Pancit Molo (Filipino Pork and Shrimp Dumpling Soup)

Name: Pancit Molo (Filipino Pork and Shrimp Dumpling Soup)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 -6 Servings
Ingredients: 1 pound ground pork; 1/2 pound peeled and deveined raw shrimp; 1 teaspoon cornstarch; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 inch piece ginger; 1 small carrot; 70-100 wonton wrappers; 1 tablespoon vegetable oil; 1 small onion; 4-6 cloves garlic; 6 cups chicken stock; 2 tablespoons fish sauce; 1/2 teaspoon ground black pepper; 24 pork and shrimp dumplings; 2 green onions

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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 -6 Servings
Course
Soup
Cuisine
Filipino

Pancit Molo (Filipino Pork and Shrimp Dumpling Soup)

Iris Warren

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A recipe for Pancit Molo (Filipino Pork and Shrimp Dumpling Soup) from The Adobo Road Cookbook.

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Ingredients

Servings

Dumplings:

1 pound ground pork
1/2 pound peeled and deveined raw shrimp minced
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon ground black pepper
1 inch piece ginger peeled and minced
1 small carrot finely chopped (optional)
70-100 wonton wrappers

Soup:

1 tablespoon vegetable oil
1 small onion thinly sliced or chopped
4-6 cloves garlic minced
6 cups chicken stock
2 tablespoons fish sauce
1/2 teaspoon ground black pepper
24 pork and shrimp dumplings
2 green onions thinly sliced

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Instructions

In a medium bowl, combine pork, minced shrimp, cornstarch, salt, pepper, ginger, and carrot.
Place wonton wrappers on work surface and cover with a damp cloth. Fill a small bowl with water. Line a baking sheet with parchment. Put 1 wonton wrapper on the work surface with an edge pointed towards you.
Add 1 teaspoon of filling right below the center of the wrapper. Tuck the corner nearest you over the filling to cover it. Tightly roll up into the bottom is even with the side corners, creating a triangle. Dip your finger in the water and wet the left and right corners. Fold each corner over the filling. Place on prepared baking sheet and cover with a moist towel. Repeat until you run out of wrappers or filling.
In a large pot, drizzle oil over medium high heat. Cook the onions until beginning to soften and become translucent, 3-5 minutes. Stir in garlic and cook until just beginning to turn golden.
Add in the chicken broth. Scrape the bottom of the pot to remove any browned pieces created from the onions and garlic. Season with fish sauce and black pepper, then increase the heat to high.
Once boiling, carefully add 24 of the dumplings to the pot, cover, and reduce heat to medium. Simmer until the filling has cooked through, 10-15 minutes. Season with more fish sauce and black pepper if desired. Top with green onions and serve immediately.