The study was conducted in order to determine the microbiological quality profiles of pork dumplings sold in Chiang Mai, Thailand. One hundred and eighty samples were collected from two types: industrial samples (frozen state) and small enterprise samples (ready-to-eat state). All of the samples were analyzed in their original state. To study the effect of reheating by the consumer, parallel industrial samples were reheated before being analyzed, and parallel small enterprise samples were stored and reheated before being analyzed.