Focused recipe
Pancit Molo
A Filipino soup with pork and shrimp wontons in a rich chicken broth, topped with toasted garlic and scallions.
Filipino Updated 5/12/2016
Ingredients
Measured from the catalog payload.
- 1 1/2 lbs pork ground
- 15 pieces shrimp shell removed and deveined
- 30 to 35 pieces wonton wrapper
- 1 piece yellow onion minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sesame oil
- 1 piece egg
- 1 teaspoon salt
- 1/8 teaspoon black pepper ground
- 1/2 piece rotisserie chicken
- 48 oz chicken broth
- 3 cups water
- 1/2 cup scallion chopped
- 1/4 cup garlic toasted
- 2 to 3 tablespoons fish sauce
Instructions
11 cooking steps
- Start preparing the wontons by chopping the shrimp into small pieces and placing them in a mixing bowl.
- Add ground pork, onion, sesame oil, egg, salt, garlic powder, and pepper. Mix well.
- Lay a piece of wonton wrapper flat on a plate. Scoop 1 1/2 teaspoons of the mixture and place it in the center of the wrapper. Fold the wonton wrapper to form a triangle. Press the sides to seal the meat mixture inside. Fold both sides of the triangle wrapper inward. Set aside. Repeat until the pork mixture is completely used.
- Make the soup by combining water and chicken broth in a soup pot. Bring to a boil.
- Add the rotisserie chicken (with bones). Cover and boil over low heat for 20 minutes. Turn the heat off temporarily.
- Remove the chicken and let it cool down. Separate the meat from the bones. Shred the meat.
- Turn the heat back on and wait until the liquid reboils. Add the shredded chicken meat.
- Add the wontons to the soup pot. Cover and cook for 5 to 10 minutes over low to medium heat.
- Add the fish sauce and half of the chopped scallions. Stir.
- Transfer to a serving bowl. Top with toasted garlic and additional scallions.
- Serve hot. Share and enjoy!
Catalog details
Useful for browsing and sync.
Filipino, Chicken No tags Public recipe Revision 1