Entree: Philippines – Visayas – Pancit Molo (Visayan pork-and-shrimp filled wonton soup served in a savory chicken broth)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 12 min

Total 37 min

Ingredients

- 8 oz (225 g) ground pork
- 8 oz (225 g) raw shrimp, peeled, deveined and finely chopped
- 1 large egg white (to bind)
- 1 tbsp (15 ml) fish sauce
- 1/4 tsp (0.5 g) ground black pepper
- 40 molo (wonton) wrappers (about 10 oz / 285 g)
- 2 tbsp (30 ml) vegetable oil
- 1 small white onion, finely chopped (approx. 4 oz / 115 g)
- 3 cloves garlic, minced
- 6 cups (1.44 L) chicken broth
- 2 tbsp (30 ml) fish sauce (for broth)
- 2 cups (150 g) shredded napa cabbage or Chinese cabbage
- 3 green onions, thinly sliced
- Fried garlic and extra sliced green onions for garnish
- Salt and additional pepper to taste

Instructions

1. Make the filling: In a bowl combine the ground pork, chopped shrimp, egg white, 1 tablespoon fish sauce, and 1/4 teaspoon ground black pepper. Mix until just combined and refrigerate while preparing other components.
2. Prepare wrappers: Place a heaping teaspoon of filling in the center of each molo wrapper. Moisten edges with water and fold into small purses or traditional wonton shapes, sealing tightly. Repeat until filling is used.
3. In a large pot, heat the oil over medium heat. Sauté the chopped onion until softened, about 4–5 minutes, then add the minced garlic and cook 30 seconds.
4. Add the chicken broth and 2 tablespoons fish sauce, bring to a gentle boil, then reduce to a simmer.
5. Gently drop molo dumplings into the simmering broth in batches; cook until they float and are cooked through, about 4–6 minutes per batch.
6. When the last batch is nearly done, add the shredded napa cabbage and simmer 1–2 minutes until just wilted. Stir in sliced green onions and adjust seasoning with salt and pepper.
7. Ladle soup into bowls, garnish with fried garlic and extra sliced green onions, and serve hot.