Teresa's Recipes
Pancit Molo: Filipino Dumpling Soup
Pancit Molo, a treasured gem from the Philippines, is a soothing, soul-warming soup brimming with delicate dumplings made of ground pork and shrimp. This classic Filipino comfort food takes a delightful journey through textures, from the soft and succulent dumplings to the vibrant, aromatic garnish. The soup's history traces back to the Molo district of Iloilo City, where Chinese influence left a mark on the local cuisine. The wonton-like dumplings pay homage to this cultural blend.
Ingredients
- 1 lb Ground Pork
- 1/2 lb, peeled, deveined and finely chopped Shrimp
- 2 cloves, minced Garlic
- 1, finely chopped Onion
- 1 tablespoon, minced Ginger
- To taste Salt
- To taste Pepper
- 50 pieces Wonton wrappers
- 8 cups Chicken broth
- 2 tablespoons Fish sauce
- 1/2 cup, finely chopped Green onions
- 1/2 cup, finely chopped Cilantro
- To serve Lime wedges
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 10g
- Carbs: 40g
- Protein: 25g
- Sodium: 1200mg
- Sugar: 3g
Instructions
- In a large bowl, combine the ground pork, shrimp, garlic, onion, ginger, salt, and pepper. Mix until well combined.
- Lay out the wonton wrappers on a clean surface. Place a teaspoon of the pork and shrimp mixture in the center of each wrapper. Fold each wrapper into a triangle, pressing the edges to seal firmly.
- In a large pot, bring the chicken broth to a simmer over medium heat. Stir in the fish sauce, and season with salt and pepper.
- Carefully drop the dumplings into the simmering broth. Let them cook for about 10 minutes, or until they float to the surface, indicating they are cooked through.
- Ladle the hot soup and dumplings into bowls. Garnish generously with chopped green onions and cilantro. Serve piping hot, with lime wedges on the side for guests to squeeze into their soup at their discretion.
Tips
- For a vegetarian version, substitute the ground pork and shrimp with finely chopped mushrooms and tofu.
- The dumplings can be made in advance and frozen for later use. Simply lay them out on a baking sheet and freeze until solid before transferring to a zip-top bag.