Traditionally, pancit refers to “noodles” in Filipino cuisine, so I’m not entirely sure why this soup is called Pancit Molo since it doesn’t have any noodles. However, if you have any leftover wonton wrappers, slice those up into strips and throw them in the broth. Ta-da! Noodles!
Basically, if your Filipino grandmother made wonton soup, I imagine this is how it would taste. I used my dear friend Jamie’s method of making chicken stock extra chicken-y and delicious without spending an entire day doing it – simmer bone-in chicken with store-bought chicken stock, seasonings and additional water for a couple hours. I don’t make chicken stock often, so when I need to do it, I double the recipe. It’s always nice to have (semi) homemade chicken stock on hand for soups and sauces.
No time for stock option: skip the extraly delicious broth part and just use a couple boxes of stock and go from there.
Vegetarian option: use vegetable broth as a base, skip the fish sauce and replace the ground pork and shrimp in the dumpling with sauteed and chopped mushrooms.
These dumplings freeze VERY well. This recipe is enough to make about 50-60 total, so if you don’t plan on feeding 10 people at once, you’ll probably freeze the rest. Once you have them all folded, place in a single layer on a parchment-lined baking sheet and freeze until solid; it should only take a couple hours. Place in an airtight freezer bag and they’ll keep for a month. When you’re ready to enjoy, plop them in some boiling broth. Easy peasy leftover dinnertimes, especially if you doubled the stock recipe, then you already have it on hand!
Let’s start with the stock.
While the broth is simmering, you can start on the dumplings. It took me about 30 minutes to fold 55.
Now, put all this hard, tedious work together!
Pancit Molo (Filipino Dumpling Soup)
adapted from @giantpandaheart’s grandpa’s Miki recipe
makes ~50-60 dumplings (8-10 servings) in about 3 hours (2 hours inactive cooking time for the broth)
for the broth
1 quart organic chicken stock
2 bay leaves
1 medium or half a large onion, diced
3 cloves garlic, peeled
1 tsp salt
1 tsp whole black peppercorns
1lb chicken, bone in (I used leg quarters)
1 tbsp fish sauce (Patis), or more to taste
for the dumplings
1lb ground pork
1/2lb shrimp, shelled, deveined and minced
1/2 cup green onion, finely chopped
1 tsp sesame oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
1/4 tsp salt (or more to taste)
freshly ground pepper, to taste
~60 wonton wrappers
chopped green onions
for the broth
In a large stockpot, place chicken stock, bay leaves, diced onion, garlic, salt and whole peppercorns and bring to a boil. Add in chicken pieces and additional water (enough to cover the chicken, about 4 cups) and simmer over medium-low for 2 hours. Skim off any impurities that come to the surface. The broth should be rich in flavor, but not salty – the salt will come from the addition of fish sauce (patis) later.
Remove the chicken from the stock. Once cool enough to handle, remove skin and bones and shred chicken meat. Set aside.
for the dumplings
In a medium bowl, combine the ground pork, minced shrimp, green onion, sesame oil, white onion, garlic, egg, salt and pepper. Take the time to fry up a small patty of the mixture to check for seasoning – you can’t season once the filling is inside the wrapper. Do yourself a favor and try it out before you start filling the dumplings. Adjust seasonings as needed.
To fold the dumplings, place 1/2 tbsp of filling in the center of the wrapper. Wet the perimeter of the wrapper with your finger. Join opposite corners of the wrapper together to form a triangle. Carefully seal the edges together, making sure you’re pushing out any air bubbles around the filling. With the top of the triangle pointed away from you, fold the left and right sides over each other, using a little water to seal the edges. It should look like the dumpling is giving itself a nice, tight hug. Repeat.
In a medium or large pot, place shredded chicken and add 1 tbsp of fish sauce (patis) and saute over medium high heat for a couple of minutes. Add 7-8 cups of stock to the pot and bring to a boil. Add in dumplings, no more than about 15 at a time, and cook about 6-8 minutes. They’ll float to the top once they’re done. Cook in batches as needed.
Serve this as is, garnished with green onions and fried garlic, or serve over white rice for a more filling meal.
Prep Time: 45 minutes
Cook Time: 2 hours, 20 minutes