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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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededIn a large saucepan, combine pork shoulder, vinegar, soy sauce, garlic, bay leaves, black peppercorns, sugar, and water.
- 35:00Bring 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.
- No timer neededRemove 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.
- No timer neededAdd the reserved sauce to the chopped pork and mix gently to combine. Let the filling cool to room temperature before wrapping.
- No timer neededPlace 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.
- No timer neededFold the wrapper over to create a half-moon shape. Press the edges firmly to seal, pleating if desired. Repeat with remaining wrappers and filling.
- 02:30Heat 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.
- 08:00Carefully 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.
- 02:00Remove lid and cook for another 1-2 minutes to crisp up the bottoms again. Transfer dumplings to a serving plate.
- No timer neededMix soy sauce, vinegar, and sliced red chili in a small bowl for the dipping sauce. Serve dumplings hot with the dipping sauce.
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.
Equipment check
- 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
Tags
Behind the dish.
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.
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.
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.
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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