Pancit Molo

Pancit Molo is a Filipino soup dish prepared with pork and prawn wontons in a chicken soup broth served with cooked wonton wrappers

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.

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Pancit Molo 2

Pancit Molo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 15 reviews
  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


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
  • salt

Molo Soup

  • 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
  • pepper
  • fried garlic
  • Leftover Wonton Wrappers
  • Sesame oil



  1. In a bowl combine all the ingredients except for the molo wrapper.
  2. 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)
  3. Set aside.

Molo Soup

  1. In a pot heat oil then sauté garlic and onions.
  2. Add chicken then stir fry for a bit.
  3. Pour in the broth, and then bring to a boil.
  4. Once boiling add the prepared wontons.
  5. Simmer for 10-15 minutes or until the wontons are cooked then add the leftover wonton wrappers then simmer for additional 3 minutes.
  6. Season with fish sauce and freshly ground black pepper
  7. Top with spring onions, fried garlic and drizzle with sesame oil.



22 Responses

  1. 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.

  2. 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!

  3. Kristy says:

    I’ve never had anything like this before, but it would certainly be perfect for the weather we are having here! 🙂

  4. It sounds soothing and delicious, and yes, wonton wrappers make wonderfully delicate “noodles” in soups. Yummy!

  5. That looks so satisfying, but not too heavy. I love it.

  6. ceciliag says:

    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

  7. Eri says:

    Happy New Year!!! Nice and rich this soup, very exotic, I love it!

  8. meri says:

    its so interesting when recipes come from some random ingredient being added or omitted or substituted!

  9. Irma says:

    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!

  10. Very interesting learning about origin of dishes and different ingredients, enjoyed the post!

  11. What a delicious meal – it looks great.
    🙂 Mandy

  12. 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~!

  13. i don’t know what’s with the wonton but i always love it when its one of the ingredients..

  14. Yum that broth looks so clean and tasty.

  15. indonesiaeats says:

    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.

  16. Being ruby says:

    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

  17. Roy says:

    Great Raymund.. the better Pancit Molo recipe on the web..hmmmm a Pancit but is not… thanks

  18. Iris says:

    I keep coming back to this recipe! It’s a winner, and a sure delight for anyone trying this dish. Highly recommend!

  19. Ces says:

    Spot on for molo soup cravings

  20. Jojo says:

    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!

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