Pancit Molo (Filipino Pork and Shrimp Dumpling Soup)
Pancit Molo (Filipino Pork and Shrimp Dumpling Soup) is a intermediate Filipino recipe that serves 10. 320 calories per serving.
Prep: 1 hr 10 min | Cook: 45 min | Total: 2 hrs 10 min
Cost: $25.40 total, $2.54 per serving
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
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
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
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
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
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
Prepare Garnishes
Chop the reserved cooked shrimp into small pieces. Slice remaining spring onions. Set aside fried garlic.
Time: PT5M
Strain and Reheat Broth
Strain the broth to remove solids. Return clear broth to the pot and bring to a gentle simmer.
Time: PT2M
Cook Dumplings in Broth
Gently drop dumplings into simmering broth. Cook for 5-7 minutes until dumplings float and wrappers are translucent.
Time: PT7M
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
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
Dietary info: Contains meat, Contains shellfish, Contains gluten, Not suitable for vegetarians or vegans, low-calorie
Allergens: Egg, Shellfish, Wheat (gluten), Soy (from oyster sauce)
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
Dumplings burst open in broth.
Ensure edges are well sealed and use fresh wrappers. Do not overfill.
Soup is cloudy.
Skim scum regularly and simmer gently, not at a rolling boil.
Dumplings stick together.
Stir gently after adding to broth and avoid overcrowding.
Soup lacks flavor.
Season with more fish sauce or simmer broth longer with aromatics.
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.
Last updated: August 21, 2026
