Pancit Molo is a Filipino pork dumpling (wonton) chicken soup originating in the Western Visayas region of the Philippines. The recipe is influenced by the large community of Chinese people living in the town of Molo in the province of Iloilo.
The “dumplings” (molo) in this soup are wontons filled with seasoned pork and egg. I like the dish because it’s Filipino-Chinese rolled into one, like my origin. I was born and raised in the Philippines with a pure Chinese father and a half Filipino, half Chinese mother.
I eat this soup summer or winter with bread. My tip is to sprinkle white pepper while it’s hot before eating to add more flavor and spiciness.
Ingredients
For the wontons (molo):
- •1 kilo (2.2 pounds) ground pork
- •2 cloves garlic, minced
- •2 carrots, minced
- •2 large eggs
- •2.5 ml (1/2 teaspoon) salt
- •2.5 ml (1/2 teaspoon) finely ground black pepper
- •1 package wonton wrappers
For the soup:
- •2 chicken breasts, bone-in or boneless
- •5 ml (1 teaspoon) vegetable oil
- •2 cloves garlic, minced
- •1.4 liters (6 cups) chicken broth, homemade or purchased
- •3 large eggs
- •4 scallions, thinly sliced
- •Salt, as needed
- •Finely ground white or black pepper, as needed
Preparation
For the wontons (molo): In a mixing bowl, combine the ground pork, garlic, and carrots. Add salt, pepper, and eggs. Mix well.
Place a wonton wrapper flat on a plate and place 7.5 ml (1/2 tablespoon) of the pork mixture in the middle. Fold the wonton wrapper to form a triangle. Press the sides to keep the mixture intact. Fold both sides of the triangle wrapper inward, close with a small amount of water (dip finger in water) to close well. Set aside.
For the soup: Put the chicken breasts in a medium saucepan and cover with water. Bring to a boil simmer until cooked (opaque in the center). Remove the breasts and allow them to cool, then shred the meat and set it aside.
In a soup pot over medium-low heat, combine the oil and garlic. Sauté until golden brown. Add the chicken broth and bring to a boil. Drop in the molo, reduce heat to medium-low, and simmer for 5 to 10 minutes.
Crack the three eggs directly into the soup, and stir gently to separate them and allow them to form ribbons. Add the cooked shredded chicken and sliced scallions. Season with salt and pepper to taste. If desired, add a sprinkle of ground white pepper just before serving.
