Pinakbet-Inspired Vegetable Dumplings with Pork Filling
These dumplings celebrate the flavors of a classic Filipino vegetable medley called Pinakbet, wrapped in tender dumpling skins and filled with a savory pork mixture. Pan-fried to a golden crisp and served with a simple vinegar dipping sauce, they offer a comforting, approachable weeknight meal highlighting seasonal produce.
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Overview
Pinakbet-Inspired Vegetable Dumplings combine the bold, earthy taste of the traditional Filipino vegetable stew known as Pinakbet with a juicy pork filling, all encased in delicate dumpling wrappers. These dumplings are pan-fried to achieve a crispy bottom while keeping the wrapper tender and the filling flavorful and moist.
Why you’ll love it
- Unique fusion of Filipino flavors with classic dumpling technique.
- Ideal for using seasonal vegetables, adaptable to what you have on hand.
- Pan-frying creates a delightful crisp texture contrasted with a juicy interior.
- Simple vinegar-based dipping sauce enhances the savory profile and balances richness.
Ingredient notes
Pork mince: Use fresh, lean pork mince for the best texture and flavor. Avoid frozen or previously thawed meat to ensure food safety.
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Vegetables: Traditional Pinakbet includes bitter melon, eggplant, okra, and string beans. You can also add squash or other seasonal produce. Cut vegetables into small, even pieces for consistent filling texture.
Dumpling wrappers: Use store-bought round dumpling wrappers (approximately 9 cm / 3.5 inch diameter). If unavailable, make your own wheat dough skins for best results.
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Vinegar dipping sauce: Simple blend of white vinegar with garlic and chili adds a pungent, tangy kick that complements the dumplings.
Serving & storage
Serve these dumplings hot with the vinegar dipping sauce on the side. They pair well with steamed rice or a light salad for a satisfying meal.
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To store, place cooked dumplings in an airtight container and refrigerate for up to 2 days. Reheat by pan-frying again gently or steaming until warmed through.
Uncooked filled dumplings can be frozen on a tray until solid and then transferred to a sealed freezer bag for up to 1 month. Cook from frozen by steaming or pan-frying.
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Chef tips
- Ensure pork is cooked to a safe internal temperature of 74°C (165°F).
- Do not overfill the dumpling wrappers to prevent tearing during cooking.
- Use a damp cloth to cover unused dumplings to keep wrappers from drying out before cooking.
- Adjust vegetables according to seasonality and availability.
- For best texture, pan-fry the dumplings gently and avoid burning the bottoms.
Ingredients
- 250 gpork mince (ground pork)
- 50 gbitter melon, deseeded and finely chopped
- 50 geggplant, finely diced
- 30 gokra, finely chopped
- 30 gstring beans, finely sliced
- 1 smallonion, finely chopped
- 2 clovesgarlic, minced
- 1 tspannatto oil or vegetable oil
- 1 tbspsoy sauce
- 1 tspfish sauce (patis)
- ¼ tspground black pepper
- 30 gspring onions, finely sliced
- 40 piecesround dumpling wrappers (9 cm diameter)
- for fryingvegetable oil
- 60 mlwhite vinegar
- 1 clovegarlic, minced (for dipping sauce)
- 1 smallred chili, finely sliced (for dipping sauce)
- 1 tbspwater (for dipping sauce)
- ½ tspsugar (for dipping sauce)
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Equipment
- large mixing bowl
- knife
- cutting board
- non-stick frying pan or skillet
- spatula
- small bowl
Nutrition per serving
- Calories320
- Protein18 g
- Carbs25 g
- Fat14 g
Step-by-step
Step 1
Prepare the vegetables by finely chopping the bitter melon, eggplant, okra, string beans, onion, and garlic. Set aside.
Step 2
In a large mixing bowl, combine pork mince, chopped vegetables, minced garlic, soy sauce, fish sauce, black pepper, and annatto oil. Mix thoroughly until ingredients are well combined. Finally, fold in the sliced spring onions.
Step 3
Prepare a clean working surface and moisten the edges of one dumpling wrapper with a little water using your finger.
Step 4
Place about 1 teaspoon of the pork-vegetable filling in the center of the wrapper. Fold the wrapper in half over the filling to create a half-moon shape. Pinch the edges firmly to seal, making sure there are no air pockets.
Step 5
Repeat the filling and sealing process with remaining wrappers and filling. Cover the dumplings with a damp towel to prevent drying.
Step 6
Heat approximately 2 tablespoons of vegetable oil in a non-stick frying pan over medium heat.
Step 7
Arrange dumplings in the pan without crowding. Fry for 2-3 minutes or until the bottoms are golden brown and crisp.
Step 8
Add 60 ml (1/4 cup) water to the pan and immediately cover with a lid. Reduce heat to medium-low and steam the dumplings for 6-8 minutes until the water evaporates and pork filling is fully cooked (internal temperature should reach 74°C / 165°F).
Step 9
Remove lid and continue frying for 1 more minute to re-crisp the bottoms. Transfer dumplings to a serving plate.
Step 10
Prepare the dipping sauce by mixing white vinegar with minced garlic, sliced chili, water, and sugar in a small bowl. Stir until sugar dissolves.
Step 11
Serve dumplings hot with the vinegar dipping sauce alongside.
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