Pork Sisig Dumplings with Garlic Soy Dipping Sauce
A vibrant twist on the classic Filipino sisig, these stir-fried pork dumplings combine the bold flavors of tender pork, tangy calamansi, and crunchy onions wrapped in delicate dumpling skins. Served with a savory garlic soy dipping sauce, they make a perfect appetizer or light meal highlighting seasonal produce and traditional cooking methods.
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Overview
These Pork Sisig Dumplings fuse the rich, tangy flavors of traditional Filipino sisig with the tender texture of dumplings. Ground pork is cooked with calamansi, onions, and spices, then wrapped in dumpling skins and pan-fried to crispy, golden perfection. Accompanied by a garlicky soy dipping sauce, this dish offers a fresh and delightful appetizer or light meal that bursts with flavor and texture.
Why you’ll love it
- Bold Filipino-inspired flavors with tangy calamansi and crunchy onions.
- Combination of crispy and tender textures from pan-fried dumplings.
- Versatile dish suitable for appetizers or light dinners.
- Easy to make with accessible ingredients and traditional cooking techniques.
Ingredient notes
Pork: Use lean ground pork for the filling for moist but not greasy dumplings.
Calamansi: This small citrus fruit gives a unique tang; substitute with fresh lime juice if unavailable.
Dumpling wrappers: Use fresh or frozen round wrappers, thawed before use.
Onions: Sweet white or yellow onions provide crunch and sweetness.
Garlic Soy Dipping Sauce: Fresh garlic and soy sauce balanced with a touch of calamansi juice make a savory and tangy dip.
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Serving & storage
Serve these dumplings immediately after frying to enjoy their crispiness. They pair well with a cold beer or a light Filipino-style beer. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat by pan-frying briefly to restore crispiness. Do not soak dumplings in sauce ahead of time to avoid sogginess.
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Chef tips
- Ensure airtight sealing of dumplings to avoid breaking during cooking.
- Adjust the amount of chili to your heat preference or omit for mild flavor.
- If calamansi is unavailable, substitute with fresh lime juice for a similar tang.
- Use a non-stick pan for best frying results and to prevent sticking.
- Do not overcrowd the pan to ensure even browning and cooking.
Ingredients
- 400 g (14 oz)lean ground pork
- 3 tbspcalamansi juice (or fresh lime juice)
- 1 mediumwhite onion, finely chopped
- 1 smallred chili, deseeded and finely chopped (optional)
- 2 clovesgarlic, minced
- 1 tbspsoy sauce
- 1 tspvegetable oil
- 30dumpling wrappers (round, about 7-8 cm / 3 inches diameter)
- Vegetable oilfor frying
- 1 smallwhite onion, thinly sliced for topping
- 2 tbspvegetable oil for crisping onions
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Equipment
- large mixing bowl
- frying pan or wok
- small bowl
- chopsticks or fork
- spoon
- paper towels
Nutrition per serving
- Calories320
- Protein24 g
- Carbs22 g
- Fat14 g
Step-by-step
Step 1
In a large mixing bowl, combine ground pork, calamansi juice, finely chopped white onion, minced garlic, red chili (if using), soy sauce, and 1 tsp vegetable oil. Mix thoroughly until ingredients are well blended.Step 2
Place a dumpling wrapper on a clean surface. Spoon about 1 tsp of the pork mixture in the center. Moisten the edges with water, fold the wrapper in half to form a half-moon shape, and press edges to seal tightly. Repeat for all dumplings.Step 3
Heat 1–2 tbsp of vegetable oil in a frying pan over medium heat. Add the dumplings in a single layer without overcrowding. Fry for 3 minutes or until the bottoms are golden brown and crisp.Step 4
Add 2 tbsp water to the pan, cover immediately, and steam the dumplings for 5 minutes until cooked through and the water evaporates.Step 5
Remove the lid and continue frying for 2 more minutes to crisp the bottoms again if needed. Transfer dumplings to a plate lined with paper towels to drain excess oil.Step 6
For crispy onions: heat 2 tbsp vegetable oil in a small pan over medium heat. Add thinly sliced onion and fry, stirring gently until they become golden brown and crispy, about 5 minutes. Remove and drain on paper towels.Step 7
Prepare the garlic soy dipping sauce by mixing 3 tbsp soy sauce, 1 tbsp calamansi or lime juice, and 1 minced garlic clove in a small bowl. Stir well.Step 8
Arrange dumplings on a serving plate, sprinkle crispy onions on top, and serve immediately with the garlic soy dipping sauce on the side.
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