Pancit Molo

Elite Recipes: Chef Tatung Revisits Pinoy Classics



Pancit Molo

Course Soup
Cuisine Filipino
Servings 10 people

Ingredients

Main:

  • 1 pack molo (or siomai/wonton) wrappers

Filling:

  • 300 grams course ground pork (20% fat)
  • 200 grams shrimps peeled, chopped
  • ½ teaspoon ground pepper
  • 2 cloves garlic minced
  • 2 tablespoons MAYA All-Purpose Flour
  • 1 teaspoon salt
  • 1 egg Mix all ingredients for the filling. Get one molo wrapper and put a little filling in the center. Fold the wrapper, to make the two ends meet to seal. Repeat procedure to wrap all the fillings. Set aside. Broth: 1 whole chicken 12 cups water 1 cup shrimp heads 1 stalk celery, chopped 1 carrot, chopped 1 onion, chopped fish sauce and white pepper, to taste 1. Boil chicken with other ingredients to over low fire for 1.5 hour. 2. Remove chicken skin and shred meat, set aside. 3. Strain out the rest of the ingredients and discard. 4. Season with fish sauce and white pepper. 5. Bring to a simmer and drop dumplings and shrimps and cook for 3 minutes. 6. Transfer into a bowl and garnish. Garnish: Poached shrimp, chopped spring onions, fried garlic, sesame oil egg

Broth:

  • 1 whole chicken
  • 12 cups water
  • 1 cup shrimp heads
  • 1 stalk celery chopped
  • 1 carrot, chopped
  • 1 onion chopped
  • fish sauce and white pepper, to taste

Instructions

Prep:

  1. Mix all ingredients for the filling. Get one molo wrapper and put a little filling in the center. Fold the wrapper, to make the two ends meet to seal. Repeat procedure to wrap all the fillings. Set aside.

Main

  1. Boil chicken with other ingredients to over low fire for 1.5 hour.
  2. Remove chicken skin and shred meat, set aside.
  3. Strain out the rest of the ingredients and discard.
  4. Season with fish sauce and white pepper.
  5. Bring to a simmer and drop dumplings and shrimps and cook for 3 minutes.
  6. Transfer into a bowl and garnish. Garnish: Poached shrimp, chopped spring onions, fried garlic, sesame oil

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