Pancit Molo (Iloilo Dumpling Soup)

Name: Pancit Molo (Iloilo Dumpling Soup)
Total time: 1 h 15 min
Yield: 6
Cuisine: Ilonggo (Iloilo)
Ingredients: 300 g Ground pork; 150 g Shrimp, peeled and finely chopped; 50 g Water chestnuts or jicama, finely diced; 5 Spring onions, finely sliced; 1 Egg; 1 tbsp Soy sauce; 1 tsp Sesame oil; 1 tsp Salt; ½ tsp White pepper; 40 Wonton (molo) wrappers; 500 g Chicken thighs, bone-in; 2 L Water; 1 Onion, quartered; 8 Garlic cloves, sliced; 2 tbsp Fish sauce; 3 tbsp Neutral oil

The soup of the Molo district of Iloilo — pork and shrimp dumplings in wonton wrappers, dropped into a clear chicken broth with shredded chicken, and finished with fried garlic and spring onion. A 'pancit' with no noodles: the wrappers are the noodle.

Quelle

Rezept von Visayan home kitchens · 🏺 Traditionell · The central islands — Cebu, Iloilo, Bohol — where the fish is eaten raw in vinegar the morning it lands and the soups run clearer and lighter than Manila's.

Iloilo · the noodle-less pancit — An ownerless regional dish, so no cook is credited. The cited article confirms pancit molo as a pork dumpling soup in wonton wrappers from the Molo district of Iloilo City, with shredded chicken and shrimp, garnished with green onions and fried garlic, in which the wrappers stand in for noodles. The filling mix, the folding, the strained broth, timings and quantities are this book's own.

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Zubereitung

Simmer the chicken with the onion in the water 35 minutes. Lift out the chicken, shred the meat, and strain the broth back into the pot.
Meanwhile mix the pork, shrimp, water chestnuts, 3 of the spring onions, egg, soy, sesame oil, salt and pepper into a filling.
Put a teaspoon of filling in the centre of each wrapper, wet the edges, fold into a triangle and press the two long corners together to make a molo — like a small tortellini.
💡 A teaspoon, no more. Overstuffed molo burst in the broth and turn the soup cloudy with loose meat.
Fry the garlic slices slowly in the oil until golden. Lift half out for the topping; leave the rest and the oil in the broth.
Bring the broth to a simmer with the fish sauce and shredded chicken. Drop in the dumplings and cook 5–6 minutes until they float and the wrappers turn translucent.
Serve piping hot, with the crisp garlic and remaining spring onions on top.

💡 Tipps

Ilonggo cooks add a few loose wrappers, cut into strips, to the broth as well — the 'pancit' part, and the reason the soup thickens slightly as it sits.
The dumplings freeze raw on a tray, then in a bag, and go straight from frozen into the broth — add 2 minutes.