Pancit Molo
Pork dumpling soup
Pancit Molo: Iloilo pork and prawn dumplings in a clear chicken and garlic broth
Pancit Molo is named after the Molo district of Iloilo City, where Chinese traders settled centuries ago. Despite the word pancit, there are no noodles: the wonton wrappers are the 'noodle', folded around a filling of pork and prawns and simmered in a clear chicken broth with plenty of fried garlic. Ilonggo families serve it on rainy days, at fiestas and at Christmas gatherings, often as a starter before the main feast. The broth should be light, the dumplings silky. Chef's tip: let the wrappers trail a loose 'tail' when you fold them; those soft, frilly edges are what make molo different from a tight Chinese wonton.
- Total time
- 105 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the broth
- 1 ⅛ lb bone-in chicken thighs
- 8 ¼ cups water
- 1 onionhalved
- ⅔ oz gingersliced
- 2 tbsp fish sauce
- ½ tsp white pepper
For the dumplings
- 10 ½ oz minced pork
- 5 ½ oz raw peeled prawnsfinely chopped
- 1 ¾ oz water chestnutsfinely chopped
- 3 spring onionsfinely sliced
- 1 eggbeaten
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- ½ tsp salt
To finish
- 3 tbsp vegetable oil
- 8 cloves garlicfinely chopped
- 2 spring onion topssliced
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Method
0/7 doneStep 1: Put 1 ⅛ lb bone-in chicken thighs, 8 ¼ cups water, 1 onion and ⅔ oz ginger in a pot, bring to the boil, skim, then simmer gently for 40 minutes until the chicken reaches 165°F and pulls from the bone.
40 minStep 2: Meanwhile mix 10 ½ oz minced pork, 5 ½ oz raw peeled prawns, 1 ¾ oz water chestnuts, 3 spring onions, 1 egg, 1 tbsp soy sauce, 1 tsp toasted sesame oil and ½ tsp salt. Fry a teaspoon to taste for seasoning; never taste the raw filling.
10 minStep 3: Put 1 heaped teaspoon of filling in the centre of each of the 40 square wonton wrappers. Wet the edges, fold into a triangle, then bring two corners together and press, leaving the top corner loose like a little tail. Keep them covered on a floured tray in the fridge until needed.
30 minStep 4: Lift out the chicken, shred the meat and discard skin and bones. Strain the broth back into the pot and season with 2 tbsp fish sauce and ½ tsp white pepper.
10 minStep 5: Fry 8 cloves garlic in 3 tbsp vegetable oil over a medium-low heat for 4 minutes until pale golden. Stir half into the broth and keep the rest for the top.
4 minStep 6: Bring the broth to a gentle boil and slide in the dumplings a few at a time. Simmer for 6–8 minutes, until the wrappers are silky and the filling is firm and cooked through (cut one open: no pink, at least 160°F). A common mistake is a rolling boil, which tears the delicate wrappers.
8 minStep 7: Add the shredded chicken to warm through for 2 minutes. Ladle into bowls and top with the remaining garlic and 2 spring onion tops.
2 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 30 g
- Carbs
- 30 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pancit Molo take?
- About 105 minutes in total: 45 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of fish sauce?
- Soy sauce with a squeeze of lime (vegetarian).
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