Gluten-Free Adobo Dumplings

Dive into the vibrant fusion of Filipino flavors and gluten-free creativity with these irresistible Gluten-Free Adobo Dumplings! Featuring tender chicken thighs simmered in a savory-sour adobo sauce of gluten-free soy, apple cider vinegar, and aromatic bay leaves, this recipe reinvents the classic dumpling with an exciting twist. Encased in gluten-free wrappers, the filling is thickened to a rich, flavorful consistency and perfectly balanced with a touch of fresh scallions. Pan-fried to golden perfection and then steamed for a soft yet crisp texture, these dumplings are a delightful blend of bold flavors and textures. Ideal for anyone seeking a unique, gluten-free appetizer or snack, this dish is sure to impress at gatherings or as an indulgent weeknight treat!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

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

Directions

Step 1

Begin by preparing the adobo filling. Dice the chicken thighs into small cubes and set aside.

Step 2

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.

Step 3

Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes.

Step 4

Pour in the gluten-free soy sauce, apple cider vinegar, bay leaves, black pepper, and water.

Step 5

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.

Step 6

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.

Step 7

Remove the skillet from the heat and discard the bay leaves. Stir in the chopped scallions and season with salt to taste.

Step 8

Allow the filling to cool slightly before assembling the dumplings.

Step 9

Lay out the gluten-free dumpling wrappers and place a generous tablespoon of the adobo filling in the center of each wrapper.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

Remove the lid and let any remaining water evaporate. Transfer the dumplings to a serving plate.

Step 14

Serve the gluten-free adobo dumplings hot, garnished with extra chopped scallions if desired.

Nutrition Facts

Serving size	1506 grams (1506.0g)

Amount per serving	% Daily Value*
Calories	3012

Total Fat 90.20g	116%
Saturated Fat 18.00g	90%
Polyunsaturated Fat 2.70g
Cholesterol 567mg	189%
Sodium 10395mg	452%
Total Carbohydrate 380.40g	138%
Dietary Fiber 25.60g	91%
Total Sugars 0.80g
Protein 153.70g	307%

Vitamin D 0IU	0%
Calcium 239mg	18%
Iron 14mg	76%
Potassium 2030mg	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.

Source of Calories

Fat: 27.5%

Protein: 20.9%

Carbs: 51.6%