Pancit Molo (Molo Soup)
User Reviews
5
Pancit Molo (Molo Soup)
Description
Pancit Molo consists of ground pork seasoned with onion, egg, oyster sauce, cornstarch, salt, and white pepper wrapped in thin molo wrappers to form dumplings. These dumplings are cooked in a broth made by sautéing garlic and onion, then adding shredded chicken and chicken broth.
The dumplings are added to a rolling broth to keep them from sticking and cook until tender. The broth is enhanced by the chicken, giving it a savory depth, while the garnishes of chopped green onions, toasted garlic, and optional sesame oil add aroma and a gentle richness.
This soup serves well as a light complete meal or starter, appreciated for the combination of tender dumplings and flavorful broth. The broth’s seasoning can be adjusted with fish sauce or salt and pepper to taste.
Ingredients
DUMPLING
- ½ pound ground pork or 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 ground white pepper adjust as needed
- 40 pieces molo wrappers
BROTH
- 2 tablespoon neutral cooking oil generic cooking oil
- 2 cloves garlic minced
- 1 small yellow onion chopped finely
- ½ pound chicken breast boiled and shredded coarsely
- 6 cups chicken broth or pork broth
- 1 cup water room temperature
- fish sauce to taste, or salt
- ground black pepper to taste
- ¼ cup green onions chopped
TOPPINGS
- green onions chopped, or chives
- garlic toasted
- sesame oil optional
Instructions
- In a bowl, combine all the ingredients for the dumpling, except for the Molo wrappers. Mix using a spoon until well blended.
- Take a Molo wrapper and lay it flat diagonally. Place a teaspoonful of the filling and place it 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 of the wrapper to fully enclose the filling and remove trapped air. Wet the top of one side (right) of the triangle and place the other over it and press them together. Do this to the rest of the fillings. Set aside.
- In a large pot, saute garlic and onion in oil over medium heat until aromatic. Add the shredded chicken and cook for a minute.
- Pour in the broth, cover the pot and bring broth to a rolling boil. Using a ladle, stir the broth in a circular motion t to create a whirlpool then drop the dumplings in batches into the pot. This will make sure that they will not stick to the bottom of the pot. Stir again in between batches if needed.
- Season with fish sauce or salt and pepper as needed. And add ¼ cup green onions. Let the broth simmer over medium-low heat and wait for the dumplings to float on top. Then add 1 cup of water to the pot and let the water simmer the second time before turning off the heat.
- Transfer to serving bowls and top with more chopped green onion, roasted garlic, and, if you like, some drops of sesame oil
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 906mg | 38% |
| Potassium | 393mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 16mg | 18% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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