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Pancit Molo or Filipino Wanton Soup

May 26

Pancit Molo has got to be the most requested soup dish in small gatherings at home. It’s been quite some time since I cooked Pancit Molo as it takes a lot of preparation as you will see below. But it is all worth it after you see the pleased expressions from your family members. Pancit Molo is best garnished with lots of toasted garlic. So here is the recipe for you to feast on.

Preparation is in three parts: the wrapper (if you want to make your own), the filling and the broth.

Let’s start with the wrapper

1 cup all purpose flour
2 egg yolks
1/4 teaspoon salt
Enough cold water to make a dough

1. Place flour and salt in a bowl. Make a well in the center.

2. Add eggs and water in the center of the flour.

3. Work it up to a paste and knead until smooth.

4. Roll thinly with cornstarch.

5. Cut to triangular shapes with 3 inches on two sides and shorter on one side.

Note: You can always buy ready-made wanton wrappers at the vegetable/cold storage section of the supermarket.

Next, the filling

1/4 kilo ground pork
1/4 kilo shrimps, chopped
1/2 cup finely chopped singkamas
3 tablespoons chopped green onions
4 dried Chinese mushrooms, soaked in water then chopped
2 tablespoons soy sauce
1 teaspoon oyster sauce
1 egg
3 dashes of sesame oil
salt and pepper.

1. Combine all ingredients of the filling.

2. Wrap into the wanton wrapper you have made.

3. Add a teaspoon of the filling mixture at one of the corners of the triangle shaped wrapper then close by rolling and joining the tips. Make sure to press the two free ends firmly together with water.

Lastly, let’s prepare the broth

1 head of garlic, crushed
1 medium sized onion, chopped
2 tablespoons oil
1/2 kilo shrimps, shelled
salt and pepper to taste
12 cups chicken broth (the broth to cook 1 breast of chicken)
1 breast of boiled chicken, flaked
6 tablespoons chopped green onions,

1. Saute garlic in cooking oil until brown. Set aside half of the toasted garlic for garnishing.

2. Then add onions.

3. Place shrimps and season with salt and pepper.

4. Pour in chicken broth and chicken flakes and bring to a boil.

5. Drop in the stuffed wanton wrappers and boil for 10 minutes.

6. Pour in soup bowls and sprinkled with green onions and toasted garlic.

Super delicious soup.

Serves 12

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  1. Genevie B. Cabang /

    Hmmm…..looks good! bet you it smells good in your kitchen…I can’t wait to cook it myself. I like to know at what region in the Philippines this dish is originated? I was told that people from different regions have varied taste in cooking, and ingredients;like there are different ways of cooking “pinakbet”. I wonder if you could someday include “suman latik” I don’t know if I spelled that right. Thank you for sharing your delicious soup.

  2. As the name suggests, it may have originated from Molo, a district of Iloilo. Another well known dish from that city is the La Paz batchoy.

  3. Would definitely try this as I noticed we don’t have soups that often.

    Paulas last blog post..My Dream Sofa

  4. Me too, I love Pancit Molo and Batchoy, thanks for sharing!

    Indeed, Iloilo is known for its good food, beautiful places and friendly people. Oh, well I miss Living in Iloilo

  5. jakris gutierrez /

    thanks for the recipe. just want to learn how to cook one of my wife’s favorite soup.

  6. “Drop in the stuffed wanton wrappers and boil for 10 minutes.”

    Hindi ba maghihiwalay yung wrapper sa filling?

  7. toni rose /

    Thanks so much for this recipe! I’m not much of a cook, but I followed the recipe and everything turned out great. I just bought the wrappers and couldn’t find the mushrooms for the filling, but it still worked out. I’ve googled other recipes for this dish, but I don’t think the filling would’ve tasted as good. Great post again!

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