Pancit Molo
Pork and Prawns Noodle Dumpling Soup. A Filipino version of Wonton Soup
Okay okay…let’s get the most asked question about this dish out of the way. Why is it called Pancit (noodle) but it doesn’t have noodles? Well the answer is really simple and staring you right in the face! The wrappers are the noodles! Now that’s out of the way let’s get into what is Pancit Molo.
I love making Pancit Molo with my girls, it’s our way to bond and catch up with each other. It’s so important as we are all busy with work, school and life in general. Wrapping the Molo together is a great activity with the kids. Yes I know it’s messy but I promise your children or even your partner or family will enjoy this and it will keep your children grounded.
Today, there are many variations to this dish and each household has their own way of making Pancit Molo. My recipe is a classic recipe using minimal ingredients but equally as delicious as the local Pancit Molo.
Pancit Molo was first seen in Iloilo in the Philippines. Pre-Spain Philippines was a hub for trading with neighboring countries. Chinese traders who later became settlers, introduced Wonton soup to the locals. Pancit Molo is one of the many dishes influenced by Chinese immigrants to Filipino cuisine and because of frequent trading and migration, Filipino-Chinese dishes were born.
FUN FACT: the Philippines has the oldest ‘China Town’ (est. 1590s) in the world! Pancit Molo was named after the district of Iloilo called Molo. The people of Molo really enjoyed this dish, so they made it their own using local ingredients. Pancit Molo has a recognisable look but the flavours differ from the Wonton soup. This is one of those borrowed dishes that we Filipinos made our own.
Let me know what you think of my recipe by commenting! Thank you!
Ingredients
Molo Ingredients
Chicken stock/broth
Toppings
Instructions
In a large bowl, add all of the ingredients for the. Mix them all together until all of the ingredients are incorporated well.
Prepare some water in a bowl to use as a sticking agent for the wrappers. Take a wrapper, facing the longer sides at the bottom, add a teaspoon of prawn and pork mixture on the lower side of the wrapper, using your finger, wipe a little water on the sides of the wrapper and the bottom part of the wrapper. Fold from the bottom part until halfway. Press the sides with meat, sticking the wrapper together. Using your finger, wipe some water on the left bottom side of the Molo, bring over the bottom right to the left being on the top of the fold. Do this until all of the fillings or wrappers are done.
To make the broth, add water in a large pot. Add chicken, onions, garlic, salt, pepper and fish sauce. Bring it to a boil then simmer for 30 minutes. Once simmered, take chicken, onions and garlic out of the pot. Shred the chicken, leaving them on the side for later as a topping.
Add molo into the chicken broth and simmer for 20 minute with the lid on. Add more hot water into the broth making sure that the Molo are all submerged into the broth. Taste the soup, add more salt to suit your taste.
Serve the Pancit Molo hot and garnish with shredded chicken, chopped spring onions and crispy garlic.
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