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Pancit Molo (Filipino Pork Dumpling Soup)

by:
February 13, 2017
3
2 Ratings
Photo by Alpha Smoot
  • Serves 4 to 6
Author Notes

There are different variations on the folding: Some will use the purse-string style. Others fold a round wrapper into a half moon and crimp the ends. Some will do the same using a square one, but fold it in half with the filling in the center and make a triangle. The edges are crimped together. I have also seen a wonton folded like an envelope of sorts, too.

My mother likes to add either shredded cabbage, napa cabbage, or baby bok choy. In the Philippines, there is also the leafy green called malunggay (Moringa Oleifera) that is often added to the soup. One can also add julienned carrots for color.

The classic pancit molo is served with a robust chicken broth (or a combination of chicken and ham broth) and garnished with chopped green onions. Others also top it with crispy fried chopped shallots or crispy fried garlic. —Mary-Ann

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Ingredients
  • For the wontons and wonton assembly:
  • 15 medium shrimp, peeled and deveined
  • 1 1/2 pounds ground pork
  • 1 medium yellow onion, minced
  • 1/2 teaspoon sesame oil
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1/4 cup sliced scallions
  • 30 to 35 wonton wrappers
  • For the soup:
  • 6 cups chicken broth
  • 1 cup strips of boiled chicken meat
  • 2 tablespoons fish sauce
  • 1/4 cup chopped scallions
  • 1/4 cup sliced shallots, for garnishing
Directions
  1. For the wontons and wonton assembly:
  2. Coarsely chop the shrimp into small pieces and transfer to a mixing bowl.
  3. Add ground pork, onion, sesame oil, egg, salt, pepper, garlic powder, and scallions. Mix well.
  4. Lay a piece of wonton wrapper flat on a plate. Scoop 1 tablespoon of the mixture and place in the middle of the wrapper.
  5. Wet the edges of the wonton wrapper with water. Fold the wonton wrapper over the mound to form a triangle. Press the sides to keep the mixture intact.
  6. Fold 2 opposite sides of the triangle wrapper to the middle. Set dumplings on a tray. Repeat process until all the meat has been used.
  1. For the soup:
  2. In a soup pot, bring the chicken broth to a boil.
  3. Drop the dumplings to cook, taking care to space them so they don't clump together. Simmer for a few minutes.
  4. Add the chicken meat and season with fish sauce.
  5. Transfer to a serving bowl and garnish with scallions and shallots.
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The Filipino Pork & Shrimp Dumpling Soup I Grew Up On

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1 Review

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megomiles November 9, 2023
Delicious, and tasted restaurant quality. The ratios were a little off tin this recipe. I used 1/2 lb ground pork and 15 medium shrimp. There was enough filling for 50 gyoza wrappers. So made 50, then put in the freezer for 2 hours until it was time for dinner. I boiled 10 cups of chicken broth, dropped 30 gyoza in the broth and simmered for a few minutes. I put the rest of the gyozas in the freezer for next time. I added 4 sliced okra to add some thickness to the broth, and 1/2 cup of frozen peas. Added about 6 Tablespoons of Fish sauce to flavor the soup. Wow absolutely delicious. The gyozas stayed sealed and everything was perfect. We have leftovers and can't wait to eat it tomorrow.