Molo soup
An adaptation of Chinese wonton soup, molo soup (also known as pancit Molo) hails from the Molo district of Iloilo City in Central Philippines, home to Chinese migrants before Spanish colonization.
Servings 4 people
Ingredients
Dumplings
- 250 grams chicken thigh fillets, skin on (8.8 oz) minced
- 200 grams shrimps (7 oz) peeled, deveined and minced
- 1 clove garlic peeled and minced
- 1 shallot peeled and minced
- ΒΌ teaspoon ground black pepper
- 1 teaspoon salt
- 24 small wonton wrappers
Soup
- 6 to 8 cups chicken broth
- 3 shallots peeled and thinly sliced
- 4 cloves garlic peeled and crushed
- fish sauce to taste
- ground black pepper to taste
To garnish
- thinly sliced scallions
- fried shallots
Instructions
Make the dumplings
- Mix together all the ingredients (except the wonton wrappers) for the dumplings.
- Place half a teaspoonful of filling at the center of a wrapper, gather the edges together and press the edges to seal.
- Repeat until all the wrappers have been filled.
Cook the dumplings
- In a pot, boil the chicken broth, sliced shallots and crushed garlic. Season with fish sauce, as needed, and stir in the pepper. Allow to boil gently for five minutes.
- Drop in the dumplings one by one.
- If there is leftover filling, break up any large clumps and drop into the broth as well.
- When the broth comes to a boil, set the heat to low, cover the pot and cook the dumplings for six to seven minutes.
- Taste the broth, adjust the seasonings then stir in the scallions.
- Ladle your Molo soup into bowls, sprinkle in more scallions and top with fried shallots.
