Pancit Molo is a Filipino dumpling soup with shredded chicken in a richly flavored broth. A steaming bowl of this hearty and delicious soup will keep you comfy and warm on a rainy day.
What is Pancit Molo?
Pancit Molo or Molo Soup is a popular Ilonggo dish named after one of Iloilo's districts, Molo. This is home to a number of Chinese immigrants who introduced Wonton Soup to the locals. Made more hearty with the addition of shredded chicken plus a few local seasonings and garnishes that gives it depth of flavor. The sprinkling of toasted garlic added before it is served makes it notably different from other dumpling soups.
A pancit or a soup?
A lot of folks are confused about why this soup is called Pancit. It is a common misconception that Pancit dishes are dry or without broth like the popular Pancit Bihon and Canton. When in fact, Pancit is an umbrella term for Filipino dishes using noodles. So where are the noodles in this dish, might you ask? In this case, the Molo wrappers ARE the noodles. Some of the wrappers, usually the leftovers, are normally torn into pieces and added to the soup for extra body and, of course, as extenders.
Foxy Tips when making Pancit Molo
- You can add ground or chopped shrimp meat when making the Molo ball filling as well.
- Stir the broth in a circular motion using the ladle to create a whirlpool before dropping the Molo balls into the broth. This technique ensures that they do not sink and stick to the bottom of the pot.
- Turn the heat to low once the molo balls are added and just keep in at a steady simmer. This will ensure that the wrappers do not turn mushy and dissolve into the broth.
Make ahead and Storing Notes
You can make the
If you have leftover Pancit Molo soup, you can place it in a lidded bowl or container after it has cooled down. Refrigerate for up to 3 to 4 days. You can reheat it using a microwave or in a pot over your stovetop under medium heat.
Pancit Molo (Molo Soup)
- 2 tablespoon oil
- 2 cloves garlic minced
- 1 small yellow onion chopped finely
- ½ pound chicken breast boiled and shredded coarsely
- 6 cups chicken broth or pork broth
- 1 cup water room temperature
- fish sauce or salt to taste
- fround pepper to taste
- ¼ cup green onions chopped
- green onions or chives chopped
- toasted garlic
- sesame oil optional
- In a bowl, combine all the ingredients for the dumpling, except for the Molo wrappers. Mix using a spoon until well blended.
- Take a Molo wrapper and lay it flat diagonally. Place a teaspoonful of the filling and place it in the center. Lightly wet both sides of the top triangle of the wrapper with water. Fold the bottom half over the filling forming a triangle. Press the sides of the wrapper to fully enclose the filling and remove trapped air. Wet the top of one side (right) of the triangle and place the other over it and press them together. Do this to the rest of the fillings. Set aside.
- In a large pot, saute garlic and onion in oil over medium heat until aromatic. Add the shredded chicken and cook for a minute.
- Pour in the broth, cover the pot and bring broth to a rolling boil. Using a ladle, stir the broth in a circular motion t to create a whirlpool then drop the dumplings in batches into the pot. This will make sure that they will not stick to the bottom of the pot. Stir again in between batches if needed.
- Season with fish sauce or salt and pepper as needed. And add ¼ cup green onions. Let the broth simmer over medium-low heat and wait for the dumplings to float on top. Then add 1 cup of water to the pot and let the water simmer the second time before turning off the heat.
- Transfer to serving bowls and top with more chopped green onion, roasted garlic, and, if you like, some drops of sesame oil