It’s Pancit Molo (pronounced: pun-sit moh-loh), a.k.a. Filipino Wonton Soup!
We’ve been faced with cloudy skies and rain lately here in Maine. It has surprisingly been chilly as well. I guess it is Spring after all. This kind of weather puts me in the mood for a belly-warming, hearty soup, like this Pancit Molo.
My apo (means grandmother) used to make this soup for me growing up. I remember coming home from school starving, and I would walk over to the kitchen to find Pancit Molo simmering on the stove. Apo would then ask me if I was hungry (side fact: probably the question Filipinos ask the most) and I would respond with a quick nod, then find a bowl of soup in front of me. After devouring and emptying my bowl, I would then ask for more, and my apo would just smile and fill my bowl again with soup. It’s pure comfort food for me, especially during rainy, cold days.
Truth be told, apo didn’t have a recipe for her Pancit Molo. Like any other grandmother, she just knew how much of this and that to put in the dish and knew (somehow) when it was done cooking. I got the recipe for the wontons from my mom, which I must say are very easy to make. The folding of the wontons just takes practice! If you want to see it in action, here’s a great how-to video.
I cooked the wontons in a separate pot of boiling water because I wanted a clearer broth this time. Traditionally, with Pancit Molo, the wontons are cooked in the broth—resulting in a somewhat cloudy broth. No worries, both ways are equally delicious! I also added spinach to my soup for some greens. Bok choy or kale would be delicious too.
This simple and delicious Pancit Molo would win every time vs. your takeout wonton soup. Plus, it’s made with lovvvveeee – c’mon now.
- FOR WONTONS:
- 1 lb. ground pork
- ¼ lb. fresh shrimp, minced
- 2 cloves garlic, minced
- ⅓ cup green onions, sliced
- 1 egg
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon fresh black pepper
- 1 (16 oz.) package wonton wrappers
- FOR BROTH:
- 1 tablespoon vegetable oil
- 1 shallot, sliced thinly
- 5-6 white/end parts of scallions, cut into 3-inch pieces
- 8 cups homemade chicken stock (or use good-quality, store-bought chicken stock)
- 2 teaspoons fish sauce
- 1 tablespoon ponzu sauce (optional)
- A few handfuls of baby spinach
- Scallions, sliced thinly (for garnish)
- ). Start by preparing the wontons. In a large mixing bowl, combine all ingredients except for wonton wrappers. Use your clean hands to mix the ingredients together until they’re all evenly distributed.
- ). Fill a small bowl with a cup of lukewarm water. Lay a wonton wrapper on a clean work surface with one corner pointing towards you. Scoop a heaping teaspoon of the meat filling and place in the center of the wonton wrapper. Use your fingers to wet the edges of the wrapper with the water. Fold the bottom half of the wrapper over the filling, bringing the corners together and forming a triangle. Press corners to seal. Pull the left and right corners downward and have one corner overlap the other, then seal with more water. See link above in post for
videoon how to fold wontons. This recipe makes for at least 50 wontons. I used about half of the wontons for my soup, and I placed the other half in freezer bags to freeze for future use.
- ). Make the broth. Heat the vegetable oil in a large pot over medium-high heat. Add shallot and cook until it starts to soften. Add the white ends of the scallions and stir fast. Slowly add the chicken stock to the pot. Bring the broth to a boil, then simmer for 15 minutes. Season the broth with fish sauce and ponzu sauce to taste.
- ). Cook the wontons. Remove the scallions from the broth, add spinach, then turn up the heat and bring to a boil again. Carefully drop the wontons
inthe broth and cook for 5 minutes until they’re cooked through. This results in a somewhat cloudy broth. If you want a clearer broth, cook the wontons in a separate pot of boiling water, drain, then transfer to broth.
- ). To serve, ladle soup into bowls and garnish with sliced scallions.