Slow-Braised Filipino Pork Asado Dumplings
These Filipino-inspired dumplings feature slow-braised pork asado, infused with traditional Asian spices and served in a delicate wrapper. Perfect for a comforting weeknight meal, they highlight seasonal vegetables and showcase the slow braising technique for tender, flavorful filling.
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Overview
This recipe for Slow-Braised Filipino Pork Asado Dumplings combines tender, slow-cooked pork infused with rich Asian spices inside delicate dumpling wrappers. Using the slow braising technique, the pork filling becomes melt-in-your-mouth soft and full of deep flavor complemented by seasonal vegetables. These dumplings are ideal for a comforting weeknight meal or special sharing with family and friends.
Why you’ll love it
- Authentic Filipino flavors with warm, savory pork asado filling.
- Slow braising makes the pork incredibly tender and flavorful.
- Dumplings bring a fun interactive element to dinner.
- Incorporates fresh seasonal vegetables for balance and freshness.
- Perfect for meal prep and freezing for later.
Ingredient notes
- Pork Shoulder: Use boneless pork shoulder or pork butt for ideal marbling and tenderness.
- Vegetables: Choose seasonal veggies such as carrots, green peas, or bell peppers for freshness.
- Filipino Spices & Sauces: Soy sauce, star anise, garlic, and bay leaves form the backbone of the asado flavor.
- Dumpling Wrappers: Store-bought round dumpling skins or homemade wrappers work well.
- Optional Additions: A dash of sugar balances the savory notes; fresh scallions add brightness.
Serving & storage
Serve these dumplings steamed with a soy-vinegar dipping sauce or pan-fried for a crisp bottom texture. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. You can also freeze uncooked dumplings on a tray for 2 weeks and cook from frozen by steaming or pan-frying with an extra few minutes added. Always reheat to an internal temperature of at least 74°C (165°F) to ensure food safety.
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Chef tips
- For best results, brown the pork well to develop deep flavors before braising.
- Let the filling cool before assembling to prevent wrappers from becoming soggy or tearing.
- Use a light brush of egg wash to help seal dumplings securely and prevent them from opening during cooking.
- You can pan-fry steamed dumplings in a little oil for a crispy bottom variation.
- Ensure dumplings reach an internal temperature of at least 74°C (165°F) for safe consumption.
Ingredients
- 1 kgboneless pork shoulder, cut into 2.5 cm cubes
- 2 tbspvegetable oil
- 4 clovesgarlic, minced
- 1 largeonion, finely chopped
- 1 thumb-sized piece (about 3 cm)ginger, minced
- 3 tbspsoy sauce
- 2 tbspbrown sugar
- 1 star anisewhole
- 2bay leaves
- 250 mlwater or pork broth
- 1 mediumcarrot, finely diced
- 100 ggreen peas, fresh or frozen
- to tastesalt and ground black pepper
- 40 piecesround dumpling wrappers (about 7-8 cm diameter)
- 1egg, lightly beaten (for sealing wrappers)
- for servingsoy sauce and vinegar dipping sauce
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Equipment
- large heavy-bottomed pot or Dutch oven
- bamboo steamer or steaming basket
- mixing bowl
- knife
- cutting board
- measuring spoons and cups
- spatula or wooden spoon
- rolling pin (if making homemade wrappers)
Nutrition per serving
- Calories450
- Protein35 g
- Carbs30 g
- Fat18 g
Step-by-step
Step 1
Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add minced garlic, chopped onion, and ginger; sauté until fragrant and translucent, about 3 minutes.Step 2
Add pork cubes to the pot and increase heat to medium-high. Brown the pork on all sides, stirring occasionally for about 5 minutes.Step 3
Stir in soy sauce, brown sugar, star anise, bay leaves, and water or pork broth. Bring the mixture to a gentle boil.Step 4
Reduce heat to low, cover the pot, and slow braise the pork for 1 hour 45 minutes until tender, stirring occasionally.Step 5
Add diced carrots and green peas to the pot, stir well, and cook uncovered for another 10 minutes to soften the vegetables and thicken the sauce.Step 6
Remove star anise and bay leaves. Season pork filling with salt and black pepper to taste. Allow filling to cool slightly before assembling dumplings.Step 7
Place one dumpling wrapper on a clean surface. Spoon about 1 tablespoon of the cooled pork filling in the center. Brush the wrapper edges lightly with beaten egg.Step 8
Carefully fold the wrapper in half to enclose the filling, pressing edges to seal completely. Pleat edges if desired to create a traditional dumpling shape. Repeat until all filling and wrappers are used.Step 9
Arrange dumplings in a bamboo steamer lined with parchment paper or cabbage leaves to prevent sticking. Steam over boiling water for 10-12 minutes until wrappers are translucent and filling is hot.Step 10
Serve dumplings hot with soy sauce and vinegar dipping sauce. Enjoy immediately.
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