Pancit Molo Recipe
A Filipino pork dumpling soup features a rich bone broth, shredded chicken, and pork-filled dumplings encased in wonton wrappers.
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Instructions
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Combine chicken, pork bones, onions, salt, water, and fish sauce in a stockpot; bring to a boil, then reduce to a simmer, skimming foam.
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Simmer for 6 to 8 hours, then strain and reserve 3 to 4 quarts of broth.
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Cool chicken and bones separately, then shred the chicken meat from the bones.
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In a large bowl, mix ground pork, onion, garlic, egg, oyster sauce, fish sauce, sesame oil, and pepper.
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Test seasoning by cooking a 1 tablespoon patty in a small skillet until done; adjust seasoning as needed.
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Place 1 teaspoon of filling in the center of each wonton wrapper, then wet the edges.
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Fold wrapper into a triangle over the filling, sealing edges and removing air pockets.
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Bring the left and right corners together at the center, seal with water, and place on a parchment-lined sheet pan; repeat for all wontons.
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Bring the reserved broth to a boil in a large pot, adding shredded chicken.
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Add wontons and cook for 5 to 7 minutes until they float and wrappers are translucent.
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Serve wontons and chicken in bowls with broth, garnishing with toasted garlic and scallions; add fish sauce to taste.