Pancit Molo

pancit-moloHow to make Pancit Molo:

Pancit Molo Recipeis an adaptation of wonton soup, is a specialty of the town of Molo in Iloilo a well-know district in the province.

Unlike other pancit, pancit molo is not dry but soupy and it does not make use of long, thin noodles but instead wonton wrappers made from rice flour. Leftover wonton wrappers can also be cut into strips and drop into the hot broth.



1 cup ground pork

1/cup shrimps, shelled and chopped

1/2 cup finely chopped onion

2 egg yolks

1/4 cup finely sliced scallions

2 teaspoons finely minced garlic

1/2 cup finely minced water chestnuts

1 teaspoon salt

1/4 teaspoon pepper

WRAPPER: (can also be bought ready-made)

2 cups all-purpose flour

3 egg yolks

1/4 teaspoon salt

1/4 cup water


one 3-pound chicken

15 cups water

2 tablespoons finely minced garlic

1 cup finely chopped onion

2 tablespoons vegetable or corn oil

1 cup shrimps, shelled and deveined

patis or salt and freshly ground pepper

1/2 cup finely chopped scallions


Filling: Combine all ingredients and blend well. Set aside.

Wrapper: Sift flour and salt altogether. Add the volks and knead with fingers. Gradually add water and continue kneading until dough is elastic and smooth. Roll out on a floured board until paperthin. Cut into triangles, with sides of each triangle measuring about 3 inches. Scoop 1 teaspoon filling onto each wrapper and fold two corners in. Fold and press third corner to seal like a pouch. (When using ready-made wrappers, fold two corners opposite each other and then the two others to seal like a pouch.)

Broth: Boild chicken in water till tender. Remove meat from bones, cut into serving pieces and set aside chicken and broth.

Saute’ garlic and onion in oil. Garlic is done when light brown and onion when transparent. Add the chicken, broth, sauteed mixture and shrimps. Season with patis or salt and pepper to taste. Bring to a boil. Drop the wrapped stuffing into the broth and cook for 10 minutes. Garnish with scallions.

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