Southern California weather is beginning to temper down and I couldn’t be happier! I love soups and I’ve been anticipating cooler days so I could indulge in piping-hot broths. This summer has been the longest and hottest I can remember, having the stove on for an extended period of time to tenderize meats for nilaga or sinigang was a true ordeal. But I despair no more! Chill is definitely in the air, soup season is finally here.
Said to have originated from the town of Molo in the province of Iloilo and influenced by the wonton soups brought in by the large community of Chinese settlers in the area, pancit molo is a soup dish made of meat-filled dumplings, shredded chicken and a robust broth. The piping-hot soup is ladled into serving bowls, and garnished with green onions and fried garlic bits for another layer of flavor.
For the dumplings, I used my tried and true meat filling recipe. (update: 10/22/2015) I spent the whole afternoon today watching a quick video–> here on how to make wontons. It takes a bit of practice but quite fun once you get the hang of it. If you are pressed for time and/or would rather not hassle with making the wontons from scratch, you can certainly use prepared dumplings available at most Asian supermarkets. But please, please! Use homemade broth! Guys, I can’t emphasize it enough: the glory of this soup dish relies on deep-flavored, well-tended stock. Make sure to use bone-in chicken parts (think wings, thighs, neck and breast bones) to ensure a full-bodied broth. A few pieces of roasted pork bones thrown in the pot will do wonders as well! Try this pancit molo tonight and keep warm, my friends!
- 1 tablespoon oil
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 10 cups homemade broth
- 1 tablespoon fish sauce
- 30 pieces wontons
- salt and pepper to taste
- green onions, ends trimmed and chopped
- fried garlic bits
- 1 tablespoon oil
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 3 pounds bone-in chicken parts (wings, thighs)
- 12 cups boiling water
- 1 teaspoon pepper corns
- 2 bay leaves
- 1 tablespoon salt
- 2 pounds 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 tablespoon soy sauce
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 package (30 pieces) Molo or wonton wrappers
- In a pot over medium heat, heat oil. Add onions and garlic and cook until aromatic. Add broth and bring to a simmer. Add fish sauce and cook for about 1 to 2 minutes. Season with salt and pepper to taste. Add wontons and cook for about 8 to 10 minutes or until cooked through. Add chicken and cook for about 2 to 3 minutes or until heated through.
- Divide wontons, shredded chicken and broth into serving bowls. Top with green onions and fried garlic bits. Serve hot.
- In a deep pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 15 to 20 minutes or until chicken releases its juices.
- Raise heat to high and add boiling water. Add bay leaves and peppercorns. Season with salt. Skim scum that accumulates on top. Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
- With a slotted spoon, remove chicken pieces from broth. Allow to cool to touch. Remove meat from bones and shred. Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.
- Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.
- In a bowl, combine ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper. Gently stir until well-distributed.
- Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a "cup" around mixture.
If you want the authentic ilonggo molo recipe, this is the answer! Thank you so much for sharing your molo recipe 😊 it’s quite a process but it’s worth it!😃👍🏼
Thank you so much! Yes, it’s definitely worth it.
Nice momo recipe! Yummy! Tried out at home..was wonderful! Keep sharing 🙂
This dish reminds me of my grandma. Being Ilonnga, this was surely her specialty. She always made us help out in preparing and cooking this hearty dish. And soon, we took over, and cooked for her.
I really miss her so. 🙂
Food enjoyed with our loved ones are definitely the best memories 🙂
Hi! After the (10 feet)flood and rain that Bagyong Lando brought here in Nueva Ecija and being stranded on our roof for two days (eating Ligo and tuyo) made me crave for hot food. As a fan of your blog, seeing this recipe on my email makes my stomach rumble in craving and hunger. I have to give this a try. Maybe some splash of sesame oil for more flavors? Thank you. Please continue posting more recipes, it is such a huge help. Salamat po! ?
Hello Rio
I am so sorry to hear your recent experience with the rain and flood. I can only imagine what it must have been. The Lord is good, I thank Him for watching over you and your loved ones.
Thank you for the prayers. I feel lucky that only some of our stuff were destroyed and none of my family members were harmed during the storm. I just felt sad for our neighbors who lost their homes, some animals and their livelihood. Thank you again!
Oh wow! I am so sorry, this is very devastating for everyone. To see or hear such loss 🙁