Pancit Molo Recipe – If you are craving a hearty soup dish, then you will want to try Pancit Molo. Pancit Molo, also known as Molo Soup, is a noodle soup dish from Iloilo’s district of Molo in the Philippines. Its origins can be traced back to Chinese immigrants who introduced Wonton Soup to the locals. Over time, the recipe evolved into a heartier version by incorporating shredded chicken and local seasonings, resulting in a delightful depth of flavor. What sets Pancit Molo apart from other dumpling soups is the final touch of toasted garlic.
The name “Pancit” often confuses people who expect it to be a dry noodle dish like Pancit Bihon and Canton. However, in Filipino cuisine, Pancit is a broad term encompassing various dishes that use noodles. In the case of Pancit Molo, the noodles are actually the Molo wrappers themselves. The soup is made by filling the wrappers with a savory mixture, and some of the wrappers are torn into pieces and added to the broth, providing additional body and acting as extenders.
To make the dish, you can try the following Pancit Molo Recipe:
Pancit Molo
Ingredients
Ingredients for the Dumplings:
- ½ pound ground pork beef, or chicken
- 1 medium yellow onion finely chopped
- 1 medium egg
- 1 tablespoon cornstarch
- 1 tablespoon oyster sauce
- ¼ teaspoon salt adjust as needed
- ¼ teaspoon white ground pepper adjust as needed
- 40 pieces molo wrappers
Ingeredients for the Broth:
- 2 tablespoons oil
- 2 cloves garlic minced
- 1 small yellow onion finely chopped
- ½ pound chicken breast boiled and shredded coarsely
- 6 cups chicken broth or pork broth
- 1 cup water room temperature
- Fish sauce or salt to taste
- Ground pepper to taste
- ¼ cup green onions chopped
Toppings:
- Chopped green onions or chives
- Toasted garlic
- Sesame oil optional
Instructions
- In a bowl, combine all the dumpling ingredients (except the molo wrappers) and mix them together until well blended.
- Now, take a molo wrapper and lay it flat diagonally. Place a teaspoonful of the filling in the center. Lightly wet both sides of the top triangle of the wrapper with water. Fold the bottom half over the filling, forming a triangle. Press the sides to fully enclose the filling and remove trapped air. Wet one side (right) of the triangle and place the other over it, pressing them together. Repeat this for the rest of the fillings. Set them aside.
- In a large pot, sauté the garlic and onion in oil over medium heat until they become aromatic. Add the shredded chicken and cook for a minute.
- Now, pour in the broth, cover the pot, and bring it to a rolling boil. Here’s a tip: use a ladle to stir the broth in a circular motion, creating a whirlpool, and then drop the dumplings in batches into the pot. This prevents them from sticking to the bottom.
- Season the broth with fish sauce or salt and pepper as needed. Add ¼ cup of chopped green onions. Let the broth simmer over medium-low heat until the dumplings float to the top. Then, add 1 cup of water to the pot and let it simmer for a second time before turning off the heat.
- Transfer it to serving bowls and top with more chopped green onion, roasted garlic, and, if you like, a few drops of sesame oil for that extra flavor.
Other Notes for a Pancit Molo Recipe
There are many ways to enjoy the dish and make it better. To enhance the Molo ball filling, you have the option of adding ground or chopped shrimp meat for an extra burst of flavor. When cooking the Molo balls in the broth, a handy technique is to stir the broth in a circular motion using a ladle, creating a whirlpool effect before dropping the Molo balls in. This prevents them from sinking and sticking to the bottom of the pot. Once the Molo balls are in, lower the heat to maintain a steady simmer. This step prevents the wrappers from becoming mushy and dissolving into the broth, ensuring a perfect texture for your delightful Molo Soup.
Aside from this, you can prepare the dumplings ahead of time and freeze them for later use. This way, you’ll have them ready whenever you crave Pancit Molo, making the cooking process faster and more convenient. If you end up with leftover Pancit Molo soup, simply let it cool down and then store it in a lidded bowl or container in the refrigerator. It will stay fresh for 3 to 4 days. When you’re ready to enjoy it again, reheating is a breeze; just use the microwave or heat it in a pot on the stovetop over medium heat.
If you want to enjoy even more noodle and soup dishes, check out our Lomi and Batchoy Recipes. You can also check out other filling noodle dishes like Chicken Sotanghon and Chicken Sopas. Aside from this, you can try a different type of noodle dish with Pancit Buko and Vegan Pancit. As for other recipes to try, check out our Chili Cheese Toast.
