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Pancit Molo Recipe

Written By Jane Miranda on Saturday, October 27, 2012 | 9:37 PM

Pancit Molo Recipe
Hearty Wonton Soup
Pancit Molo

Pancit molo or the Filipino´s version of wanton soup, is a “noodle-less” pancit (noodles) dish from Iloilo´s Molo district. This soup has a distinct Chinese influence with it’s wonton like Molo balls made with ground pork, chicken, shrimps and vegetables seasoned and wrapped in Molo wrapper. The soup is served in chicken broth with chicken strips.


kusina ingredients
  • 5 fresh medium shrimp (about 4 oz/125 g), shelled and deveined (optional)
  • 2 tablespoons oil
  • 5 cloves garlic, minced
  • 1 medium onion, halved and sliced
  • 8 cups (2 liters) Chicken Stock or
  • 4 teaspoons chicken stock granules mixed with 8 cups (2 liters) hot water
  • 1 tablespoon fish sauce (patis) or
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 spring onion, thinly sliced, to garnish
Filling
  • 6 oz (175 g) ground pork
  • 2 oz (60 g) fresh shrimp, shelled and minced
  • 4 cloves garlic, minced
  • 1/2 medium onion, minced
  • 2 spring onions, minced
  • 1/2 cup (100 g) water chestnuts (about 4 water chestnuts), diced
  • 2 egg yolks
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Wonton Wrappers
  • 13/4 cups (270 g) plain flour
  • 1/2 cup (125 ml) water
  • 1 egg

kusina instructions
1 Make the Filling by combining all the ingredients in a large bowl. Set aside.

2 Make the wrappers by kneading the flour, water and egg for 10 minutes to form a smooth dough. Set the dough aside to rest for 15 minutes. 

3 Pinch about 1 tablespoon of the dough and roll it into a small ball. Place the dough ball on a floured work surface and flatten it with your palm. 

4 Roll the dough out into a 31/2 in (9 cm) circle and set aside on a dry plate. Repeat with the rest of the dough to make at least 25 circular wrappers in all.

5 Scoop 1 teaspoon of the Filling onto the center of each wrapper and dab a little water on the wrapper around the Filling. 

6 Fold the wrapper around the Filling like a pouch and press to seal the edges. Set aside on a large plate. Repeat until all the Filling is used up to make 25 wonton pouches.

7 Heat the oil in a pot and stir-fry the garlic until golden brown. Add the onion and stir-fry until the onion is translucent. Add the stock, season with the fish sauce and pepper, and bring to a boil. 

8 Drop the wontons and shrimp into the stock, and cook for 5 minutes or until the wontons float to the top. Garnish with the freshly sliced spring onion and serve immediately.

Serves 5
Preparation time: 35 mins
Cooking time: 55 mins


Note: If you don’t have time to make your own, fresh or frozen wonton wrappers are sold in plastic packets in the refrigerator or freezer sections of most supermarkets. Also available in Asian food stores.

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