Pancit molo or pork dumpling soup originated from the Molo district in Iloilo City. Influenced by the wonton soups brought in by Chinese settlers, it consists of a mixture of ground pork wrapped in molo or wonton wrappers which are then cooked in a chicken broth. The piping-hot soup is garnished with green onions and fried garlic for even more flavor.
Initially I wasn’t sure why this dish has pancit as a prefix – where are the noodles? In the Philippines pancit typically refers to dishes made with noodles. After researching I discovered the pancit is actually the molo/wonton wrappers which is made of the same basic ingredients as any pancit/noodles!
It’s really a heap of fun making these dumplings. It takes some practice to get the shape right and make sure they hold together, but its worth the effort! Plus the recipe easily makes 50 dumplings so there will be plenty left over, and they freeze fine.
To me the key to a delicious pancit molo is the broth. If you have time you should make it yourself, otherwise only use a high quality bought broth.
- 500 g ground (minced) pork
- 4 cloves garlic finely chopped
- 1/4 cup green (spring) onion chopped
- 1 tbsp soy sauce
- 1 tbsp tahure (substitute with miso paste if unavailable)
- 1 tsp black pepper
- pinch salt
- wonton wrappers
- 1 tbsp oil
- 1 small white onion finely chopped
- 3 cloves garlic finely chopped
- 2 cups chicken breast cooked and shredded
- 6 cups chicken broth
- 1 tsp patis (fish sauce)
- 1/2 tsp black pepper
- 1 tbsp fried garlic
- 1 tbsp green (spring) onion chopped
- In a bowl combine the pork, garlic, green onions, soy sauce and tahure then mix well to combine.
- Season with the black pepper and a little salt.
- Place a wonton wrapper on a board then add a teaspoon of the mixture in one corner.
- Take the corner and fold the wrapper to the center tucking it under the meat to form a triangle with a wide base.
- Take the two sides of the wrapper and fold it towards the center. Use water to secure the edges so the filling won’t come out when cooking. (Refer to the picture above to help with wrapping the dumplings)
- Heat the oil in a deep saucepan then add the garlic and onion. Cook over a low heat for 5 minutes or until lightly golden.
- Add the chicken and cook for 2 to 3 minutes then pour in the broth. Bring to the boil, season with the patis and black pepper, and simmer for 3 minutes.
- Gently place in the dumplings, and boil for about 7 minutes, or until they are cooked through.
- Place some broth and dumplings in a bowl, garnish with the fried garlic and green onions. Serve.
Give my pancit molo a try and let me know how you like it!