Molo Soup
Molo Soup, also known as Pancit Molo, hails from the Molo district of Iloilo City and turns wonton wrappers into delicate dumplings filled with seasoned ground pork and shrimp. The dumplings are simmered directly in a light, garlicky chicken broth until they float tender and plump, making for a soothing soup often served during special occasions or to warm up a rainy day. Top with fried garlic, spring onions, and a squeeze of calamansi for the full experience.
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Instructions
- In a bowl, mix ground pork, minced shrimp, minced garlic, minced onion, egg, soy sauce, salt, and pepper until well combined.
- Place a small spoonful of filling in the center of each wonton wrapper. Moisten the edges with water and fold into small dumplings, pressing to seal.
- In a pot, heat oil and sauté garlic and onion until fragrant. Pour in the chicken broth and bring to a boil.
- Add the shredded chicken and simmer for 5 minutes. Season with salt and pepper.
- Gently drop the dumplings into the simmering broth, a few at a time, and cook for 6-8 minutes until they float and the filling is cooked through.
- Ladle into bowls and top with fried garlic bits and chopped spring onions before serving.
Cook's Tip
Don't overcrowd the pot when adding the dumplings — dropping too many in at once cools the broth and causes the wrappers to turn gummy instead of silky, so simmer them in small batches for the cleanest texture.