Pancit Molo
My first attempt at pancit molo (Filipino wonton soup) was a success, thanks my wife’s copy of The Adobo Road Cookbook by Marvin Gapultos. Hardcore food truck fans might recognize the author’s name: he was the founder of Southern California’s first Filipino food truck, The Manila Machine. For those lucky enough to have eaten there, The Manila Machine served wonderful versions of Filipino favorites like adobo, sisig, lumpia, and more. I’ll never forget their delicious sliders (on pan de sal, of course) and ube cupcakes. Sadly, the truck is long gone, but this cookbook does have a few of its recipes; I can’t wait to make the sisig using pork belly, among dozens of others.
The recent rains put me in the mood for soup. I had planned on making sinigang na baboy, but we had it earlier in the week at one of our favorite Filipino eateries. I love my mother-in-law’s pancit molo and after a quick search in Gapultos’ cookbook, I found the recipe.
It wasn’t a difficult recipe to follow; it was labor-intensive yet strangely relaxing. In fact, I learned that making dozens and dozens of dumplings was a nice way to spend a rainy late afternoon. The soup and the dumplings were delicious and, more importantly, they passed the does-my-wife-like-it taste test. And since I used more shrimp, ginger, and patis than the recipe called for, I decided there was only one name for my version of pancit molo: Pancit YOLO.
Lots of labor required for the dumplings, but totally worth it.
