Pancit Molo

2016 Recipe No. 46

When we went to the Philippines a couple years ago, there was one dish that Deanna especially fell in love with– pancit molo.

It’s a regional favorite where my family’s from, and it’s a pretty simple wonton soup in a pork or chicken broth with basic sauteed vegetables. And if you do it just right, it’s one amazing piece of Filipino comfort food.

I timed this particular item of my cooking challenge just right for the winter months. Not too shabby for my first time taking a stab at this dish and I know where to go from here for even better results.

Thing I Learned #1 – Pancit Molo originates from the region of Iloilo… in a neighborhood known, of course, as Molo.

The Process

Start by making a chicken stock. Sauté onions and garlic in oil within the saucepan that you’ll use. Then add the chicken, ham hock and a lot of water.

Add to the water anatto powder, salt, and pepper. Let it boil for 40 minutes.

40 minutes later, take the chicken out and separate the breast. Set that aside. Shred the rest of the meat to be returned to the soup, and discard the bone. Do the same with the ham hock.

Soft boil some eggs.

In a food processor, mix together the remaining chicken breast, salt, fish sauce, scallions, onion, and a carrot.

Take this filling and begin to place inside of wonton wrappers.

Add fish sauce to the soup, along with the wonton wrappers.

Cook for 15 more minutes, then divide the dumplings and eggs among the serving bowls.

Thing I Learned #2 – It’s really up to you regarding what you want to fill the wonton with. An industrious use of your chicken would be to use it three ways: ground up in the wonton, shredded with scraps free floating in the soup, and with its bones lending their flavors to the broth.


For the wontons:

1 package of wonton wrappers
1 carrot
Pieces of chicken breast
1/3 pound of shrimp
1/3 onion
Sliced scallions
1/2 teaspoon of salt
1/2 tablespoon of fish sauce

For the broth
1 1/2 pounds of chicken carcass, with some meat attached
2/3 onion
6 cloves of garlic
1 tablespoon of fish sauce
1 teaspoon of anatto powder
10 cups of water
1 teaspoon of peppercorn
Sliced scallions

For everything else
Ham hock
4 eggs
Minced garlic


  1. In a large saucepan, sautee 2/3 of an onion and 6 cloves garlic for about 5 minutes.
  2. Separate the chicken breast and set aside
  3. Put the remainder of the chicken in the saucepan and add water
  4. Add anatto powder, salt, pepper, and ham hock
  5. Cook for 40 minutes
  6. Remove chicken and ham hock
  7. Separate chicken breast and set aside
  8. Shred meat off bones. Discard the bones and return meat to the soup.
  9. Add fish sauce to soup.
  10. Cut carrot, remaining onion, and chicken breast into pieces.
  11. Add carrot, onion, chicken breast, fish sauce, shrimp, and salt to food processor.
  12. Run processor until even consistency is reached
  13. Soft boil eggs
  14. Wrap filling within wonton wrappers
  15. Add to soup
  16. Cook for 15 more minutes
  17. Divide dumplings among serving bowls, add scallions and boiled eggs to each
Thing I Learned #3 – Pancit is usually used to mean noodle, although in this case, the only noodle like things are the wonton wrappers. This is one of those Chinese influences on Filipino cuisine with mysterious origin.

Serving This Sucker

I like to have an egg in every dish, with a generous pile of shredded meat and scallions right about center.

In The Future

I can’t wait to have another go at this. Pancit molo is quite a hit here at home, thankfully.


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