Pancit Molo – Comforting Dumpling Soup for Lunch

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What Is Pancit Molo?

Pancit molo is a comforting soup dish from Iloilo that features tender wonton dumplings filled with a savory pork-and-shrimp mixture, served in a light yet flavorful chicken broth. Unlike noodle-based pancit dishes such as Pancit Bihon Guisado, this version highlights delicate wrappers and a soothing broth that feels elegant but still very lutong-bahay. It’s a staple during family gatherings and a favorite when a warm, calming meal is needed.

Why Masarap?

The appeal of Pancit molo dish lies in its balance. The broth is clear but deeply malinamnam, enriched by slow-simmered chicken and a gentle touch of fish sauce. The dumplings are soft and silky, with a juicy, well-seasoned filling inside. Finished with toasted garlic and scallions, bawat spoonful feels light, aromatic, and satisfying—comfort food na hindi nakakaumay.

Best Enjoyed For

This Pancit molo soup is best enjoyed for lunch or dinner, especially when served hot. It’s ideal for those moments when something warm and filling is needed without feeling too heavy, similar to other Filipino soup favorites like Chicken Sopas.

Ingredients

Wonton Filling

• 1 1/2 lbs ground pork
• 15 pieces medium shrimp, peeled, deveined, and finely chopped
• 30–35 pieces wonton wrappers
• 1 medium yellow onion, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sesame oil
• 1 egg
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper

Soup

• 1/2 rotisserie chicken
• 48 oz chicken broth
• 3 cups water
• 2–3 tablespoons fish sauce
• 1/2 cup scallions, chopped
• 1/4 cup toasted garlic

How to Cook Pancit Molo

1. Finely chop the shrimp and place in a mixing bowl.
2. Add ground pork, onion, sesame oil, egg, salt, garlic powder, and black pepper. Mix until evenly combined.
3. Lay a wonton wrapper flat and place about 1 1/2 teaspoons of filling in the center.
4. Fold into a triangle, seal the edges, then fold the two corners inward. Set aside and repeat until all filling is used.
5. In a large pot, combine chicken broth and water, then bring to a boil.
6. Add the rotisserie chicken with bones, cover, and simmer over low heat for about 20 minutes.
7. Turn off the heat, remove the chicken, let cool, then shred the meat and discard the bones.
8. Bring the broth back to a boil and return the shredded chicken to the pot.
9. Gently add the wontons, cover, and cook for 5–10 minutes until fully cooked.
10. Season with fish sauce and stir in half of the scallions.
11. Serve hot, topped with toasted garlic and remaining scallions.

Serving Suggestions

This Pancit Molo soup is best enjoyed fresh and steaming hot, when the broth is at its most fragrant and the dumplings are perfectly tender. It works well as a light main dish for lunch or dinner, especially on rainy days or when craving something soothing. For a more filling meal, pair it with crispy sides like Lumpiang Shanghai, which adds a satisfying crunch that contrasts nicely with the soft dumplings and clear broth.

To enhance the flavor, serve with calamansi halves on the side for a hint of brightness, or add a pinch of ground pepper for gentle warmth. Some also enjoy extra toasted garlic or chopped spring onions on top for added aroma and texture, making each bowl more personalized and comforting.

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Storage Tips

• For best texture, avoid repeated reheating and serve only what will be eaten.
• Allow the soup to cool completely before storing.
• Transfer leftovers to an airtight container and keep refrigerated.
• Best consumed within 2–3 days to maintain freshness and flavor.
• When reheating, warm gently on the stove over low heat to prevent the dumplings from breaking apart.

Frequently Asked Questions

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