Pork Siu Mai (Dim Sum) are coming out mealy and crumbly

I've been following this recipe to make Pork Siu Mai...

http://www.dimsumcentral.com/pork-siu-mai/

...but the results haven't exactly been stellar.

In fact, if I'm honest, they suck.

Every time I pop these bad boys out of the steamer, they're like dry and crumbly - they're just kinda falling apart when I bite into them. They're also separating from the wrapper quite a bit, and I guess the best way to describe them would be like a too dry and almost mealy meatball.

On top of that, they have like a pale grey looking color too them, like a glob of brain matter or something. These are some ugly, crumbly, too dry dim sum we're talking about here.

How do I flip things around and make those delicious, porky, soy saucy, velvety siu mai that the $6 buffet down the road is pumping out like it's nothing?

Thanks!