Is there any SQF code that needs to be followed to package a steamed dumpling?

Hi,

Is there any SQF code that needs to be followed to package a steamed dumpling? Like do we need to freeze the dumpling after steaming before packaging or can we cool it to 41F and package it?

No exactly.   SQF is not going to dictate how you process and store your product, just that the process is safe.   For instance, once you cook the product your HACCP/Food safety plan is going to indicate that the product needs to be chilled to X temp in X amount of time.   They would review this information during your audit.   Im guessing that in the case of dumplings extended periods of time above freeezing temperature will greatling reduce shelf life and increase the opportunity for spoilage.  Many companies do what i believe you are talking about.  That is cook, pre-cool/chill, then freeze in a continous process.