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

A recipe for Pancit Molo (Filipino Pork and Shrimp Dumpling Soup) in celebration of the Food Blogger Cookbook Swap!

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Food Blogger Cookbook Swap

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.

The Adobo Road Cookbook

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 All Roads Lead to the Kitchen. 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 (Filipino Pork and Shrimp Dumpling Soup)

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.

Looking for more Dumpling recipes?

Try

• Red Curry Chicken Wonton Soup
• Aushak (Afghan Leek and Scallion Dumplings)
• Siberian Pelmeni Dumplings

Check out posts from other bloggers who swapped cookbooks:

• An Edible Mosaic
• Blue Kale Road
• The Ultimate Cream Tea Recipe from Cheap Recipe Blog
• Daiquiri Frappe’ from Confessions of a Culinary Diva
• Create Amazing Meals
• Brined and Roasted Whole Chicken from Culinary Adventures with Camilla
• Curry Puffs from All Roads Lead to the Kitchen 
• Eggs Poached in Spicy Tomato Sauce from I’m Gonna Cook That! 
• Vanilla-Cardamom Madeleines from Fennel Twist
• Corn and Crab Bisque from Karen’s Kitchen Stories 
• Potatoes Baked with Tomatoes, Olives, & Feta from Kitchen Treaty 
• Guacamole Salad from OnTheMove-In The Galley 
• Artisan Baguette from Our Best Bites 
• Triple Chocolate Cookies from Poet in the Pantry 
• Balsamic Chicken Pasta Salad from Rhubarb and Honey 
• Thai Veggie Burger from Rocky Mountain Cooking
• Chocolate Cookie Butter Babka from Shikha la mode 
• Shockingly Delicious
• Triple Chocolate Marshmallow Treats from Sifting Focus 
• Orange and Poppy Seed Quick Bread from SpiceRoots
• The Not So Exciting Adventures of a Dabbler 
• Blueberry Coconut Yogurt Coffee Cake from The Suburban Soapbox 

Pancit Molo (Pork and Shrimp Dumpling Soup) Recipe

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

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Pancit Molo (Filipino Pork and Shrimp Dumpling Soup)

A recipe for Pancit Molo (Filipino Pork and Shrimp Dumpling Soup) from The Adobo Road Cookbook.

Course Soup

Cuisine Filipino

Keyword dumpling, Filipino, Philippines, pork, seafood, shrimp, soup

Prep Time 20 minutes

Cook Time 20 minutes

0 minutes

Total Time 40 minutes

Servings 4 -6 Servings

Ingredients

Dumplings:

• 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

Soup:

• 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

Instructions

• 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.