Pancit Molo is a Filipino soup dish prepared with pork and prawn wontons in a chicken soup broth served with cooked wonton wrappers
- 250g ground pork
- 250g shrimps, chopped
- 1 tsp sesame oil
- 1 pc large egg
- 1 tbsp cornstarch
- 1 package Wonton Wrappers
- 25g chives, chopped
- freshly ground black pepper
- 1 chicken breast, boiled and flaked
- 6 cups chicken broth
- 1 bunch spring onions, chopped
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- fish sauce
- fried garlic
- Leftover Wonton Wrappers
- Sesame oil
- In a bowl combine all the ingredients except for the molo wrapper.
- Put some filling on the middle of the molo wrapper then fold and pinch and close the sides to seal. (here is a good guide from my blogger friend Nami at Just One Cookbook)
- Set aside.
- In a pot heat oil then sauté garlic and onions.
- Add chicken then stir fry for a bit.
- Pour in the broth, and then bring to a boil.
- Once boiling add the prepared wontons.
- Simmer for 10-15 minutes or until the wontons are cooked then add the leftover wonton wrappers then simmer for additional 3 minutes.
- Season with fish sauce and freshly ground black pepper
- Top with spring onions, fried garlic and drizzle with sesame oil.
Nice and sure wanton and growing in Malaysia, how not to drool but at times we go for the one with shrimps/prawns only inside.
Sounds like comfort soup, I really like the way it is garnished too. Hope the New Year is off to a great start for you!
I’ve never had anything like this before, but it would certainly be perfect for the weather we are having here! 🙂
It sounds soothing and delicious, and yes, wonton wrappers make wonderfully delicate “noodles” in soups. Yummy!
That looks so satisfying, but not too heavy. I love it.
This sounds fantastic. John loves to make wonton soup and i shall show him this one as a variation.. mainly so that he will make it for ME! c
Happy New Year!!! Nice and rich this soup, very exotic, I love it!
its so interesting when recipes come from some random ingredient being added or omitted or substituted!
Thank you so much so sharing this recipe. I love pancit molo. And if I finally can make it, yay! Had been a fan of your blog. I do get most of my recipes from you. Great work!
Very interesting learning about origin of dishes and different ingredients, enjoyed the post!
What a delicious meal – it looks great.
Raymund! Sorry it took some time to get here… Thank you so much for including my How To as reference. I’m so flattered!
This warm wonton soup sounds so perfect for my new year diet…. (eat healthy!). Looks yummy~!
i don’t know what’s with the wonton but i always love it when its one of the ingredients..
Yum that broth looks so clean and tasty.
Looking yumm!! What a coincidence in language as well! Pangsit is actually what Indonesian call for wonton. I love bakso (Indonesian meatball soup) and it consist beef ball, stuffed tofu, noodle, wonton, fried wonton.
Thanks for posting!
As an Ilongga, i really miss this dish!
Now that i have completed the ingredients,
Off to the kitchen!
Great help, by the way
Great Raymund.. the better Pancit Molo recipe on the web..hmmmm a Pancit but is not… thanks
Tito Roy nice to find you here
I keep coming back to this recipe! It’s a winner, and a sure delight for anyone trying this dish. Highly recommend!
Thanks for your feedback, really appreciate it
Spot on for molo soup cravings
The consistency of the soup is perfect. I used spring roll wrappers since I did not have wonton wrappers. Cut them in quarters and folded them like a box. The wrappers eventually melted into the soup and the filling became more of a porkball but the melted wrapper gave the soup a thickness that almost mimicked the soup inside soup dumplings. We love it!