Pancit Molo (Filipino Pork and Shrimp Dumpling Soup)

Ingredients

• 1.2 kg Chicken, bone-in (half a whole chicken) (Washed thoroughly; for broth and shredding)
• 2 medium Carrots (1 for broth (cut into chunks), 1 grated for dumplings)
• 1 large Red onion (Peeled and quartered)
• 1 stalk Leeks (optional) (For broth, optional)
• 2 stalks Celery (For broth)
• 300 g Shrimp, peeled and deveined (Half for dumplings, half for garnish and broth infusion)
• 200 g Ground pork (For dumplings)
• 2 tbsp Oyster sauce (For dumpling seasoning)
• 1 large Egg (Use only the white for dumplings)
• 1 tsp White pepper (Divided for dumplings and soup)
• 1 tbsp Cornstarch (For dumpling binding)
• 5 stalks Spring onions (Chopped, divided for dumplings and garnish)
• 40 pieces Wonton wrappers (small, fresh) (For dumplings; use fresh to prevent tearing)
• 2 tbsp Fish sauce (Datu Puti or similar) (To taste, for seasoning soup)
• 1/4 cup Fried garlic (For garnish)

Instructions

1. Prepare the Broth

   In a large stockpot, add half a chicken, 1 carrot (cut into chunks), red onion (quartered), leeks (optional), and celery. Cover with about 3 liters of water. Bring to a boil, then reduce to a simmer. Skim off any scum that rises. Simmer for 35 minutes until chicken is cooked and broth is flavorful.

   Time: PT35M

2. Infuse Shrimp Flavor

   Add half of the shrimp (about 150g) to the simmering broth for 3 minutes to infuse flavor. Remove shrimp and set aside for garnish.

   Time: PT3M

3. Cool and Shred Chicken

   Remove chicken from broth and let cool for 10 minutes. Once cool, remove skin and shred meat into bite-sized pieces (about 2 cups). Set aside for later.

   Time: PT10M

4. Prepare Dumpling Filling

   In a mixing bowl, combine ground pork, remaining raw shrimp (chopped), 1 grated carrot, 2 tbsp oyster sauce, 1 egg white, 1 tbsp cornstarch, 1/2 tsp white pepper, and 3 chopped spring onions. Mix until sticky and well combined.

   Time: PT10M

5. Assemble Dumplings

   Place a wonton wrapper on your palm. Add 1 tsp filling in the center. Wet the edges with water, fold and seal tightly to prevent opening during cooking. Repeat for all wrappers.

   Time: PT20M

6. Prepare Garnishes

   Chop the reserved cooked shrimp into small pieces. Slice remaining spring onions. Set aside fried garlic.

   Time: PT5M

7. Strain and Reheat Broth

   Strain the broth to remove solids. Return clear broth to the pot and bring to a gentle simmer.

   Time: PT2M

8. Cook Dumplings in Broth

   Gently drop dumplings into simmering broth. Cook for 5-7 minutes until dumplings float and wrappers are translucent.

   Time: PT7M

9. Assemble and Season Soup

   Add shredded chicken and chopped shrimp to the soup. Season with fish sauce and white pepper to taste. Simmer for 3 minutes to heat through.

   Time: PT3M

10. Serve and Garnish

    Ladle soup and dumplings into bowls (about 6 dumplings per person). Top with spring onions and fried garlic. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

320

Protein

22g

Carbohydrates

28g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken, bone-in (half a whole chicken): Bone-in chicken thighs
• Instead of Carrots: Parsnip
• Instead of Red onion: Yellow onion
• Instead of Leeks (optional): More onion or celery
• Instead of Celery: Leeks
• Instead of Shrimp, peeled and deveined: Crab meat, Firm white fish
• Instead of Ground pork: Ground chicken, Ground turkey
• Instead of Oyster sauce: Soy sauce + sugar
• Instead of Egg: Aquafaba (for vegan)
• Instead of White pepper: Black pepper
• Instead of Cornstarch: Potato starch, All-purpose flour
• Instead of Spring onions: Chives
• Instead of Wonton wrappers (small, fresh): Homemade wrappers
• Instead of Fish sauce (Datu Puti or similar): Soy sauce, Salt
• Instead of Fried garlic: Homemade fried garlic

Equipment Needed

• Large stockpot
• Mixing bowls
• Knife and chopping board
• Slotted spoon
• Fine strainer or sieve (optional)
• Small spoon
• Serving bowls

Critical Steps — Do Not Skip

• Prepare the Broth
• Prepare Dumpling Filling
• Assemble Dumplings
• Cook Dumplings in Broth

Chef Tips from the Video

• Use fresh wonton wrappers for best results; old wrappers tear easily.
• Mix dumpling filling until sticky for best texture.
• For extra depth, roast chicken bones before making broth.
• Add a dash of sesame oil to the soup for aroma.

Troubleshooting

Storage

Refrigerator: Store soup and dumplings separately in airtight containers for up to 3 days.

Freezer: Uncooked dumplings can be frozen on a tray, then transferred to a bag for up to 1 month. Broth can be frozen for up to 2 months.

Room temperature: Not recommended due to risk of spoilage.

Make-Ahead Tips

• Dumplings can be assembled and frozen before cooking.
• Broth can be made a day in advance and stored in the fridge.