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!
Servings: 6 servings
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
- In a deep pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- 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.
- Raise heat to high and add boiling water.
- Add bay leaves, peppercorns, and salt.
- Bring to a boil. 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. 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.
- Continue to cook at barely a simmer, uncovered, for about 1 to 1 ½ hours or until liquid is reduced and concentrated. ASI
- Using a cheesecloth, strain stock to remove bones and aromatics.
For the Wontons
- In a bowl, combine ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper. Gently stir until well-distributed.
- Arrange the wrapper on a flat surface diagonally and place about a teaspoon of the filling in the center.
- Fold the lower half of the wrapper over the filling. Press the sides to remove air bubbles.
- 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.
- Repeat with the remaining filling and wrapper.
For Assembly
- In a deep pot, heat canola oil. Add onions and garlic and cook until softened.
- Add fish sauce and cook for about 30 seconds.
- Add broth and bring to a boil. Season with salt and pepper to taste.
- 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.
- Add chicken and cook for about 2 to 3 minutes or until heated through.
- 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.
- 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.