Dumpling Filling – Cheese and Pork Adobo Flakes

Recipe for Dumpling Filling – Cheese and Pork Adobo Flakes

adobo flakes dumpling lucelle


For the dumpling skin or wrapper here’s the recipe  ⇒homemade-dumpling-skins⇐

Recipe for Pork Adobo click link ⇒ Pork Chicken Adobo⇐

Ingredients for the Dumpling Filling:

2 tablespoon oil
1 large onion diced
1 cup diced sweet potato (kamote)
1 cup diced potato
1/2 cup (each) diced red and green pepper
1/2 cup ­greens (kale or parsley or just spring onion)
1 teaspoon ground black pepper
1/2 cup seedless raisins
1/2 teaspoon salt
1/2 cup cooked red beans
1/2 cup diced cheddar cheese
1 teaspoon chili sauce (optional)
1/4 cup water
1 teaspoon of cornstarch
2 cups shredded adobo pork – from cooked adobo to this link –
(or you can use mince pork)

chipotle-pulled-pork-empanadas3.jpg

Method:

Add oil to a large skillet, heat and saute onions and sweet potato (kamote), potato for several minutes, until the sweet potato and potato has softened. Add the bell peppers and saute until tender but still a little crisp. Add the pork, raisins, red beans, kale or parsley or spring onions. Add salt and pepper and cheese. Dissolve cornstarch to water stir to mix.

Cook until the moisture is mostly evaporated and ingredients binds together, leaves a dry path. Cool completely before filling the dumpling skin.

0023ae69624d144afea615.jpg

For the dumpling skin or wrapper here’s the recipe  ⇒homemade-dumpling-skins⇐

You may steam it pan fry or deep fry it like crispy wanton. (my favorite is deep fried)

 

 

 

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