One-Pot Wonders

Pancit Molo (Filipino Wonton Soup)

January 11, 2016
0 Ratings
Photo by madeline hall
  • Serves 8-10
Author Notes

Pancit Molo is a version of won ton soup but it usually has extra noodles added throughout. Instead of extra noodles, I added a few of my favorite veggies (bok choy, mushrooms, carrots, and scallions). The key (and don't skimp out on this!) is to make your own broth. It totally changes the taste of the soup than if you just used pre-made broth, and it doesn't require that much effort! —Madeline Hall

What You'll Need
  • For the won tons (makes 55-65)
  • 1 14-oz. packet square wonton wrappers
  • 1 pound ground pork
  • 2 cloves garlic, minced
  • 1/2 large white onion, diced
  • 1/2 cup scallions, diced
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • For the broth
  • 1 pound bone-in chicken
  • 1/2 large white onion, diced
  • 2 whole cloves garlic
  • 2 bay leaves
  • 32 ounces chicken stock
  • 5-7 cups hot water
  • 1 teaspoon black pepper (or black peppercorns)
  • 1 tablespoon fish sauce
  1. Fill a large stockpot with chicken, onion, garlic, bay leaves, chicken stock, and hot water. Bring to a bowl then reduce to a simmer for 1 1/2 hours. Once chicken is cooked thoroughly, remove from broth and shred. Return chicken to broth and add fish sauce and black pepper. Return to low simmer for another 15 minutes, then add any additional veggies (I used 2-3 stalks of bok choy, a large handful of sliced mushrooms, and diced carrots!). Remove whole cloves of garlic and bay leaves.
  2. While broth is cooking, make the dumplings. In a medium-sized bowl, combine ground pork, garlic, onion, scallions, pepper, salt, soy sauce, and sesame oil. Holding a single wonton wrapper in one hand, place about 2 tsp. of filling in the center. Bring top half to bottom edge, forming a triangle and sealing the won ton in half. Seal the edge by dipping finger in a dab of room temperature water. Bring the left and right side corners to the middle, sealing with more water. The won ton should look like it is giving itself a hug. Repeat!
  3. When won tons are ready, you have the option to cook them all at once or freeze half of them. To freeze, simply arrange won tons in a row on a baking sheet and freeze for about 30 minutes. Then remove to a container and freeze for up to 4 months.
  4. Adding more hot water if necessary, return to simmering broth. Bring back to a boil. Drop in dumplings (no more than 10-15 at a time) and cook for 6-8 minutes. They will float to the top when they are done cooking. 
  5. Serve with more green onions for garnish!

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1 Review

Dei L. January 11, 2016
Looks delicious!!