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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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.
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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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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.
Ingredients
- 400 g (14 oz)ground pork
- 3 tbspsoy sauce
- 2 tbsprice vinegar
- 4 clovesgarlic, minced
- 1/2 tspwhole black peppercorns, crushed
- 1 tbspbrown sugar
- 1 tspsalt
- 1/2 tspground black pepper
- 30 pcsround dumpling wrappers (about 7-8 cm/3-inch diameter)
- 2 tbspwater (for sealing wrappers)
- 3 tbspvegetable oil, for frying
- Optional:soy sauce and vinegar dipping sauce with chopped chili
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Equipment
- 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
Step-by-step
Step 1
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.Step 2
Lay out the dumpling wrappers on a clean surface. Place about 1 teaspoon of the pork filling in the center of each wrapper.Step 3
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.Step 4
Heat vegetable oil in a large skillet over medium heat until shimmering but not smoking.Step 5
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.Step 6
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.Step 7
Remove the lid and continue frying for another 1-2 minutes to re-crisp the bottoms and evaporate remaining water.Step 8
Transfer dumplings to a serving plate. Serve immediately with your preferred dipping sauce.
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