Pancit Molo

Pancit Molo Recipe - Authentic Filipino Pork and Shrimp Dumpling Soup

Region / culture: Philippines | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Pancit Molo is a Filipino dish that originated from Molo, Iloilo. It is a type of dumpling soup that is filled with a mixture of ground pork, shrimp, and vegetables, wrapped in a thin molo wrapper, and cooked in a flavorful chicken broth. This dish is perfect for cold weather or as a comforting meal any time of the year.

History

Pancit Molo is said to have been inspired by the Chinese wonton soup, which was introduced to the Philippines by Chinese immigrants. Over time, Filipinos adapted the recipe to suit their taste preferences, resulting in the creation of Pancit Molo. The dish has since become a popular comfort food in Filipino households and is often served during special occasions and family gatherings.

Ingredients

Filling

0.25 kg of ground pork
0.25 kg of chopped shrimps
1 small finely chopped singkamas
1 small finely chopped carrot
0.5 tsp of pepper
1 tsp of salt
1 egg
1 pack of molo wrapper

Stock

2 tbsp of oil
3 chopped cloves of garlic
1 small chopped onion
1 cooked and flaked chicken breast
3 slices of chopped Chinese ham
0.5 cup of shelled shrimps
6 cups of chicken broth
salt and pepper to taste
chopped spring onions
fried garlic

How to prepare

Combine all the ingredients for the filling, except for the molo wrapper.
Place a portion of the filling on one corner of a molo wrapper.
Roll up the wrapper to enclose the filling.
Pinch the two ends together to seal.
Repeat the process for all the filling and wrappers.
Set aside.
In a saucepan, heat oil and sauté garlic and onions.
Add chicken, ham, and shrimps.
Cook for a few minutes, then add the broth.
Bring to a boil, then drop in the stuffed molo wrappers.
Season to taste.
Cover and let it boil.
Serve hot, topped with spring onions and fried garlic.

Variations

Use ground chicken or beef instead of pork for the filling.
Add vegetables like cabbage, celery, or mushrooms to the filling for added flavor and nutrition.
Use store-bought wonton wrappers if molo wrappers are not available.

Cooking Tips & Tricks

Make sure to seal the molo wrappers properly to prevent the filling from leaking out during cooking.

- Use fresh and high-quality ingredients for the best flavor.

- Adjust the seasoning according to your taste preferences.

- Garnish with fresh herbs and fried garlic for added flavor and texture.

Serving Suggestions

Pancit Molo is best served hot, garnished with chopped spring onions and fried garlic. Serve it as a main dish or as a starter for a Filipino-themed meal.

Cooking Techniques

Properly sealing the molo wrappers is crucial to prevent the filling from leaking out during cooking.

- Boil the stuffed molo wrappers gently to prevent them from falling apart.

Ingredient Substitutions

Substitute ground chicken or beef for the ground pork.

- Use vegetable broth instead of chicken broth for a vegetarian version of Pancit Molo.

Make Ahead Tips

You can prepare the filling and assemble the molo wrappers ahead of time and store them in the refrigerator until ready to cook.

- Leftover Pancit Molo can be stored in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Pancit Molo in individual bowls, garnished with chopped spring onions and fried garlic. - You can also add a drizzle of chili oil or soy sauce for extra flavor.

Pairing Recommendations

Pancit Molo pairs well with a side of steamed rice or a fresh green salad.

- Serve it with a side of pickled vegetables or a spicy dipping sauce for added flavor.

Storage and Reheating Instructions

Store leftover Pancit Molo in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Pancit Molo contains approximately 250 calories.

Carbohydrates

Each serving of Pancit Molo contains approximately 25 grams of carbohydrates.

Fats

Each serving of Pancit Molo contains approximately 10 grams of fats.

Proteins

Each serving of Pancit Molo contains approximately 15 grams of proteins.

Vitamins and minerals

Pancit Molo is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Pancit Molo contains shrimp, wheat, and eggs.

Summary

Pancit Molo is a nutritious dish that is rich in proteins, vitamins, and minerals. It is a satisfying meal that can be enjoyed by the whole family.

Summary

Pancit Molo is a delicious and comforting Filipino dish that is perfect for any occasion. With a flavorful filling wrapped in a delicate molo wrapper and cooked in a savory chicken broth, this dish is sure to be a hit with your family and friends. Enjoy this hearty and satisfying soup as a main dish or as a starter for a Filipino feast.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Pancit Molo. It was a warm summer day, and I was visiting my friend Maria in her cozy kitchen. Maria was known for her delectable Filipino dishes, and I always looked forward to trying something new whenever I visited her.

As soon as I walked into her kitchen, I was greeted by the enticing aroma of garlic and onions sizzling in a hot pan. Maria smiled and beckoned me over to the stove, where she was preparing a large pot of soup. "This is Pancit Molo," she said, stirring the fragrant broth.

I watched in awe as Maria deftly folded delicate wonton wrappers filled with ground pork and shrimp into small dumplings. She explained that Pancit Molo was a traditional Filipino dish that originated from the town of Molo in the Philippines. It was named after the small dumplings that resembled the famous Chinese wontons.

Maria then added the dumplings to the simmering broth along with shredded chicken and vegetables. The soup was rich and flavorful, with hints of ginger and soy sauce. I couldn't wait to taste it.

As we sat down to enjoy our meal, Maria shared the story of how she learned to make Pancit Molo. She explained that the recipe had been passed down through generations in her family, and each cook had added their own twist to it. Maria had learned to make Pancit Molo from her grandmother, who was a master in the kitchen.

Listening to Maria's story inspired me to learn more about traditional Filipino dishes and the art of cooking. I asked her to teach me how to make Pancit Molo, and she gladly agreed.

Over the next few months, Maria patiently guided me through the process of making Pancit Molo. I learned how to make the delicate dumplings from scratch, mixing the ingredients and shaping them into tiny parcels of deliciousness. Maria taught me how to infuse the broth with the flavors of garlic, ginger, and soy sauce, creating a savory base for the dumplings to swim in.

As I gained confidence in the kitchen, I began to experiment with different variations of Pancit Molo. I added more vegetables and spices, tweaking the recipe to suit my own tastes. Maria encouraged me to be creative and make the recipe my own.

One day, I invited Maria over to my house to taste my version of Pancit Molo. She took a spoonful of the steaming soup and closed her eyes in delight. "This is delicious," she exclaimed. "You have truly mastered the art of making Pancit Molo."

I beamed with pride, knowing that I had learned from the best. Maria's guidance and patience had helped me become a skilled cook, capable of creating authentic Filipino dishes with love and care.

Now, whenever I make Pancit Molo for my family and friends, I remember the warm summer day when I discovered this recipe in Maria's kitchen. It is a dish that brings people together, nourishing both body and soul with its comforting flavors and rich history.

I am grateful for the gift of learning from Maria and for the joy of sharing my passion for cooking with others. The recipe for Pancit Molo will always hold a special place in my heart, reminding me of the power of tradition, friendship, and good food.