Pancit Molo, a Filipino favorite from the Ilonggo kitchen

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There is nothing like a hot soup during chilly rainy weather. I like a soup that is a meal in itself. A Filipino favorite from the Ilonggo kitchen is the Pancit Molo which are meat dumplings wrapped in thin wanton wrappers, swimming in a rich chicken broth with shredded chicken and shrimp garnished with fried garlic and scallions. Chef Tatung , known as a culinary heritage advocate, shared this recipe at the The Maya Kitchen Culinary Elite Series which features the country’s top chefs and their culinary creations in cooking demonstrations open to housewives, culinary enthusiasts and the general public.

It is so gracious of Chef Tatung to share these Pinoy Classic recipes. I will be sharing more in the succeeding posts.

pancit molo _

Serves 10-12

1 pack molo (or siomai/wonton) wrappers

Filling:

300 grams course ground pork (20% fat)
200 grams shrimps, peeled, chopped
½ teaspoon ground pepper
2 cloves garlic minced
2 tablespoons MAYA All-Purpose Flour
1 teaspoon salt
1 egg

Broth:

1 whole chicken
12 cups water
1 cup shrimp heads
1 stalk celery, chopped
1 carrot, chopped
1 onion, chopped
fish sauce and white pepper, to taste

1. Boil chicken with other ingredients to over low fire for 1.5 hour.

2. Remove chicken skin and shred meat, set aside.

3. Strain out the rest of the ingredients and discard.

4. Season with fish sauce and white pepper.

5. Bring to a simmer and drop dumplings and shrimps and cook for 3 minutes.

6. Transfer into a bowl and garnish.

Garnish:

Poached shrimp, chopped spring onions, fried garlic, sesame oil

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