Pancit Molo
Pancit Molo is a Filipino soup made with dumplings, shredded chicken, and richly-flavored broth. It's a filling and delicious soup perfect for chilly weather!
- Prep time
- 20 min
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 3 pounds bone-in chicken parts (wings, thighs, breast)
- 12 cups boiling water
- 1 teaspoon pepper corns
- 2 bay leaves
- 1 tablespoon salt
- 1 pound ground pork
- 1/2 cup green onions, finely chopped
- 1/2 cup water chestnuts, finely chopped
- 1 small carrot, peeled and shredded
- 3 cloves garlic, peeled and minced
- 1 teaspoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 30 pieces Molo or wonton wrappers
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 10 cups homemade broth
- salt and pepper to taste
- green onions, chopped
- fried garlic bits
Instructions
- 1
For the Homemade Broth
- 2
In a deep pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- 3
Add chicken and cook, occasionally stirring, for about 5 to 7 minutes or until color changes. Lower heat, cover, and cook for about 15 to 20 minutes or until the chicken releases its juices.
- 4
Raise heat to high and add boiling water.
- 5
Add bay leaves, peppercorns, and salt.
- 6
Bring to a boil. Skim scum that accumulates on top.
- 7
Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
- 8
With a slotted spoon, remove chicken pieces. Allow to cool to touch and remove meat from bones. Shred the meat and set aside. Break bones to expose marrow and return to pot.
- 9
Continue to cook at barely a simmer, uncovered, for about 1 to 1 1/2 hours or until liquid is reduced and concentrated. ASI
- 10
Using a cheesecloth, strain stock to remove bones and aromatics.
- 11
For the Wontons
- 12
In a bowl, combine ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper. Gently stir until well-distributed.
- 13
Arrange the wrapper on a flat surface diagonally and place about a teaspoon of the filling in the center.
- 14
Fold the lower half of the wrapper over the filling. Press the sides to remove air bubbles.
- 15
Roll up the filled part to completely enclose the filling and press the edges to seal. Bring the two corners together to form a bonnet-shaped dumpling and seal them with a dab of water.
- 16
Repeat with the remaining filling and wrapper.
- 17
For Assembly
- 18
In a deep pot, heat canola oil. Add onions and garlic and cook until softened.
- 19
Add fish sauce and cook for about 30 seconds.
- 20
Add broth and bring to a boil. Season with salt and pepper to taste.
- 21
Stir the broth to create a whirlpool and gently add the wontons in batches. Cook for about 3 to 5 minutes or until they float on the top.
- 22
Add chicken and cook for about 2 to 3 minutes or until heated through.
- 23
Label soup in serving bowls. Top with green onions and fried garlic bits. Serve hot.