Pancit molo is a well known Filipino dish that resembles the Chinese dish called wanton soup. And this dish looks more of a soup than a pancit (stir fried noodles with meat and vegetables) and makes you wonder why it is called pancit molo.
Pancit Molo: A Warm Hug in a Bowl
I remember the first time I had a bowl of Pancit Molo, and it wasn’t in a fancy restaurant or at a grand fiesta. It was at my Lola Celia’s house in Iloilo, where the air smelled of simmering broth and toasted garlic. She would always say that a proper bowl of this hearty dumpling soup could cure a bad day, and I believed her. Even now, every spoonful takes me back to that small kitchen filled with laughter, the clinking of ladles, and the comforting sound of broth bubbling away on the stove.
Why Is It Called Pancit Molo?
If you’re expecting noodles in Pancit Molo, you might be surprised. Unlike traditional pancit dishes, which are usually stir-fried with vegetables and meat, this dish is more of a soup. The name comes from Molo, a district in Iloilo City known for its rich culinary heritage. Strongly influenced by Chinese immigrants who settled in the area, this dish is essentially a Filipino take on wonton soup. The dumplings, or molo wrappers, are filled with a savory mixture of pork and shrimp, swimming in a flavorful broth that soothes the soul.
The Secret to a Flavorful Broth
Lola always said that the key to a perfect Pancit Molo lies in the broth. She never rushed this part—good things take time, after all. She would start with a whole chicken, letting it simmer with garlic, onions, and a bay leaf until the meat became tender and the broth rich with flavor. The secret? Keeping the flame low and slow. This method extracts all the natural goodness from the bones, resulting in a deeply comforting soup that no instant broth cube could ever replicate.
Once the chicken was cooked, she would carefully shred the meat, adding it back to the soup for extra texture. The bay leaf was always discarded—“we need its flavor, not its company,” she would joke, fishing it out with her ladle.
Crafting the Perfect Molo Dumplings
The dumplings are the heart of Pancit Molo, and getting them right takes a bit of practice. My cousin, Kuya Andoy, would help fold the wrappers when we were kids. He used to challenge me to see who could wrap them the fastest, but Lola always reminded us that technique was more important than speed.
The filling is a simple yet flavorful mixture of ground pork, shrimp, and seasonings. The key is to mix it well until it becomes almost sticky—this helps the filling hold together better inside the wrapper. When folding, pressing out any air pockets prevents them from bursting open in the broth. Dropping them into the hot soup at just the right moment ensures they cook perfectly, absorbing all the savory goodness.
Bringing Everything Together
Before serving, Lola always sautéed garlic and onions in a separate pan before adding them to the soup. This little extra step may seem small, but it deepens the overall flavor. The fragrance of golden garlic and sweet onions blending into the broth is an aroma that instantly brings comfort.
Seasoning is also key. A dash of patis (fish sauce) enhances the umami, while chopped green onions add a fresh contrast to the richness. The final touch? A side of biscocho, the crisp, buttery toasted bread that provides the perfect crunch against the silky dumplings and warm broth.
A Dish Rooted in Tradition
Pancit Molo is more than just a dish—it’s a connection to history, to family, to home. It speaks of Iloilo’s Chinese-Filipino heritage, a blending of flavors and cultures that make Filipino cuisine so special. Every family has their own version, passed down through generations, each pot of broth holding a story of its own.
Whenever I make this dish, I think of Lola’s warm hands folding the dumplings, of Kuya Andoy’s playful challenges, of Sunday afternoons filled with the simple joy of a good meal shared with loved ones. And in that moment, no matter where I am, I am home.
How to Cook Pancit Molo
Ingredients
For soup stock:
- 1 whole large chicken preferably native
- 1 pc large onion quartered
- 1 pcs bay leaf
- 1 teaspoon black peppercorns
- Salt
For Molo filling:
- 1/2 kilo ground pork
- 1/2 kilo shrimp peeled and minced
- 1 head garlic minced
- 1 pc large onion minced
- 2 stalks green onion minced
- salt
- pepper
- soy sauce
- 2 eggs
- 100 pieces Molo wrappers
- 1/2 head garlic minced
- 1 large onion minced
- green onion chopped
- patis
Instructions
How to cook Pancit Molo:
- In a large pot, put together soup stock ingredients with water.
- Simmer till chicken is tender. Remove from broth, debone and shred the chicken. Discard bay leaf.
- In a bowl, combine molo filling ingredients except wrappers.
- Mix very well and wrap in the molo wrappers. Drop in the boiling soup stock.
- In a pan, saute garlic, onion and shredded chicken.
- Add to molo soup. Season with patis and garnish with chopped green onion.
- Serve with biscocho (or toasted bread).
Notes
Cooking Tips:
Perfecting the Broth for Maximum Flavor
A rich and flavorful broth is the soul of pancit molo, so take your time simmering the chicken with aromatics like garlic, onions, and bay leaves. Low and slow cooking allows the natural flavors to develop fully, resulting in a deeper, more comforting soup. Skim off excess fat and impurities for a clearer broth without sacrificing taste.Ensuring Dumplings Stay Intact
To prevent dumplings from bursting, avoid overfilling the wrappers and press out air pockets when sealing them. A slightly sticky filling helps bind the ingredients together, reducing the chances of them falling apart while cooking. Drop dumplings gently into the broth and avoid excessive stirring to keep them from breaking.Enhancing Flavor with the Right Seasoning
Sautéing garlic and onions separately before adding them to the soup enhances the depth of flavor. A splash of patis (fish sauce) provides umami, while a pinch of pepper balances the richness of the broth. Garnishing with chopped green onions and serving with biscocho or toasted bread creates a satisfying contrast in texture.
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wat r da ngredients nd procedures 4 chicken soup??????,…