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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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- 03:00Heat 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.
- 05:00Add pork cubes to the pot and increase heat to medium-high. Brown the pork on all sides, stirring occasionally for about 5 minutes.
- No timer neededStir in soy sauce, brown sugar, star anise, bay leaves, and water or pork broth. Bring the mixture to a gentle boil.
- 105:00Reduce heat to low, cover the pot, and slow braise the pork for 1 hour 45 minutes until tender, stirring occasionally.
- 10:00Add 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.
- No timer neededRemove star anise and bay leaves. Season pork filling with salt and black pepper to taste. Allow filling to cool slightly before assembling dumplings.
- No timer neededPlace 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.
- No timer neededCarefully 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.
- 12:00Arrange 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.
- No timer neededServe dumplings hot with soy sauce and vinegar dipping sauce. Enjoy immediately.
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.
Equipment check
- 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
Tags
Behind the dish.
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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