Wonton Soup (Pancit Molo) recipe, Filipino Recipes

The name of this soup is somewhat deceiving. Those familiar pancit konw that it normally falls under the category of Filipino noodles. However, pancit molo is the exception. Noodles are replaced by wontons in this light soup from the molo district of Iloilo, one of the four provinces composing the Visayan island of Panay. The wontons admittedly take some time to form, but this recipe will leave you with enough to freeze for a quick soup during the week. For a shortcut, form the meat balls out of the filling and cook them in the broth. Cut the wonton wrappers in the strips and add them to the super instant noodles.

Yield: serves four.
Makes 32 to 36 one times.


Wontons: 1/2 pound ground pork 2 teaspoons peeled and minced fresh ginger one green onion (scallion), finely chopped 1 tablespoon soy sauce. 1 teaspoon freshly ground black pepper one package (10 ounce) round wonton wrappers

one large egg, beaten

Broth. 4 cups chicken stock 1 1-inch piece fresh ginger, peeled 1 1– inch piece lemongrass 2 tablespoons fish sauce. Pinch of freshly ground black pepper one green onion (Italian), chopped

1/4 pound watercress, washed, with woody stems removed

Preparation Instructions:Form the wontons:Combine the ground pork, ginger, green onion (scallion), soy sauce, and black pepper in a bowl. Mix the ingredients thoroughly. Place a wonton wrapper on your work surface. Use a pastry brush to lightly moisten the edges of wrapper with beaten egg. Place a teaspoon of me filling in the center of the wrapper. Fold the top half of the wonton over the filling so that the edges meet to form a half moon. Press out any air bubbles around the filling in firmly seal the edges. Lightly moisten one corner of the half moon and fold it around the belly of failing to meet the other corner. The dumpling will look like a bishop’s hat. Press the corners together firmly in place upright on a baking sheet. Continue with remaining wontons.

Make the soup:combine the chicken stock, ginger, lemongrass, and fish sauce in a large pot. Simmer the broth over medium – low heat for 15 to 20 min.. Remove and discard the ginger and lemongrass. Add 12 to 15 wontons to the soup and simmer for 5 to 6 min. until wontons are completely cooked. Turn off the heat and stir in the chopped green onion (scallion) and watercress. Ladle the soup into bowls and serve hot.

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