Gluten-Free Adobo Dumplings
Experience the mouthwatering fusion of traditional Filipino adobo and classic dumplings with these Gluten-Free Adobo Dumplings—a savory treat perfect for any occasion. Tender, juicy chicken thighs are simmered in a flavorful blend of gluten-free soy sauce, apple cider vinegar, garlic, and aromatic bay leaves, creating a rich, slightly tangy filling that’s enveloped in delicate gluten-free dumpling wrappers. Each dumpling is pan-fried for golden crispiness and steamed for a soft, chewy finish, resulting in a delightful balance of textures. Ideal for gluten-free diets, this recipe showcases a creative twist on two beloved culinary traditions, making it a crowd-pleaser for your dinner table or party appetizers. Garnish with fresh scallions for a vibrant finish and serve them hot for a truly satisfying comfort food experience.
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Recipe Information
Ingredients
- 24 pieces Gluten-free dumpling wrappers
- 1 pound Chicken thighs, boneless and skinless
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 0.33 cup Soy sauce, gluten-free
- 0.33 cup Apple cider vinegar
- 2 leaves Bay leaves
- 1 teaspoon Black pepper, freshly ground
- 0.33 cup Water
- 2 tablespoons Scallions, finely chopped
- 0.5 teaspoon Salt
- 1 tablespoon Cornstarch
- 2 tablespoons Water for cornstarch slurry
Instructions
Begin by preparing the adobo filling. Dice the chicken thighs into small cubes and set aside.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the minced garlic and sauté for about 2 minutes until fragrant.
Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
Pour in the gluten-free soy sauce, apple cider vinegar, bay leaves, black pepper, and water.
Stir to combine and bring to a boil. Reduce the heat to low and let it simmer covered for about 25 minutes until the chicken is fully cooked and tender.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the chicken adobo mixture and stir to thicken the sauce.
Remove the skillet from the heat and discard the bay leaves. Stir in the chopped scallions and season with salt to taste.
Allow the filling to cool slightly before assembling the dumplings.
Lay out the gluten-free dumpling wrappers and place a generous tablespoon of the adobo filling in the center of each wrapper.
Moisten the edges of the dumpling wrapper with a bit of water to help seal them. Fold the wrapper in half over the filling and press the edges together to seal, making sure there are no gaps.
Heat a non-stick skillet over medium heat with a little olive oil. Once hot, add the dumplings in batches, frying for about 2-3 minutes until the bottoms are golden brown.
Add a splash of water to the skillet and cover with a lid to steam the dumplings for another 3-4 minutes until the wrappers are fully cooked through.
Remove the lid and let any remaining water evaporate. Transfer the dumplings to a serving plate.
Serve the gluten-free adobo dumplings hot, garnished with extra chopped scallions if desired.
Nutrition Facts
Calories |
3012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 10395 mg | 452% | |
| Total Carbohydrate | 380.4 g | 138% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 0.8 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2030 mg | 43% | |
*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.
