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Recipe: Pancit Molo

Posted by on August 8, 2012

Our hearts and prayers go out to the multitude of Filipinos who were ravaged by one of the worst floods in the history of our nation.  Our family is thankful to the Almighty because we were spared from another calamity, but we feel for those who have lost their loved ones, their homes and belongings.

To call it a nightmare would be an understatement.

* * *

Since we couldn’t go out of the house for 2 days, all I could do was cook for my family. Bea provided me with a lot of assistance in the kitchen since she had no classes. One of the dishes that Bea and I made was pancit molo, a hearty soup dish akin to the Chinese wonton soup.  Molo is a town in the province of Iloilo, where this dish is said to have originated, hence the name. There are many variations of this comforting dish but this one is my very own recipe.

my homecooked pancit molo

You will need —

  • 1/4 kg ground pork
  • 6 to 8 pieces medium shrimp, minced
  • 2 small pieces chicken thigh or breast (whichever you like — I always prefer the thigh part)
  • 1 small onion, chopped
  • 1 bunch spring onions, chopped
  • molo wrappers
  • 1/2 tsp iodized salt
  • 1/4 tsp ground black pepper
  • 1 tsp oyster sauce
  • 1 small egg
  • 2 chicken broth cubes
  • 6 cups of water

Procedure —

  • In a large pot, combine the 2 pieces of chicken, half of the chopped onion and 6 cups of water. Cover the pot and bring to a boil then simmer for 20 to 30 minutes.
  • While the chicken stock is simmering, place the following in a separate bowl: ground pork, minced shrimp, the rest of the chopped onion, salt, pepper, oyster sauce and small egg. Mix very well.
  • Scoop a small portion of the pork mixture and place it on a molo wrapper. Secure the dumpling by pinching the four corners of the wrapper. Do this with the rest of the pork mixture (makes about 24 dumplings). Set aside.
  • Remove the chicken thighs from the broth and flake the chicken. Put the chicken meat back in the soup. Add the chicken broth cubes. Stir.
  • Drop all the dumplings in the soup. Add more water as needed. Cook for another 10 to 15 minutes.
  • Sprinkle with spring onions. Serve piping hot.
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5 Responses to Recipe: Pancit Molo

  1. aimee

    Another recipe from you Joy that I should try to do soon…along with the polvoron 🙂
    Thanks for sharing…

    • Joy

      thank you for always reading my blog, aimee! it was my first time to cook pancit molo, but we always order it in restaurants. my husband said that my version was even better than via mare’s. wow! that made all my effort so worth it. 🙂

  2. mayums

    yum! i think i would add some fried garlic bits (not burned!) to add flavor. 🙂

    • Joy

      i totally forgot that, maan! 🙂 next time i want to try adding chinese chorizo to the broth, too. 🙂

  3. u8mypinkcookies

    yummm 🙂 i’d love it with some noodles too.

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