Pancit Molo: Ilonggo Pork and Shrimp Dumpling Soup from Iloilo
Pancit molo is a clear chicken soup with pork and shrimp wontons, named after the district of Molo in Iloilo City. The dumplings are tender, the broth is light and savory, and it is served hot for Christmas and family gatherings.
About Pancit Molo
Despite the name, pancit molo has no noodles in the usual sense: the pancit is the wonton wrapper. The soup comes from Molo, an old district of Iloilo City with a strong Chinese-Filipino community, and it is closely tied to the Ilonggo table, especially at Christmas and New Year.
The filling is ground pork and shrimp, and the broth is a clear chicken stock with garlic and shredded chicken. Because the wontons are folded by hand, families often do it together a day ahead. Pancit molo is one of the dishes that Iloilo cooks include next to La Paz Batchoy when they present Ilonggo cooking.
Ingredient notes
- Ground pork and shrimp: the filling; the shrimp gives sweetness.
- Wonton wrappers: thin square wrappers, sold fresh or frozen.
- Chicken stock: the soup base. Home-made stock from a whole chicken gives the best taste.
- Chicken breast: boiled and shredded into the soup.
- Fried garlic and green onion: the finishing touches.
Tips for the best Pancit Molo
- Do not overfill. A teaspoon is enough; too much filling makes the wontons burst.
- Seal with water. Wet the edge of the wrapper so the dumpling stays closed.
- Cook wontons in the broth. They absorb the flavor. Add them when the broth is simmering, not boiling hard.
- Season the broth last. Taste after the wontons cook.
What to serve with Pancit Molo
Ladle into bowls with wontons, chicken and green onion, and top with fried garlic. A squeeze of calamansi is welcome. Serve with Valenciana and other Ilonggo specialties.
Variations and substitutions
- Pancit molo with shredded pork: boil a piece of pork and shred it into the soup.
- With vegetables: add napa cabbage or bok choy.
- Fried wontons: fry some of the wontons separately and serve as a snack.
- With broth from pork bones: simmer pork bones with the chicken for a richer stock.
Storing and reheating
Keep the broth and the wontons separate in the refrigerator for up to 2 days. Freeze uncooked wontons on a tray, then bag them for up to 2 months, and cook from frozen.
Frequently asked questions
Is pancit molo the same as wonton soup?
They are close relatives. The Ilonggo version is simpler, with a clear chicken broth and pork-and-shrimp dumplings.
Why are my wontons falling apart?
They were overfilled or not sealed. Seal them with water.
Where does the name come from?
From Molo, a district in Iloilo City.
More Filipino recipes you might like
La Paz Batchoy, Chicken Sopas and Goto.
