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Pancit Molo, Pinoy Wonton Soup Style

For Molo balls:
Dimsum wrapper (thinner than wonton)
2 lbs ground pork
6 garlic cloves, minced
1 medium onion, chopped
chives, chopped
2 pieces eggs
1 teaspoon sesame oil
salt & pepper to taste
Mix all above ingredients (set wrapper aside) and chill for an hour before wrapping. On each wrapper scoop a teaspoon of the mixture in the middle of the wrapper. Fold like a triangle, fold ends using your thumb. Seal ends with cornstarch. Spread molo balls in a big platter and sprinkle with flour. Refrigerate for few hours.
For soup:
Chicken breast , chinese sausage, chives, garlic, onions, salt & pepper to taste.

Cooking direction:
1. Slice chinese sausage thin and set aside.
2. Boil chicken till cook. Let it cool then shred. Set aside the chicken and also the broth.
3. Saute garlic and onion. Add chinese sausage and chicken breast. Bring to boil. Adjust the heat to medium.
4. Add salt and pepper. Bring to boil again.
5. Now you could add the molo balls. Once the balls start floating from the broth that tells you its done/cooked.
6. Sprinkle sliced/chopped chives and serve.
******You could also add shrimp on both the molo balls and the soup if desired. For the recipe with shrimp search blog. Key word is pancit molo******
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