Pancit Molo
Pancit Molo is a Filipino wonton soup made with pork and shrimp dumplings simmered in chicken broth with shredded rotisserie chicken. Fish sauce seasons the broth, while scallions go in toward the end and toasted garlic goes on top before serving. The soup is served hot.
Servings: 6 people
Calories: 630kcal
Cost: $
Equipment
- 1 Large soup pot Big enough to hold the broth, water, and half a rotisserie chicken with room for the wontons
- 1 Large mixing bowl For the pork and shrimp filling
Ingredients
- 1 1/2 lbs ground pork
- 15 pieces medium shrimp peeled, deveined, and finely chopped
- 30 to 35 pieces wonton wrappers
- 1 piece medium yellow onion minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sesame oil
- 1 piece egg
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 piece rotisserie chicken
- 6 cups chicken broth 48 fl. oz.
- 3 cups water
- 1/2 cup scallions chopped, divided
- 1/4 cup toasted garlic
- 2 to 3 tablespoons fish sauce
Instructions
- Finely chop the shrimp and place them in a large mixing bowl.15 pieces medium shrimp
- Add the ground pork, minced onion, sesame oil, egg, salt, garlic powder, and ground black pepper. Mix thoroughly until the ingredients are evenly combined.1 1/2 lbs ground pork, 1 piece medium yellow onion, 1/2 teaspoon sesame oil, 1 piece egg, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/8 teaspoon ground black pepper
- Lay a wonton wrapper on a clean, flat surface. Place 1 1/2 teaspoons of the pork and shrimp mixture in the center. Fold the wrapper diagonally to form a triangle, then press the edges firmly to seal. Bring the two outer corners inward and press them together. Repeat with the remaining wrappers and filling.30 to 35 pieces wonton wrappers
- Combine the chicken broth and water in a large soup pot. Bring to a boil.6 cups chicken broth, 3 cups water
- Add the rotisserie chicken, including the bones. Cover and simmer over low heat for 20 minutes. Turn off the heat.1/2 piece rotisserie chicken
- Remove the chicken from the pot and let it cool enough to handle. Separate the meat from the bones, discard the bones, and shred the chicken meat.
- Turn the heat back on and bring the broth to a gentle boil. Return the shredded chicken to the pot.
- Add the prepared wontons one at a time to prevent them from sticking together. Cover and simmer over low to medium heat for 5 to 10 minutes, or until the wontons are fully cooked and the pork filling reaches an internal temperature of 160°F.
- Add 2 tablespoons of fish sauce and half of the chopped scallions. Stir gently. Taste the broth and add the remaining fish sauce as needed.2 to 3 tablespoons fish sauce, 1/2 cup scallions
- Ladle the soup into individual serving bowls. Top with toasted garlic and the remaining chopped scallions. Serve hot. Share and enjoy!1/4 cup toasted garlic, 1/2 cup scallions
Video
Notes
Make-ahead filling – The pork and shrimp mixture can be made a day ahead and kept covered in the refrigerator, which also makes it firmer and easier to portion.
Wrapper brands – In US supermarkets, look for Nasoya or Twin Marquis wonton wrappers in the refrigerated produce section; Asian stores carry thinner Hong Kong style wrappers that cook a little faster.
Iloilo-style color – For an orange-tinted broth like many versions from Iloilo, stir in 2 to 3 tablespoons of annatto water along with the shredded chicken.
Scaling – To make a smaller batch, halve the soup ingredients but still wrap all of the filling and freeze the extra uncooked wontons for the next pot.
Nutrition
Serving: 560g | Calories: 630kcal | Carbohydrates: 28g | Protein: 52g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 200mg | Sodium: 2280mg | Potassium: 620mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 3mg