Last year, I had the opportunity to participate in the Food Blogger Prop Swap. This year, Alyssa of Everyday Maven and Faith of An Edible Mosaic 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.
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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 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.
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 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.
Check out posts from other bloggers who swapped cookbooks:
An Edible Mosaic
Blue Kale Road
Cheap Recipe Blog
Confessions of a Culinary Diva
Create Amazing Meals
Culinary Adventures with Camilla
Eats Well With Others
Great Food 360°
I’m Gonna Cook That!
Je Mange la Ville
Karen’s Kitchen Stories
OnTheMove-In The Galley
Our Best Bites
poet in the pantry
Rhubarb and Honey
Rocky Mountain Cooking
Shikha la mode
Spoonful of Flavor
The Not So Exciting Adventures of a Dabbler
The Suburban Soapbox
The Whole Family’s Food
Pancit Molo (Pork and Shrimp Dumpling Soup) Recipe
Pancit Molo (Filipino Pork and Shrimp Dumpling Soup)
- 1 pound ground pork
- 1/2 pound peeled and deveined raw shrimp 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)
- 70-100 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
- 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.