Pancit Molo
Ilonggo dumpling soup with pork, prawns and fragrant chicken broth.
Ingredients
Measure and prepare everything before you begin cooking.
- 300 g pork mince
- 150 g raw prawns, peeled and finely chopped
- 2 spring onions, finely sliced
- 3 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 egg
- 1 tbsp cornflour
- 30 square wonton wrappers
- 2 litres chicken stock
- 400 g boneless chicken thighs
- 1 onion, halved
- Fish sauce and black pepper, to taste
- Fried garlic and extra spring onions, to serve
Instructions
- 1
Mix the pork, prawns, half the spring onions, garlic, soy sauce, sesame oil, egg, cornflour and a generous grind of pepper until slightly sticky.
- 2
Place a heaped teaspoon of filling in the centre of each wrapper. Moisten the edges, fold into a triangle and bring the two corners together. Keep covered with a damp clean towel.
- 3
Bring the chicken stock, chicken thighs and onion to a gentle simmer. Cook for 15–18 minutes until the chicken reaches 75°C, then remove, shred and return it to the broth. Discard the onion.
- 4
Taste the broth and season with fish sauce and pepper. Keep it at a gentle simmer rather than a rolling boil so the wrappers do not break.
- 5
Add the dumplings in batches if necessary and cook for 5–7 minutes, until the wrappers are tender and the filling reaches 75°C.
- 6
Ladle into warm bowls and finish with fried garlic and the remaining spring onions. Serve immediately.
About Pancit Molo
Pancit Molo is an Ilonggo dumpling soup named for Molo in Iloilo City. Despite pancit in the name, its heart is a delicate filled wrapper in clear chicken broth—warming food for rainy days and family gatherings.
Ingredient swaps wherever you cook
- Square wonton wrappers from an Asian supermarket work well.
- Use all pork if prawns are unavailable or unsuitable, increasing the pork to 450 g.
- Good-quality low-salt chicken stock lets you control the fish sauce at the end.
How to know it is ready
- Mix the filling until tacky so it holds together.
- Keep unused wrappers covered to stop them drying and cracking.
- Dumpling centres should reach 75°C and the wrappers should be tender.
Common mistakes and fixes
- Burst dumplings: use only a teaspoon of filling and press out trapped air before sealing.
- Cloudy broth: maintain a gentle simmer rather than a rolling boil.
- Dry wrappers: work in small batches under a damp clean towel.
Family and regional variations
- Add finely chopped water chestnuts for crunch.
- Use shredded roast chicken to shorten the broth preparation.
- Cut spare wrappers into strips and simmer them in the broth, a common practical touch.
Storage and reheating
Refrigerate soup and uncooked dumplings separately for up to 24 hours, or freeze shaped dumplings on a tray before bagging. Cook frozen dumplings without thawing and allow extra time. Refrigerate cooked soup for up to 3 days.
What to serve with it
Serve piping hot with fried garlic, spring onion and black pepper. Calamansi or lemon may be offered at the table.
Pancit Molo FAQs
Why is it called pancit if it is a dumpling soup?
The thin flour wrappers connect it to the broader Filipino pancit tradition, though the dish is served as soup.
Can I freeze the dumplings?
Yes. Freeze them spaced apart, then transfer to a sealed bag and cook from frozen.
How do I stop wrappers opening?
Use little filling, moisten the edges lightly and press firmly while removing air pockets.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
