Molo Soup
An adaptation of Chinese wonton soup, molo soup hails from the Molo district of Iloilo City, home to Chinese migrants before Spanish colonization.The traditional filling for Molo soup is ground pork and minced shrimps. In this recipe, chicken is substituted for the pork. Why? I have a daughter who doesn't eat mammals.
Servings: 4 people
Ingredients
Dumplings
- 250 grams chicken thigh fillets - (skin on) minced
- 200 grams shrimps - peeled, deveined and minced
- 1 clove garlic - peeled and minced
- 1 shallot - peeled and minced
- ¼ teaspoon ground black pepper
- 1 teaspoon salt
- 24 small wonton wrappers
Soup
- 6 to 8 cups chicken broth
- 3 shallots - peeled and thinly sliced
- 4 cloves garlic - peeled and crushed
- patis (fish sauce) - to taste
- ground black pepper - to taste
To garnish
Instructions
Make the dumplings
- Mix together all the ingredients (except the wonton wrappers) for the dumplings.
- Place half a teaspoonful of filling at the center of a wrapper, gather the edges together and press the edges to seal.
- Repeat until all the wrappers have been filled.
Cook the dumplings
- In a pot, boil the chicken broth, sliced shallots and crushed garlic. Season with patis, as needed, and stir in the pepper. Allow to boil gently for five minutes.
- Drop in the dumplings one by one.
- If there is leftover filling, break up any large clumps and drop into the broth as well.
- When the broth comes to a boil, set the heat to low, cover the pot and cook the dumplings for six to seven minutes (see notes after the recipe).
- Taste the broth, adjust the seasonings then stir in the scallions.
- Ladle your Molo soup into bowls, sprinkle in more scallions and top with fried shallots.
Cook’s Notes
Why is Molo soup also known as pancit Molo? I read somewhere, I don’t anymore remember where, that because the dumpling (wonton) wrappers are made with basic noodle ingredients (i.e., flour, salt and water), the presence of the wrappers in the soup somehow qualifies it as a noodle soup.
Minced chicken and shrimp filling takes a shorter time to cook than filling with pork. Do not overcook the dumplings to the point that the wrappers split and the fillings fall out.
Updated from a recipe originally published in May 10, 2012
Updated from a recipe originally published in May 10, 2012 Do you like seriously Asian food?Check out Devour.Asia!
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