Pancit Molo Recipe

Pancit Molo also known as Molo Soup is the Filipino version of dumpling or wonton soup. Pancit Molo originated from Molo district in Iloilo City which happen to be my hometown. There are few versions on how to make Pancit Molo and this is one of the simpler one. Simple but very delicious and comforting.

The steps below should guide you on how to make this simple and delicious Pancit Molo soup. Watch the video below to visually guide you every step of the way.

Pancit Molo balls or the dumplings used is composed of ground pork, shrimps and basic ingredients. The Molo soup is made of chicken breast and shrimp simmered on chicken broth and seasoned with basic spices. The main foundation of this Pancit Molo soup recipe is a good stock. FYI, in Iloilo City, we call the dumplings Molo balls.

Pancit Molo is a traditional Ilonggo dish that resembles the Chinese wonton soup with a slightly different flavor, but if you ask me, Pancit Molo has more flavor and maybe even better.

A specialty of Iloilo City, this soup does not have any noodles, but the dumplings or Molo balls and the broth make it an incredible snack or a meal itself.

The molo balls or the dumplings ingredients creates 60-75 dumplings, but the broth only requires 12 dumplings which is good for 3 to 4 servings. The rest can be frozen for future use. Feel free to add ham to the broth and vegetables like bok choy or pechay.

This simple Pancit Molo recipe is worth a try. Make it now and share with family and friends. Make a bunch of the dumplings and save it for later use. Save this recipe or Pin It and share! The comforting flavors of pork, shrimp and chicken mix together to a create a delicious soup dish.

Check related recipes below. Click on the name link below the picture to see complete recipe.

Molo Balls (Dumplings) Ingredients

1 lb ground pork
1/2 lb shrimp, peeled and chopped
5 cloves of garlic, minced
1 medium onion, chopped
2 large egg
1 tbsp sesame oil
1/2 tsp ground black pepper
1 tsp salt or to taste
1/2 cup chopped green onion
60-75 pieces wonton wrapper
1 egg white

Molo Balls (Dumplings) Instructions

In a bowl, combine all above ingredients (not including the wrapper and the egg white). Cover bowl and refrigerate for at least an hour.
When ready, place 1/3 teaspoon of meat mixture to the wonton wrapper. Brush sides with egg white, roll, and press sides. Brush sides with egg white again, fold and press to seal. (see video for demo)
Repeat instruction #2 until all pork mixture is completely consumed and wrappers all used.

Molo Broth Ingredients

1 1/2 chicken boneless breast (you will only need a cup so save some for later use)
5 cups of water
1 bay leaf
2 tbsp canola or olive oil
5 cloves of garlic, minced
1 medium onion, chopped
1/2 lb shrimp, peeled and deveined
1 knorr chicken cube
1/2 tsp ground pepper
1 cup chicken broth or stock
salt to taste
1 tsp sesame oil
2 tbsp chopped green onions

Molo Broth Instructions

In a deep pot, add water, chicken breast and bay leaf. Boil for about 20-25 minutes. Remove chicken from the broth, allow to cool, and shred. Set aside.
In a deep pot, heat and add oil. Fry garlic until light brown and crisp. Remove and set aside for later use.
Using the same pot and oil, saute onions until limp. Add 1 cup shredded chicken breast and stir. Add knorr chicken cube and ground pepper. Stir to combine.
Pour-in chicken broth or stock and the remaining broth from boiling the chicken. Add more water if needed. Cover pot and simmer over medium heat for about 15 minutes. Taste to see if salt is needed.
Drop 12-15 Molo balls one by one. Simmer until the balls float to the top. Add sesame oil and stir. Add green onions and do a quick stir. Turn off the heat and transfer in a serving bowl. Sprinkle with fried garlic and serve hot. Enjoy!