Filipino Pork Adobo Dumplings
A delightful twist on the classic Filipino pork adobo, these dumplings feature tender marinated pork wrapped in delicate dough and pan-fried to golden perfection. Served with a tangy soy-vinegar dipping sauce, they make a perfect weeknight treat packed with familiar flavors and satisfying textures.
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Overview
Filipino Pork Adobo Dumplings marry the rich, tangy flavors of the traditional pork adobo with the fun and convenience of dumplings. Tender pork marinated and slow-cooked in vinegar, soy sauce, garlic, and spices is chopped and wrapped in dumpling wrappers, then pan-fried to achieve a crispy bottom and steamed to juicy perfection. They are served with a classic soy-vinegar dipping sauce, enhancing the authentic tangy profile.
Why you'll love it
- A unique fusion of Filipino comfort food and Asian dumpling tradition.
- Perfectly tender pork infused with savory and tangy adobo flavors.
- Simple preparation suitable for a flavorful weeknight dinner or appetizer.
- Versatile and fun to make with family or friends.
Ingredient notes
Pork shoulder: Choose pork shoulder for its balance of fat and muscle, which ensures juicy, tender filling.
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Dumpling wrappers: Use fresh or frozen round dumpling wrappers about 7-9cm (3-3.5 inches) in diameter for easy folding and sealing.
Soy sauce and vinegar: Traditional Filipino cane vinegar or white vinegar can be used; opt for light soy sauce for authentic taste.
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Garlic & bay leaves: Essential aromatics that give the pork adobo its signature depth.
Optional additions: You may add finely chopped onions or hard-boiled eggs to the filling for texture and flavor variations.
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Serving & storage
Serve the dumplings hot, accompanied by the soy-vinegar dipping sauce. Garnish with chopped scallions or fried garlic for extra flavor and crunch. Leftover dumplings store well in an airtight container in the refrigerator for up to 3 days. Reheat by pan frying on medium heat until warmed through to restore their crispiness. The filling can be prepared ahead and refrigerated for up to 2 days before wrapping.
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Chef tips
- Simmer the pork gently to keep it tender and avoid drying out.
- Ensure filling is cooled before wrapping to prevent wrappers from tearing.
- Use a nonstick skillet for best pan-frying results and easy turning.
- Adjust vinegar and soy sauce in the dipping sauce to suit your preferred tanginess.
- Pork adobo filling can be made a day ahead to develop deeper flavors.
Ingredients
- 600 g (1.3 lbs)pork shoulder, cut into 2.5 cm (1 inch) cubes
- 120 ml (½ cup)white vinegar
- 120 ml (½ cup)light soy sauce
- 6 clovesgarlic, smashed
- 3bay leaves
- 2 tbspvegetable oil
- 1 tspwhole black peppercorns
- 100 ml (⅓ cup + 1 tbsp)water
- 1 tspsugar
- 50 piecesround dumpling wrappers (7-9 cm / 3-3.5 inches diameter)
- 1egg, lightly beaten (for sealing wrappers)
- 2 tbspsoy sauce (for dipping)
- 2 tbspvinegar (for dipping)
- 1red chili, sliced (optional, for dipping)
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Equipment
- large saucepan or pot
- mixing bowl
- skillet or nonstick pan
- spatula
- measuring cups and spoons
- small bowl (for dipping sauce)
Nutrition per serving
- Calories320
- Protein25 g
- Carbs20 g
- Fat15 g
Step-by-step
Step 1
In a large saucepan, combine pork shoulder, vinegar, soy sauce, garlic, bay leaves, black peppercorns, sugar, and water.Step 2
Bring mixture to a boil over medium-high heat. Reduce to low and simmer uncovered for 35-40 minutes, until pork is tender and sauce is slightly reduced.Step 3
Remove pork and let cool slightly. Discard bay leaves and garlic cloves. Chop the pork into small pieces and place in a mixing bowl. Reserve about 2 tablespoons of the cooking sauce.Step 4
Add the reserved sauce to the chopped pork and mix gently to combine. Let the filling cool to room temperature before wrapping.Step 5
Place a dumpling wrapper on a clean surface. Spoon about 1 tablespoon of filling into the center. Lightly brush the wrapper edges with the beaten egg.Step 6
Fold the wrapper over to create a half-moon shape. Press the edges firmly to seal, pleating if desired. Repeat with remaining wrappers and filling.Step 7
Heat vegetable oil in a large skillet over medium heat. Arrange dumplings in a single layer and cook for 2-3 minutes or until the bottoms are golden brown.Step 8
Carefully add 80 ml (⅓ cup) water to the skillet and immediately cover with a lid to steam the dumplings for 6-8 minutes, until water evaporates and dumplings are fully cooked through.Step 9
Remove lid and cook for another 1-2 minutes to crisp up the bottoms again. Transfer dumplings to a serving plate.Step 10
Mix soy sauce, vinegar, and sliced red chili in a small bowl for the dipping sauce. Serve dumplings hot with the dipping sauce.
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