Food Blogger Cookbook Swap and Pancit Molo (Filipino Pork and Shrimp Dumpling Soup)

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Last year, I had the opportunity to participate in the Food Blogger Prop Swap. This year, Alyssa of and Faith of joined together again for the Food Blogger Cookbook Swap!Each participating blogger sent a gently used or new cookbook to another designated blogger and received one in return.

I sent Food of Asia: Featuring authentic recipes from master chefs in Burma, China, India, Indonesia, Japan, Korea, Malaysia, The Philippines, Singapore, Sri Lanka, Thailand, and Vietnam to Heather of Girli Chef. In return, I received The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond from Dorothy of Shockingly Delicious! Thank you so much for this cookbook, Dorothy! I have thoroughly enjoyed it and love finding new Filipino recipes to share with my son.
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The Adobo Road is a fairly new cookbook. It was released last May. Marvin Gapultos is a first generation Filipino American and the author of the blog, Burnt Lumpia. He even had a food truck in LA, The Manila Machine. He filled the 144 page cookbook with traditional and modern Filipino recipes. Chapters include Appetizers; Vegetables and Salads; Soups, Noodles, and Rice; The Art of Adobo; Main Dishes; Filipino Finger Foods and Cocktails; and Desserts and Sweet Snacks. It has many of the popular Filipino recipes such as Lumpia, Adobo (many variations!), and Pancit. It has also introduced me to quite a few recipes I was not previously familiar with, including Embutido, Ginataang Hipon, Lechon Kawali, Buchi, and Pancit Molo.

pancit molo

Pancit Molo is similar to the Chinese wonton soup with a slightly different flavor profile. It originated in the Molo area of Iloilo, Philippines. Pancit means noodles in Tagalog and refers to the dumpling wrappers.

The dumpling wrappers are filled with a meat (usually pork) and shrimp mixture. I also added a small carrot to the filling, which is optional. The chicken broth is seasoned with onions, garlic, and fish sauce (Patis in Tagalog). I love the amount of fish sauce used in the recipe, but it can be an acquired taste for some. If desired, start with half the amount and taste before adding the remainder. A little salt may need to be added if you omit some of the fish sauce (but be careful with it, especially if the chicken broth is salted). Shredded chicken is sometimes added to the broth. I topped the soup simply with green onions. Toasted garlic and fried shallots are also common garnishes.

The recipe creates 70-100 dumplings (depends on exactly how much you fill each dumpling, but the broth only requires 24. The rest of the dumplings can be frozen for future use. Place the prepared dumplings on a baking sheet lined with parchment and place additional parchment between each layer. Once frozen, they can be transferred to a freezer bag. Use within 3 months. If you have a few extra dumpling wrappers, they can be sliced into strips and tossed in the soup.

pancit molo (8 of 9)

Pancit Molo (Filipino Pork and Shrimp Dumpling Soup)

Prep Time: 1 hour

Cook Time: 30 minutes

70-100 dumplings, 4 servings of soup

Pancit Molo (Filipino Pork and Shrimp Dumpling Soup)



1 pound ground pork

1/2 pound peeled and deveined raw shrimp, tails removed and minced

1 teaspoon cornstarch

1 teaspoon salt

1 teaspoon ground black pepper

1 inch piece ginger, peeled and minced

1 small carrot, finely chopped (optional)

100 wonton wrappers


1 tablespoon vegetable oil

1 small onion, thinly sliced or chopped

4-6 cloves garlic, minced

6 cups chicken stock

2 tablespoons fish sauce

1/2 teaspoon ground black pepper

24 pork and shrimp dumplings

2 green onions, thinly sliced

1 large egg, beaten

In a medium bowl, combine pork, minced shrimp, cornstarch, salt, pepper, ginger, and carrot.

Place wonton wrappers on work surface and cover with a damp cloth. Fill a small bowl with water. Line a baking sheet with parchment. Put 1 wonton wrapper on the work surface with an edge pointed towards you. Add 1 teaspoon of filling right below the center of the wrapper. Tuck the corner nearest you over the filling to cover it. Tightly roll up into the bottom is even with the side corners, creating a triangle. Dip your finger in the water and wet the left and right corners. Fold each corner over the filling. Place on prepared baking sheet and cover with a moist towel. Repeat until you run out of wrappers or filling.

In a large pot, drizzle oil over medium high heat. Cook the onions until beginning to soften and become translucent, 3-5 minutes. Stir in garlic and cook until just beginning to turn golden. Add in the chicken broth. Scrape the bottom of the pot to remove any browned pieces created from the onions and garlic. Season with fish sauce and black pepper, then increase the heat to high. Once boiling, carefully add 24 of the dumplings to the pot, cover, and reduce heat to medium. Simmer until the filling has cooked through, 10-15 minutes. Season with more fish sauce and black pepper if desired. Top with green onions and serve immediately.

Adapted from The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond

Check out posts from other bloggers who swapped cookbooks:

A Baker’s House
An Edible Mosaic
avocado bravado
Blue Kale Road
Blueberries And Blessings
Cheap Recipe Blog
Confessions of a Culinary Diva
Create Amazing Meals
Cucina Kristina
Culinary Adventures with Camilla
Cupcake Project
Dinner is Served 1972
Done With Corn
Eats Well With Others
Everyday Maven
Flour Me With Love 
From My Sweet Heart 
Great Food 360° 
Healthy. Delicious. 
I’m Gonna Cook That! 
Je Mange la Ville 
Karen’s Kitchen Stories 
Kitchen Treaty 
Olive and Herb
OnTheMove-In The Galley 
Our Best Bites 
Paleo Gone Sassy
poet in the pantry 
Rhubarb and Honey 
Rocky Mountain Cooking
Shikha la mode 
Shockingly Delicious
Sifting Focus 
Spoonful of Flavor
The Not So Exciting Adventures of a Dabbler 
The Suburban Soapbox 
The Whole Family’s Food 

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Comments: 27

  1. culinarycam 28 February, 2014 at 12:44 am Reply

    That looks delicious…and the perfect winter antidote!

    • Tara 28 February, 2014 at 9:23 pm Reply

      Thanks! It was actually 85 F the day I made this. It would have been so much better yesterday when it was in the 30s.

  2. shockinglydelicious 28 February, 2014 at 7:31 am Reply

    Ooooo, that looks good! So glad you liked the book! I really enjoyed the cookbook swap.

    • Tara 28 February, 2014 at 9:24 pm Reply

      Thanks again! It was such a fun swap. My husband is super excited about an entire chapter devoted to adobo.

  3. Heather // girlichef 28 February, 2014 at 9:34 am Reply

    Mmmm…this soup looks amazing! Another cookbook for my ever-growing list. Thank you so much for sending me The Food of Asia :)

  4. Rose 28 February, 2014 at 3:49 pm Reply

    Ahh, this looks wonderful! <3 dumplings <3 Love your blog, Tara, so excited to have found it through the swap.

    • Tara 28 February, 2014 at 9:49 pm Reply

      Thanks so much Rose! I am really enjoying going through all your recipes, so many Middle Eastern ones to try :)

  5. Spiceroots 28 February, 2014 at 6:29 pm Reply

    Oh That soup looks amazing! I am going to try it soon. Loved being part of the book swap.

    • Tara 28 February, 2014 at 9:49 pm Reply

      Thanks! The swap was so much fun!

  6. Holly 28 February, 2014 at 10:42 pm Reply

    The step by step folding photos are so helpful,your dish looks great!

    • Tara 1 March, 2014 at 9:31 am Reply


  7. Faith (An Edible Mosaic) 1 March, 2014 at 3:14 am Reply

    Thank you so much for participating in the swap and helping to make it a success! What a great book; I really don’t know anything about the food of the Philippines, but I’d love to learn!

    • Tara 1 March, 2014 at 9:34 am Reply

      Thank you again for putting it together. I have loved these swaps! My mother in law introduced me to Filipino cuisine. It is such a diverse country with a melting pot of foods from Spain, Mexico, China, America, and Malaysia.

  8. Adriana @ GreatFood360° 1 March, 2014 at 10:35 am Reply

    That soup looks like the perfect comfort food. I really like your description of the different cultures that influence Filipino cuisine.

    • Tara 1 March, 2014 at 11:55 am Reply

      Thank you!

  9. cupcakeproject 1 March, 2014 at 10:51 am Reply

    My son would love these – he’s a dumpling addict. Thanks for sharing and glad you were a part of the swap!

    • Tara 1 March, 2014 at 12:05 pm Reply

      Thanks! It was such a fun swap, My son is a dumpling addict too :) I always try to keep a stash in the freezer for busy days.

  10. EverydayMaven 1 March, 2014 at 5:45 pm Reply

    I love Filipino food – I just added this one to my wishlist! Thanks for participating and so glad you got a cookbook you are excited about!

    • Tara 1 March, 2014 at 7:02 pm Reply

      Thanks again for hosting! I have loved participating in these swaps :)

  11. Anne@FromMySweetHeart 1 March, 2014 at 8:24 pm Reply

    Tara…what a fabulous book to receive (as well as the one you sent!). I know we are supposed to be unburdening our bookshelves….but I’ve now just discovered two that I want to add to my collection! Your soup looks very soul satisfying and it’s so cold here in D.C. that I wish I had some of it this weekend! : )

    • Tara 1 March, 2014 at 9:08 pm Reply

      I have added quite a few to my wishlist as well. We are actually moving to D.C. from Florida this summer, so I guess I need to get used to the cold :)

  12. SeattleDee 2 March, 2014 at 10:56 am Reply

    Another cookbook to add to my ever-growing list! Pancit Molo just might be the perfect antidote to gusty, gloomy, winter weather… yum!

    • Tara 2 March, 2014 at 12:53 pm Reply

      I have found so many cookbooks I want to add to my list through this swap :)

  13. Christy 8 March, 2014 at 9:49 am Reply

    I think my sous chef would love this recipe and I will have to try it! Glad to have found you through the cookbook exchange, your blog is so interesting!

    • Tara 9 March, 2014 at 10:55 pm Reply

      Thank you! This was such a fun exchange!

  14. Candied Nuts 27 August, 2014 at 6:32 am Reply

    This look scrumptious. Thanks for this wonderful post.

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