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Pancit Molo

Pancit Molo is a Filipino soup made with dumplings, shredded chicken, and richly-flavored broth. It's a filling and delicious soup perfect for chilly weather!

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 6 servings
Course: Soup
Cuisine: Filipino

Ingredients

For the Homemade Broth
  • 1 tablespoon canola oil
  • 1 onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 3 pounds bone-in chicken parts (wings, thighs, breast)
  • 12 cups boiling water
  • 1 teaspoon pepper corns
  • 2 bay leaves
  • 1 tablespoon salt
For the Wontons
  • 1 pound ground pork
  • ½ cup green onions, finely chopped
  • ½ cup water chestnuts, finely chopped
  • 1 small carrot, peeled and shredded
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 30 pieces Molo or wonton wrappers
For Assembly
  • 1 tablespoon canola oil
  • 1 onion, peeled and sliced thinly
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon fish sauce
  • 10 cups homemade broth
  • salt and pepper to taste
  • green onions, chopped
  • Fried garlic bits

Instructions

For the Homemade Broth
    Cup of Yum
  1. In a deep pot over medium heat, heat oil. Add onions and garlic and cook until softened.
  2. Add chicken and cook, occasionally stirring, for about 5 to 7 minutes or until color changes. Lower heat, cover, and cook for about 15 to 20 minutes or until the chicken releases its juices.
  3. Raise heat to high and add boiling water.
  4. Add bay leaves, peppercorns, and salt.
  5. Bring to a boil. Skim scum that accumulates on top.
  6. Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
  7. With a slotted spoon, remove chicken pieces. Allow to cool to touch and remove meat from bones. Shred the meat and set aside. Break bones to expose marrow and return to pot.
  8. Continue to cook at barely a simmer, uncovered, for about 1 to 1 ½ hours or until liquid is reduced and concentrated. ASI
  9. Using a cheesecloth, strain stock to remove bones and aromatics.
For the Wontons
  1. In a bowl, combine ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper. Gently stir until well-distributed.
  2. Arrange the wrapper on a flat surface diagonally and place about a teaspoon of the filling in the center.
  3. Fold the lower half of the wrapper over the filling. Press the sides to remove air bubbles.
  4. Roll up the filled part to completely enclose the filling and press the edges to seal. Bring the two corners together to form a bonnet-shaped dumpling and seal them with a dab of water.
  5. Repeat with the remaining filling and wrapper.
For Assembly
  1. In a deep pot, heat canola oil. Add onions and garlic and cook until softened.
  2. Add fish sauce and cook for about 30 seconds.
  3. Add broth and bring to a boil. Season with salt and pepper to taste.
  4. Stir the broth to create a whirlpool and gently add the wontons in batches. Cook for about 3 to 5 minutes or until they float on the top.
  5. Add chicken and cook for about 2 to 3 minutes or until heated through.
  6. Label soup in serving bowls. Top with green onions and fried garlic bits. Serve hot.

Notes

  • Cover the assembled wontons with a damp kitchen towel to keep them from drying out.
  • Cover the assembled wontons with a damp kitchen towel to keep them from drying out.
  • To remove the extra grease, make the broth a day before. Refrigerate overnight and skim off any hardened fat. Use in the recipe as directed.