Pancit Molo (Pancit molo)
Overview
Pancit molo is a Filipino wonton soup from Iloilo on the island of Panay. Wonton wrappers are filled with a mixture of minced pork, shrimp, onion and seasoning, folded and dropped into a clear chicken broth that has been cooked with shredded chicken and plenty of browned garlic. Some of the wrappers are torn and added loose, so they float in the soup like soft noodles, which is why it is called pancit. The soup is finished with spring onion and toasted garlic. It is a warming comfort dish, often made for rainy days, birthdays and family gatherings, and it is served with a squeeze of calamansi.
History
The soup is named after the district of Molo in Iloilo City, where Chinese traders settled during the Spanish colonial period. They brought wonton soup with them, and local cooks adapted it with Filipino flavours. Pancit molo became one of the most famous dishes of Iloilo and spread across the Philippines, where it is now a popular holiday soup.
Main ingredients
Pork wontons, chicken, shrimp, garlic, spring onion, chicken broth. The soup is built on chicken broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chicken soups · Pork soups · Fish and seafood soups · More soups from Philippines
Recipe
Method
- 1
Mix the pork, shrimp, onion, egg and seasoning, fill the wrappers and fold.
- 2
Fry half the garlic in oil, add the chicken and broth and bring to the boil.
- 310 min
Drop in the wontons and a few torn wrappers and simmer for 10 minutes.
- 4
Serve topped with spring onion and the remaining fried garlic.
- ✓
Serve. About 1h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
