Pancit Molo (or is it Molo soup?)

Pancit Molo (or is it Molo soup?)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 to 8
Author Connie Veneracion


For the wonton filling

  • 250 to 300 grams ground pork plus 50 g. of chopped fresh shrimps OR 350 g. to 400 g. of ground pork only
  • 2 cloves garlic grated
  • 1 teaspoon grated ginger
  • 1/2 carrot grated
  • 2 tablespoons finely sliced scallions
  • 1 tablespoon patis (fish sauce)
  • ground pepper

To complete the dish

  • 50 pieces wonton wrapper (available in supermarkets and Oriental food stores)
  • 1 tablespoon cooking oil
  • 1 teaspoon minced garlic
  • 1/2 cup thinly sliced onions
  • 8 to 10 cups bone broth preferably homemade
  • patis (fish sauce) to taste
  • freshly ground pepper to taste
  • 1/2 cup malunggay leaves optional


  • In a bowl, mix together all the ingredients for the filling, (except the wonton wrappers, of course). Fill the wrappers with the meat mixture (see guide).
  • Heat the cooking oil in a large, thick-bottomed pot. Saute the garlic and onions just until fragrant. Pour in the broth and bring to a simmer.
  • Drop the prepared dumplings one by one. Simmer for about 10 to 12 minutes.
  • During the last few minutes of simmering, taste the broth and add more patis and pepper, as needed. Add the malunggay leaves, if using (if using onion leaves, add them just before serving).
  • Pancit Molo (or is it Molo soup?)
  • Serve the molo soup as soon as it’s done.