Pancit Molo

Pancit Molo

Dumplings:

• 1 pound of ground pork
• 1 pound of shrimp, minced
• 1 cup of turnips, finely chopped
• 1 carrot, finely chopped
• 2 teaspoons of salt
• 1 tablespoon of freshly ground black pepper
• 2 eggs
• wonton wrappers

Broth:

• 1 breast chicken, boiled and shredded
• 2 pounds of chicken bones
• ¹⁄₂ pound of shrimp, scaled and finely chop
• 3 slices of ham
• cooking oil
• ¹⁄₂ gallon of chicken broth
• salt to taste
• black peppercorns, crushed
• spring onions, finely chopped
• fish sauce
• 4 tablespoons of garlic, minced
• 2 onion, finely chopped
• garlic, finely chopped and fried for garnish

 

Cooking Instructions:

Dumplings:

1. Combine all the the dumpling ingredients in a mixing bowl.
2. Mix the ingredients thoroughly.
3. Put a teaspoon of the mixture in each dumpling wrapper and seal the dumpling.
4. Set the prepared dumplings aside.

Soup:

1. Bring the chicken bones and chicken breast to boil in a pot of water.
2. Once the chicken breast is cooked through remove it from the broth to cool.
3. Continue to boil the chicken bones.
4. When the chicken breast has cooled, shred the breast meat.
5. When the chicken bones have fished rendering stock, remove the bones and reserve the stock.
6. In the same pot that was previously used saute the garlic and onions then add the shredded chicken meat and fish sauce.
7. Simmer for a few minutes then add the ham, ground black peppercorns, and shrimp.
8. Simmer this mixture for a couple minutes.
9. Add the chicken stock and dumplings to the pot.
10. Bring to a boil then reduce to a simmer.
11. Simmer for 15 minute or until the pork is well done.
12. Add salt to taste and MSG (optional).
13. Serve the pancit molo while it is hot, sprinkled with spring onions and fried garlic.

source :  Filipino chow

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Pancit Molo (Filipino Dumpling Soup)

 

Pancit Molo (Filipino Dumpling Soup)

for the broth
1 quart organic chicken stock
2 bay leaves
1 medium or half a large onion, diced
3 cloves garlic, peeled
1 tsp salt
1 tsp whole black peppercorns
1lb chicken, bone in (I used leg quarters)
water
1 tbsp fish sauce (Patis), or more to taste

for the dumplings
1lb ground pork
1/2lb shrimp, shelled, deveined and minced
1/2 cup green onion, finely chopped
1 tsp sesame oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 egg
1/4 tsp salt (or more to taste)
freshly ground pepper, to taste

~60 wonton wrappers

to garnishchopped green onions
fried garlic

Cooking Instructions:

for the broth

In a large stockpot, place chicken stock, bay leaves, diced onion, garlic, salt and whole peppercorns and bring to a boil. Add in chicken pieces and additional water (enough to cover the chicken, about 4 cups) and simmer over medium-low for 2 hours. Skim off any impurities that come to the surface. The broth should be rich in flavor, but not salty – the salt will come from the addition of fish sauce (patis) later.

Remove the chicken from the stock. Once cool enough to handle, remove skin and bones and shred chicken meat. Set aside.

for the dumplings

In a medium bowl, combine the ground pork, minced shrimp, green onion, sesame oil, white onion, garlic, egg, salt and pepper.  Take the time to fry up a small patty of the mixture to check for seasoning – you can’t season once the filling is inside the wrapper. Do yourself a favor and try it out before you start filling the dumplings. Adjust seasonings as needed.

To fold the dumplings, place 1/2 tbsp of filling in the center of the wrapper. Wet the perimeter of the wrapper with your finger. Join opposite corners of the wrapper together to form a triangle. Carefully seal the edges together, making sure you’re pushing out any air bubbles around the filling. With the top of the triangle pointed away from you, fold the left and right sides over each other, using a little water to seal the edges. It should look like the dumpling is giving itself a nice, tight hug. Repeat.

assembly

In a medium or large pot, place shredded chicken and add 1 tbsp of fish sauce (patis) and saute over medium high heat for a couple of minutes. Add 7-8 cups of stock to the pot and bring to a boil. Add in dumplings, no more than about 15 at a time, and cook about 6-8 minutes. They’ll float to the top once they’re done. Cook in batches as needed.

Serve this as is, garnished with green onions and fried garlic, or serve over white rice for a more filling meal.

source : from my impossibly tiny kitchen

Pancit Molo

Pancit Molo

1/2 g chicken

1/2 g shrimp

400 g of ground lean pork
1 onion, finely chopped
1 carrot, grated
1/8 c. of finely chopped onion leaves
1/4 tsp. of finely grated ginger
1/2 tsp. of soy sauce
1 tsp. of salt
1/2 tsp. of pepper
1 egg, beaten
6-8 c. of meat or chicken broth
1 tbsp. of cooking oil
1 tbsp. of minced garlic

1 onion, sliced
chopped onion leaves for garnishing
salt and pepper to taste
50-60 pcs. of wonton (siomai) wrapper (sizes vary)

Cooking Instructions:

1.  Sauté garlic, onions, shredded chicken or pork and shrimp in cooking oil

2. Put water until it becomes broth and the shrimp, pork and chicken are already cooked

3. Let it boil for 20-30 minutes under moderate fire

4. Mix the ingredients well

5. Put seasoning and salt (to taste)

6. Put the wrapped Pancit Molo balls and cover the casserole and let it simmer for 10

to 15minutes until the Pancit Molo balls are tender and cooked

7. Put black pepper and onion leaves for garnish

Pancit Molo (Wonton Soup)

Pancit Molo (Wonton Soup)

Ingredients (Wonton)

250g ground pork
250g shrimps, chopped
1 tsp sesame oil
1 pc large egg
1 tbsp cornstarch
1 package Wonton Wrappers
25g chives, chopped
freshly ground black pepper
salt

Ingredients (Molo Soup)

1 chicken breast, boiled and flaked
6 cups chicken broth
1 bunch spring onions, chopped
4 cloves garlic, minced
1 small onion, finely chopped
fish sauce
pepper
fried garlic
Leftover Wonton Wrappers
Sesame oil

Method (Wonton)

1. In a bowl combine all the ingredients except for the molo wrapper.
2. Put some filling on the middle of the molo wrapper then fold and pinch and close the sides to seal. 
3. Set aside.

Method (Molo Soup)

1. In a pot heat oil then sauté garlic and onions.
2. Add chicken then stir fry for a bit.
3. Pour in the broth, and then bring to a boil.
4. Once boiling add the prepared wontons.
5. Simmer for 3 minutes then add the leftover wonton wrappers then simmer for additional 2 minutes.
6. Season with fish sauce and freshly ground black pepper
7. Top with spring onions, fried garlic and drizzle with sesame oil

source :  ang sarap