📝 About This Recipe
Originating from the district of Molo in Iloilo City, this Filipino classic is a beautiful testament to the Chinese influence on Panay Island's gastronomy. Unlike other 'pancit' dishes, this is a soul-satisfying soup featuring silk-thin wonton dumplings swimming in a rich, golden chicken broth infused with toasted garlic and shredded chicken. It is the ultimate Filipino comfort food, traditionally served during family gatherings and rainy afternoons.
🥗 Ingredients
For the Molo Dumplings
- 500 grams Ground Pork (with about 20% fat for juiciness)
- 250 grams Shrimp (peeled, deveined, and finely minced)
- 50-60 pieces Molo or Wonton Wrappers (square or round thin variety)
- 1 piece Egg (beaten, to bind the filling)
- 1/4 cup Water Chestnuts (finely minced for crunch)
- 3 stalks Green Onions (finely chopped)
- 1 teaspoon Sesame Oil (for a nutty aroma)
- to taste Salt and White Pepper
For the Broth and Main Soup
- 8-10 cups Chicken Stock (homemade preferred for depth of flavor)
- 1 large piece Chicken Breast (boiled and shredded)
- 6 cloves Garlic (minced)
- 1 medium Onion (finely chopped)
- 2 tablespoons Fish Sauce (Patis) (plus more to taste)
- 2 tablespoons Cooking Oil (for sautéing)
- 2 tablespoons Annatto Water (optional, for a slight orange hue)
For Garnish
- 1/4 cup Toasted Garlic (golden brown and crispy)
- 1/2 cup Spring Onions (thinly sliced)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, minced shrimp, water chestnuts, green onions, egg, and sesame oil. Season with salt and white pepper. Mix thoroughly until the mixture becomes slightly tacky.
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2
Take one wonton wrapper and place half a teaspoon of the meat mixture in the center. Moisten the edges with a bit of water.
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3
Fold the wrapper into a triangle (if square) or half-moon (if round). Press the edges to seal, then bring the two side corners together and pinch to create a 'nurse's cap' shape. Repeat until all filling is used.
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4
Heat a large soup pot over medium heat. Add the cooking oil and sauté the minced garlic until fragrant and slightly golden.
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5
Add the chopped onions and sauté until translucent and soft.
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6
Stir in the shredded chicken breast and cook for 2-3 minutes. Add the fish sauce and let it 'cook' for a minute to release its umami aroma.
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7
Pour in the chicken stock. Bring to a boil, then lower the heat to a gentle simmer for 10-15 minutes to allow the flavors to meld.
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8
If using annatto water for color, stir it in now until the broth reaches a light golden-orange glow.
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9
Carefully drop the prepared molo dumplings into the simmering broth one by one. Do not overcrowd the pot; work in batches if necessary.
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10
Let the dumplings simmer for about 5-7 minutes. They are cooked when they float to the surface and the wrappers look translucent.
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11
Taste the broth and adjust the seasoning with more fish sauce or salt and pepper as needed.
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12
Turn off the heat. Ladle the soup into a large tureen or individual bowls, ensuring everyone gets plenty of dumplings and shredded chicken.
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13
Generously top with toasted garlic and fresh spring onions before serving hot.
💡 Chef's Tips
For the best texture, use fresh wonton wrappers from a local Asian market; they are thinner and more delicate than frozen ones. Don't skip the water chestnuts; they provide a crucial textural contrast to the soft pork and shrimp filling. If you have extra wrappers, slice them into thin strips and drop them into the broth along with the dumplings—this is a traditional 'pancit' touch. Always use white pepper for the filling to maintain a clean look and provide that specific 'bite' characteristic of Ilonggo cuisine. To prevent the dumplings from breaking, ensure the broth is at a gentle simmer, not a rolling boil, when you drop them in.
🍽️ Serving Suggestions
Serve with warm, buttery Pandesal for the ultimate Filipino afternoon snack (merienda). Pair with a side of Putong Puti (steamed rice cakes) to balance the savory broth. A squeeze of Calamansi at the table adds a bright, citrusy acidity that cuts through the richness of the pork. Serve alongside a fresh green mango salad with bagoong for a contrast in flavors. Enjoy with a glass of cold iced tea or fresh calamansi juice.