MOLO SOUP

Dumpling

½ Ground pork/chicken

Yellow onion

Egg

Cornstarch

Oyster sauce

40 pieces molo wrapper

Salt and pepper

Broth

Oil

Garlic

Yellow onions

Chicken breast

Chicken broth or pork broth

Salt and pepper

Toppings

Green onions or chives chopped

Toasted garlic

CHEESY POTATO CROQUETTTES

Potatoes

Butter

Egg

Cheese

Flour
Breadcrumbs

salt and pepper to taste.

OTHER PARALITON:

Paper towel

Toasted bread

Bottled water

Utility Box

Sponge

Joy Dishwashing Liquid

Gloves

ALAYON PAGDARA

Potholder

Basurahan

ASSIGNING OF GROUPS

I. MOLO SOUP
A. Magluto – TE SHIERLY
B. Maghimo dumplings – AIVE
C. Tagatiros, tagaprepare ingredients ngan tagashred san chockenbreast – IVIE

II. APPETIZER
A. Magpakulo san patata/magprito – JEROFEL
B. Magmash san potato - KIM
C. Magmold paglidonglidong – AKO HEHEHE
D. Magtulbaw sa breadcrumbs – ANA

III. PLATING
A. Jerofel
 IV. PHOTOGRAPHER
A. Kimmydora

V. MAMALIT
A. Te shierly
B. Ako?
C. Kim (photographer 😚)

Marketing

Maniros

Panluto
Utility Box

Canvas, Costing

1.) Prepare the mashed potatoes: Place the potatoes in a large pot and fill it with water. Add about 1 tsp
of salt to the water and stir. Bring the potatoes to a boil over high heat, then reduce to a medium and
cook for about 15 minutes or until the potatoes are fork tender.

2.) Drain the potatoes and add them to a large bowl. Add the butter, salt, pepper, milk, egg and mash
using a potato masher. Alternatively, you could do all this using a mixer.

3.) Prepare 3 shallow plates. Fill one with flour, another with panko, and the last with beaten eggs.

4.) Roll the croquettes: Scoop out enough mashed potatoes to roll it into a golf ball size portion. Flatten it
in your hand and place a cheese cube in the center. Wrap the mashed potato around the cheese and you
can either form it in a ball or a cylinder shape. Place on a plate or cutting board and repeat with
remaining ingredients.

5.) Fry the croquettes: Roll the croquettes first into the flour, then dip them in the beaten egg and finally
roll them through the breadcrumbs, making sure they are completely covered. Fry these in batches and
place them on a paper towel lined plate to cool till ready.

INGREDIENTS

•DUMPLING

½ pound ground pork or beef or chicken

1 medium yellow onion finely chopped

1 medium egg

1 tablespoon cornstarch

1 tablespoon oyster sauce

¼ teaspoon salt – adjust as needed

¼ teaspoon white ground pepper – adjust as needed

40 pieces molo wrappers

•BROTH

2 tablespoon oil

2 cloves garlic minced

1 small yellow onion chopped finely

½ pound chicken breast boiled and shredded coarsely

6 cups chicken broth or pork broth

1 cup water room temperature

Fish sauce or salt to taste

Fround pepper to taste

¼ cup onions chopped

•TOPPINGS

Green onions or chives chopped

Toasted garlic

1. In a bowl, combine all the ingredients for the dumpling, except for the Molo wrappers. Mix using a
spoon until well blended.

2. Take a Molo wrapper and lay it flat diagonally. Place a teaspoonful of the filling and place it in the
center. Lightly wet both sides of the top triangle of the wrapper with water. Fold the bottom half over
the filling forming a triangle. Press the sides of the wrapper to fully enclose the filling and remove
trapped air. Wet the top of one side (right) of the triangle and place the other over it and press them
together. Do this to the rest of the fillings. Set aside.

3. In a large pot, saute garlic and onion in oil over medium heat until aromatic. Add the shredded chicken
and cook for a minute.

4. Pour in the broth, cover the pot and bring broth to a rolling boil. Using a ladle, stir the broth in a
circular motion t to create a whirlpool then drop the dumplings in batches into the pot. This will make
sure that they will not stick to the bottom of the pot. Stir again in between batches if needed.

5. Season with fish sauce or salt and pepper as needed. And add ¼ cup green onions. Let the broth
simmer over medium-low heat and wait for the dumplings to float on top. Then add 1 cup of water to
the pot and let the water simmer the second time before turning off the heat.

6. Transfer to serving bowls and top with more chopped green onion and roasted garlic.