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Adobong Prito (Fried Adobo Dumplings)

A vibrant Filipino-inspired dish featuring dumplings filled with a savory mix of marinated pork and traditional adobo flavors, stir-fried to a crisp golden perfection. This recipe celebrates the classic adobo taste while offering a unique dumpling twist, perfect for an approachable weeknight meal.

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Filipinomedium45 minServes 4
Adobong Prito (Fried Adobo Dumplings) plated and ready to serve

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Servings

4

Originally developed for 4 servings.

Ingredient checklist

Method

0 of 8 steps complete
  1. No timer needed
    In a mixing bowl, combine ground pork, soy sauce, rice vinegar, minced garlic, crushed black peppercorns, brown sugar, salt, and ground black pepper. Mix well to incorporate all ingredients thoroughly.
  2. No timer needed
    Lay out the dumpling wrappers on a clean surface. Place about 1 teaspoon of the pork filling in the center of each wrapper.
  3. No timer needed
    Dip your finger in water and moisten the edges of each wrapper. Fold the wrapper in half over the filling, pressing edges to seal tightly and form a half-moon shape. You can pleat the edges for a secure seal and decorative finish.
  4. 03:00
    Heat vegetable oil in a large skillet over medium heat until shimmering but not smoking.
  5. 04:00
    Place the dumplings in the skillet in a single layer without crowding. Fry for about 3-4 minutes until the bottoms are golden brown and crisp.
  6. 06:00
    Carefully add 3 tablespoons of water to the pan and immediately cover with a lid to steam. Reduce heat to medium-low and steam dumplings for 6 minutes to ensure pork is cooked through.
  7. 02:00
    Remove the lid and continue frying for another 1-2 minutes to re-crisp the bottoms and evaporate remaining water.
  8. No timer needed
    Transfer dumplings to a serving plate. Serve immediately with your preferred dipping sauce.

Chef tips

  • For easiest sealing, keep wrappers covered with a damp towel to prevent drying out.
  • Adjust filling seasoning before wrapping by pan-frying a small spoonful to taste test (optional).
  • Ensure internal pork temperature reaches 75°C (165°F) for food safety.
  • Avoid overcrowding the skillet to maintain crispiness.
  • Use fresh or thawed wrappers for best texture.

Equipment check

  • mixing bowl
  • measuring spoons
  • garlic press or knife
  • small bowl
  • large skillet or frying pan with lid
  • plates
  • spatula

Nutrition per serving

  • Calories320
  • Protein20 g
  • Carbs22 g
  • Fat15 g

Tags

DumplingsFilipinoPorkStir-FryingFilipino Cuisine

Behind the dish.

Overview

Adobong Prito marries the beloved Filipino adobo flavors with the fun and comforting format of fried dumplings. Ground pork is marinated in a classic adobo mixture of vinegar, soy sauce, garlic, and spices, then wrapped in dumpling wrappers and pan-fried until crisp and golden. This dish offers a deliciously savory bite that's perfect as an appetizer or main course for a weeknight meal.

Why you’ll love it

  • Combines the classic, savory Filipino adobo flavors in a fun, portable dumpling form.
  • Golden pan-fried dumplings provide a satisfying crispy texture contrasted with juicy filling.
  • Quick and approachable to prepare, ideal for busy evenings or entertaining.
  • Versatile as a snack, appetizer, or main dish served with rice and dipping sauce.

Ingredient notes

Ground pork: Choose fresh ground pork with a bit of fat content for juicy dumplings.
Rice vinegar: Provides the tangy note typical of adobo without overpowering.
Soy sauce: Opt for regular or light soy sauce for balanced saltiness.
Dumpling wrappers: Use fresh or frozen round dumpling wrappers, thawed if frozen.
Garlic and spices: Freshly minced garlic and whole peppercorns furnish authentic adobo aroma.
Cooking oil: Use a neutral oil with a high smoke point like vegetable or canola oil for frying.

Serving & storage

Serve hot with a side of steamed jasmine rice and a dipping sauce made from soy sauce, vinegar, and chopped chili for an extra kick. Leftover dumplings can be refrigerated in an airtight container for up to 2 days. Reheat in a skillet over medium heat to retain crispness. Do not leave cooked pork dumplings at room temperature for more than 2 hours to ensure food safety.

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