “flower style” (like little pouches), then steam until tender and juicy. No pan-frying, no splattering—just soft wrappers, a herby sausage filling, and a bright dipping sauce that ties it all together.

Why You’ll Love This Recipe

• Two worlds, one bite. Sage pork sausage + basil meet a classic dumpling wrapper.

• No browning step. The filling goes in raw and cooks perfectly in the steamer.

• Garden-powered. Onion, bell pepper, carrot, tomato, jalapeño, and basil add color and freshness.

• Big batch = big win. One pound of sausage makes ~40–50 dumplings—feed a crowd or freeze half.

Ingredient Highlights

• Sage pork sausage: Brings cozy, savory flavor without extra spices.

• Garden veg: Finely dice for even cooking—think confetti.

• Fresh basil: Adds an herby pop that feels unexpected (and delicious) in dumplings.

• Dumpling wrappers: Round gyoza wrappers are perfect; thaw completely before folding.

• Simple sauce: Soy + vinegar + a touch of sesame oil. Add basil ribbons to echo the filling.

How to Make Them (At a Glance)

1. Mix (5 min): Combine raw sausage with very finely chopped onion, bell pepper, carrot, seeded tomato, jalapeño, and basil. Season with soy sauce and pepper.

2. Wrap (20 min): Add ~1 tbsp filling to each wrapper. Wet the edge, fold into a pouch or half-moon with pleats. Seal tightly.

3. Steam (12–15 min): Line steamer with parchment or cabbage leaves. Steam until the pork reaches 160°F.

4. Dip & devour: Whisk soy, vinegar/lemon, sesame oil, and chili. Add basil. Serve hot.

Yield tip: Plan for 2 packs of gyoza wrappers. If you only use one, freeze the rest of the filling or roll mini meatballs for a bonus snack.

Pro Tips for Perfect Steamed Dumplings

• Chop it fine. Small, even veg = even cooking and tidy pockets.

• Keep it sealed. Press out air and pinch seams—juicy filling stays where it belongs.

• Don’t crowd the steamer. Give them space so they puff, not stick.

• Line the basket. Parchment (poked with holes) or cabbage leaves prevent heartbreak.

• Test one. Cut into the first dumpling to confirm doneness, then steam the rest with confidence.

Variations & Fun Twists

• Mozza-core: Tuck a tiny cube of mozzarella into each dumpling for a melty surprise.

• Spicy garden: Add extra jalapeño or a pinch of red pepper flakes to the filling.

• Green bean crunch: Finely chopped green beans add snap and color.

• Beet blush: A little shredded beet turns the filling rosy (and gorgeous).

Make-Ahead, Freeze, Reheat

• Freeze uncooked: Arrange on a tray, freeze solid, then bag. Steam from frozen, adding 2–3 minutes.

• Leftover filling: Freeze for another night, or pan-fry as mini meatballs for rice bowls.

• Reheat steamed dumplings: Steam 3–4 minutes or microwave covered with a damp towel until warm.

How to Serve

• Appetizer platter: Pile high with basil ribbons and sesame seeds.

• Light dinner: Pair with a crunchy cucumber or green bean salad and steamed rice.

• Soup night: Float freshly steamed dumplings in a quick veggie broth with tomato, scallion, basil, and a squeeze of lemon.

Garden Pork & Veggie Dumplings (Steamed)

Serves: ~6–8  •  Yield: ~40–50 dumplings (about 2 packs of wrappers)  •  Time: ~45 minutes

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Ingredients

Filling

• 1 lb sage pork sausage (raw)
• 1 small onion, very finely diced
• 1 bell pepper, very finely diced
• 1 carrot, shredded or finely minced
• ½ beefsteak tomato, seeded & finely diced (or a handful of cherry tomatoes)
• 1 jalapeño, minced (optional for heat)
• 2 tbsp fresh basil, finely chopped
• 1 tsp soy sauce (or Worcestershire)
• ½ tsp black pepper
• Pinch red pepper flakes (optional)

For Wrapping & Steaming

• ~2 packs dumpling wrappers (40–50 total, thawed if frozen)
• Small bowl of water (for sealing edges)
• Parchment paper or cabbage leaves (to line steamer & prevent sticking)

Dipping Sauce

• 2 tbsp soy sauce
• 1 tbsp rice vinegar or lemon juice
• 1 tsp sesame oil (or olive oil)
• Pinch red pepper flakes or minced jalapeño
• Fresh basil ribbons, stirred in before serving

Instructions

1. Make the filling (5 min)
   • In a large bowl, mix sausage with onion, bell pepper, carrot, tomato, jalapeño, basil, soy sauce, pepper, and red pepper flakes.
   • Stir until evenly combined.
2. Assemble dumplings (20 min)
   • Place a wrapper in your palm; add ~1 tablespoon of filling.
   • Wet the edges with water, then fold and pinch into your chosen shape (your “flower” folds work perfectly).
   • Place on a tray dusted with flour or lined with parchment.
3. Steam dumplings (12–15 min)
   • Line your steamer basket with parchment (poked with small holes) or cabbage leaves to prevent sticking.
   • Arrange dumplings so they’re not touching.
   • Steam over boiling water for 12–15 minutes, until sausage is cooked through (internal temp 160°F).
4. Make dipping sauce (2 min)
   • Whisk soy sauce, vinegar/lemon juice, sesame oil, and red pepper flakes. Stir in fresh basil.
5. Serve
   • Transfer dumplings to a platter.
   • Garnish with extra basil and serve hot with dipping sauce.

Food safety: Pork is fully cooked at 160°F. If unsure, test one dumpling from the thickest part of the batch.

Tips & Variations

• Batch cooking: Steam in batches if needed — cover finished dumplings with a towel to keep warm.
• Freeze for later: Place uncooked dumplings on a tray, freeze solid, then store in bags. Steam from frozen, adding 2–3 minutes.
• Extra juicy: A small cube of mozzarella inside each dumpling creates a fun melty center.
• Garden swap: Swap in finely chopped green beans or shredded beets for variety.