Filipino Ensalada Dumplings with Bagoong-Calamansi Dip

These Filipino ensalada dumplings pack some of our favorite local vegetables into pan-fried dumplings.
6 servings
Prep Time
45 Mins
Active Time
30 Mins

There’s no singular definition for Filipino ensalada—many versions exist, like talong, mangga, lato, etc. But what’s common among all of these is their ability to showcase our rich agriculture. Ensaladas are proof that with great produce, you can create magic. This recipe for Filipino ensalada dumplings recipe is no exception. The filling makes use of five different and readily available vegetables. And in lieu of dressing, we throw in a sweet bagoong and calamansi dip!

This recipe was developed in partnership with Rural Rising Philippines, a social enterprise that aims to support the country’s food security, achieve environmental sustainability, and drive economic opportunity by harnessing the full potential of our local agriculture.

Sweet Bagoong-Calamansi Dip

6 tbsp water

3 tbsp oil

2 tbsp calamansi

1 tbsp bagoong

1 tbsp honey


½ cup roasted, peeled, and chopped eggplant

½ cup chopped spinach or kangkong

4 tbsp finely chopped tomatoes

3 tbsp finely minced red onions

1 tbsp chopped chives

3 tsp liquid seasoning

1 tbsp hibe (dried shrimp), finely chopped, optional

ground black pepper, to taste

1 pack dumpling wrappers

neutral oil, for frying

minced chives, for garnish

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