Last year, I had the opportunity to participate in the Food Blogger Prop Swap. This year, Alyssa of www.EverydayMaven.com and Faith of http://www.anediblemosaic.com 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
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.
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
Pancit Molo (Filipino Pork and Shrimp Dumpling Soup)
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
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In a medium bowl, combine pork, minced shrimp, cornstarch, salt, pepper, ginger, and carrot.
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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.
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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.
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
girlichef
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
Spiceroots
Spoonful of Flavor
The Not So Exciting Adventures of a Dabbler
The Suburban Soapbox
The Whole Family’s Food
culinarycam says
That looks delicious…and the perfect winter antidote!
Tara says
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.
shockinglydelicious says
Ooooo, that looks good! So glad you liked the book! I really enjoyed the cookbook swap.
Tara says
Thanks again! It was such a fun swap. My husband is super excited about an entire chapter devoted to adobo.
Heather // girlichef says
Mmmm…this soup looks amazing! Another cookbook for my ever-growing list. Thank you so much for sending me The Food of Asia 🙂
Tara says
I hope you enjoy it as much as I did! One of my favorites from the book was Chuan Wei Hun Tun http://tarasmulticulturaltable.com/chuan-wei-hun-tun-sichuan-wontons-in-chili-sauce/
Rose says
Ahh, this looks wonderful! <3 dumplings <3 Love your blog, Tara, so excited to have found it through the swap.
Tara says
Thanks so much Rose! I am really enjoying going through all your recipes, so many Middle Eastern ones to try 🙂
Spiceroots says
Oh That soup looks amazing! I am going to try it soon. Loved being part of the book swap.
Tara says
Thanks! The swap was so much fun!
Holly says
The step by step folding photos are so helpful,your dish looks great!
Tara says
Thanks!
Faith (An Edible Mosaic) says
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 says
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.
Adriana @ GreatFood360° says
That soup looks like the perfect comfort food. I really like your description of the different cultures that influence Filipino cuisine.
Tara says
Thank you!
cupcakeproject says
My son would love these – he’s a dumpling addict. Thanks for sharing and glad you were a part of the swap!
Tara says
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.
EverydayMaven says
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 says
Thanks again for hosting! I have loved participating in these swaps 🙂
Anne@FromMySweetHeart says
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 says
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 🙂
SeattleDee says
Another cookbook to add to my ever-growing list! Pancit Molo just might be the perfect antidote to gusty, gloomy, winter weather… yum!
Tara says
I have found so many cookbooks I want to add to my list through this swap 🙂
Christy says
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 says
Thank you! This was such a fun exchange!
Candied Nuts says
This look scrumptious. Thanks for this wonderful post.
Emmah says
What do you do with the beaten egg?
Tara says
Hi Emmah! Sorry, the egg shouldn’t be there. Some use it to seal the dumplings, but I just used water.