Adobo Dumplings
Experience the ultimate fusion of Filipino comfort and Asian-inspired flavors with these mouthwatering Adobo Dumplings! Tender, marinated pork shoulder is slow-cooked in a tangy, savory-sweet adobo sauce made with soy sauce, vinegar, garlic, and aromatic bay leaves, then wrapped in delicate dumpling wrappers. Featuring a golden pan-seared crust and a juicy, flavorful filling, these dumplings bring together the rich tradition of Filipino adobo and the playful versatility of dumplings. Perfect as an appetizer, a party dish, or a satisfying main course, serve them with your favorite dipping sauce for a delightful kick. Whether you're a fan of global fusion cuisine or just looking for a unique twist on a classic recipe, these Adobo Dumplings are sure to impress! Keywords: Adobo Dumplings, Filipino fusion, savory dumplings, pan-seared dumplings, Asian-inspired recipes, pork dumplings.
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Recipe Information
Ingredients
- 500 grams Pork shoulder
- 60 ml Soy sauce
- 60 ml White vinegar
- 6 pieces Garlic cloves
- 2 pieces Bay leaves
- 1 teaspoon Whole black peppercorns
- 1 tablespoon Brown sugar
- 2 tablespoons Scallions, finely chopped
- 30 pieces Dumpling wrappers
- 1 cup Water
- 2 tablespoons Cooking oil
Instructions
Cut pork shoulder into small, fine cubes about 1 cm in size.
In a medium-sized bowl, combine pork cubes with soy sauce, vinegar, minced garlic, bay leaves, peppercorns, and brown sugar. Mix well to coat the meat evenly and let marinate for at least 30 minutes.
After marinating, remove the bay leaves, and transfer the pork mixture to a medium saucepan. Add 1 cup of water, bring to a boil, and then lower the heat to let it simmer.
Cook the pork on medium heat for about 30 minutes or until the meat is tender and the sauce is reduced to a thick coating on the pork.
After cooling slightly, incorporate finely chopped scallions into the pork mixture.
To assemble the dumplings, place a dumpling wrapper in your palm. Add about 1 teaspoon of the pork filling in the center of the wrapper.
Moisten the edges of the wrapper with water. Fold the wrapper to enclose the filling and press the edges to seal, forming a half-moon shape.
In a large non-stick frying pan, heat 2 tablespoons of cooking oil over medium heat.
Add the dumplings, making sure they are not touching each other, and cook until the bottoms are golden brown, about 2 minutes.
Add a quarter cup of water to the pan, cover quickly with a lid, and let the dumplings steam for about 5 minutes or until the water evaporates. Remove the lid and cook for another 1-2 minutes until the bottoms are crisp again.
Transfer the dumplings to a serving plate and serve with your favorite dipping sauce.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.2 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
