Sourcing Premium Pork: The Foundation of Our Dumpling Fillings

Pork is the foundation of most of our dumpling fillings, making its quality absolutely critical. At Ugly Dumpling, we work with premium pork suppliers who meet our strict standards. We prefer heritage breed pork when available, as these breeds develop superior flavor due to genetic factors and slower growth rates. The pork we use has proper fat distribution—not too lean (which results in dry, bland dumplings) but not overly fatty either. We use specific cuts suited to grinding, ensuring the ideal texture in the finished product. Pork bones for our broths are selected for meat content and collagen, as these create the rich, gelatinous broth essential for soup dumplings. We source whole animals when possible, using every part and reducing waste. Our suppliers provide complete traceability—we know where the pork comes from and how the animals were raised. Fresh pork is ground in our kitchen daily; we never use pre-ground pork that's been sitting for days. The grinding process affects texture and flavor, so we control this critical step internally. Pork intended for soup dumpling broth is simmered for extended periods, requiring cuts with sufficient connective tissue to break down into gelatin. The meat from these bones is then picked and can be used in other dishes. This nose-to-tail approach respects the animal and reduces waste while ensuring nothing but the highest quality makes it into our dishes.