Pancit Molo is a Philippine dish which is more of a soup rather than a pancit (which is noodle in Tagalog) it shares the similarity with the Wonton Noodle Soup sans noodles. This dish originated from the province of Iloilo which is also known for La Paz batchoy, Bacalao, Dinuguan, Puto and Piyaya, this is one of my favourite Filipino cuisines.
As I was mentioning this dish may have originated from Wonton noodles or what they call Wantan Mee, a Cantonese noodle dish popular in Hong Kong, Malaysia, and Singapore. The concept is the same apart from the noodles, which was replaced by using the Wonton Wrappers as its noodle. The usage of wonton noodles is a sign of Filipino’s ingenuity in their cuisine where extending is a common thing as well as the rule “nothing gets discarded”, it may be that when this was invented they were making Wonton soup but there are left over wrappers and the inventor might have thought why not put the leftover wrappers on the dish. The dish is usually served in a hot broth, garnished with leafy vegetables, wonton dumplings and chicken pieces.
- 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
- 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.