Tara's Multicultural Table

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

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

Pancit Molo (Filipino Pork and Shrimp Dumpling Soup) with a dumpling resting in a spoon.

Food Blogger Cookbook Swap

This year, Alyssa of Everyday Maven and Faith of An Edible Mosaic joined together 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. This was such a fun event and a great opportunity to learn about new books.

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.

Cookbook resting on a table next to a notecard- The Adobo Road Cookbook by Marvin Gapultos.

The Adobo Road Cookbook was released last May by Marvin Gapultos, a first generation Filipino American and the writer behind Burnt Lumpia. He even had a food truck in LA, The Manila Machine.

Pancit Molo (Filipino Pork and Shrimp Dumpling Soup)

Filling the dumplings and folding for 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).

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 and stored for up to three 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:

Pancit Molo (Filipino Pork and Shrimp Dumpling Soup) in a light blue bowl and topped with green onions.

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.

Reader Interactions

Comments

  3. Heather // girlichef

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

    Reply

  7. Faith (An Edible Mosaic)

    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!

    Reply

    • Tara

      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.

      Reply

  8. Adriana @ GreatFood360°

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

    Reply

  9. cupcakeproject

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

    Reply

    • Tara

      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.

      Reply

  10. EverydayMaven

    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!

    Reply

  11. Anne@FromMySweetHeart

    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! : )

    Reply

    • Tara

      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 🙂

      Reply

  12. SeattleDee

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

    Reply

  13. Christy

    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!

    Reply

  16. Sam

    This was a little bit of a production but sooo good. I had left over filling and am thinking I’ll just make lots of the dumplings next time and freeze. Can they be frozen?

    Reply

    • Tara

      Hi Sam! So happy to hear! I often freeze the dumplings. Cook straight from the freezer and you may just need to add a couple of minutes to the cooking time.

      Reply

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