Pancit Molo (Filipino Pork and Shrimp Dumpling Soup)

Pancit molo is a Filipino pork and shrimp dumpling soup from Iloilo. It's made with wonton-style dumplings cooked in a light, clear broth. The filling stays juicy, and the wrappers soften in the soup, almost like noodles. It's filling without feeling heavy, and it's something you can make for regular meals or family gatherings.

What is Pancit Molo?

Pancit Molo is a Filipino dumpling soup from Iloilo City. It's made with pork and shrimp-filled wontons cooked in a clear broth.

Even though it's called "pancit," there are no noodles. The dumplings are the main part of the dish.

It is often described as Filipino-style wonton soup. It uses similar wrappers and filling, but recipes vary by family. Some versions use chicken instead of pork and shrimp.

Ingredients You'll Need

Hong Kong vs Shanghai Wonton Wrappers

• Hong Kong-style wrappers are thinner and softer. They cook quickly and turn silky in soup - my favorite for Pancit Molo.
• Shanghai-style wrappers are thicker and a little chewy. They hold up well but feel heavier in the broth.

Either one works, so use what you can find. If you like softer dumplings, go with Hong Kong-style. If you like more bite, Shanghai-style is fine.

Notes and Substitutions

• Pork: I use ground pork because it stays juicy and is easy to work with. You can use all shrimp or ground chicken if you like, but pork gives the filling the best texture.
• Shrimp: Chop the shrimp finely - don't grind it. This keeps the filling juicy with a little bite. I like to buy shell-on shrimp so I can save the heads and shells for the broth.
• Wonton wrappers: I use frozen square wonton wrappers. Hong Kong-style wrappers are thinner and softer, which works great for soup. Shanghai-style wrappers are thicker and more chewy. Round wrappers also work.
• Broth: I make the broth using the shrimp heads and shells plus chicken base for extra flavor. If you don't have shrimp shells, you can use chicken broth or store-bought stock.
• Optional add-ins: You can also add shredded chicken to the soup if you like. Some people add shrimp, sliced mushrooms, green onions, or a little fried garlic on top - totally up to you.

How to Make Pancit Molo (Step-by-Step)

Step 1: Make the filling

Peel 8 ounces shrimp and finely chop them. Save the shrimp heads and shells for the broth - they add so much flavor.

It's better to chop the shrimp instead of grinding it. This keeps the filling juicy and gives it a little texture, instead of turning pasty.

In a bowl, combine the chopped shrimp with:

• 8 ounces ground pork
• 3 garlic cloves (grated)
• 1 teaspoon grated ginger
• ½ small onion (finely chopped)
• 1 stalk scallions (finely chopped)
• ½ teaspoon kosher salt (use ¼ teaspoon if you're using fine salt)
• black pepper (to taste)
• 1 teaspoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch

Mix until everything is evenly combined. Scoop the mixture and toss or slap it back into the bowl a few times until it feels a little sticky-this helps the filling hold together and gives it a nice bite once cooked. Set aside.

Step 2: Wrap the wontons

Place about 1 teaspoon of filling in the center of a wonton wrapper. Lightly wet the edges with water so they seal.

You can shape the wontons a few easy ways. Don't overthink it - all of these work. If you want to keep it simple, you can even fold them into plain triangles.

Boat shape (classic wonton)

Fold the wrapper in half to make a triangle. Press the edges to seal. Turn the triangle so the long edge is at the bottom and the point faces up. Lightly dab water on one bottom corner. Bring the two bottom corners together in the middle and pinch to seal.

This makes the classic "boat" shape used for wonton soup.

Simple pouch

Wet the edges and gently gather the wrapper up around the filling. Pinch the top to seal.

It doesn't need to look perfect - just make sure it's closed.

Pyramid fold

Place the filling in the center and wet the edges. Lift two opposite corners and pinch to seal.

Then lift the remaining two corners and pinch them together with the first seal, closing the top.

Place the wrapped wontons on a tray in a single layer as you work.This makes about 45 dumplings, depending on how big you wrap them.

Step 3: Make the broth

In a wide pot, heat about 2 tablespoons of oil over medium-high heat. Once the oil is hot, add the shrimp heads and shells.

Press the heads to get all the flavor out. Stir and cook for about 3 minutes, until they smell good and turn lightly brown.

Then, add:

• 1-inch piece sliced ginger (more if you like - I usually do)
• 3 smashed garlic cloves
• ½ onion (roughly chopped)
• salt and pepper (to taste)

Cook for about 2 minutes, stirring, until everything smells good.

Pour in 8 cups water or chicken stock and add 1 tablespoon chicken base or bouillon. You can add a little more later if you want.

Bring to a boil. Then, lower the heat and simmer for 15-20 minutes.

Strain the broth and throw away the shells and vegetables. Pour the clear broth back into the pot.

Step 4: Season the broth

Bring the broth to a boil. Feel free to scoop off any foam on top, then lower the heat.

Season with fish sauce or more salt, a little at a time. Stir and taste. Stop when it tastes right to you.

Step 5: Cook the wontons

Bring the broth to a boil, then carefully add the wontons. Stir gently so they don't stick to the bottom.

Cook for about 5 minutes. You'll know they're done when the wontons float to the top and the wrappers look soft and clear.

Step 6: Serve

Turn off the heat. Add about ¼ cup chopped scallions. If you like the flavor of cilantro, you can also add some finely chopped cilantro stems.

Scoop the soup into bowls. Top with fried garlic or shallots and chili oil if you like.

Make Ahead, Storage & Freezing

• Dumplings can be made 1 day ahead. Keep covered in the fridge.
• Freeze uncooked dumplings on a tray, then transfer to a freezer bag. Good for up to 2 months.
• Extra wrappers keep in the fridge for up to 1 month or frozen for up to 3 months.
• Cook frozen dumplings straight from the freezer. Just add 1-2 extra minutes.
• Pancit Molo is best eaten right away. Once the dumplings sit in the broth, the wrappers soften quickly.
• If you do have leftovers, try to eat them within the day.

Helpful Tips

• Don't overstuff the dumplings. Too much filling makes them hard to seal and easier to burst while cooking.
• Keep wrappers covered with a damp towel so they don't dry out.
• Don't crowd the pot - cook dumplings in batches.
• Simmer gently, not a hard boil, so wrappers don't break.
• Taste the broth before adding dumplings and add salt if needed.
• Add scallions, fried shallots/garlic, or chili oil right before serving - the broth is light, so toppings add more flavor.

More Filipino Soups to Try

• Sopas: Creamy chicken macaroni soup with milk and hotdogs.
• Arroz caldo: Gingery rice porridge with chicken, best with calamansi.
• Mami: Filipino noodle soup with clear broth and sliced meat.
• Lomi: Thick egg noodle soup with pork, liver, and vegetables.
• Nilaga: Boiled beef soup with potatoes, cabbage, and corn.
• Bulalo: Beef shank soup with bone marrow, corn, and cabbage.
• Tinola: Light chicken soup with ginger, green papaya (or sayote), and chili leaves.
• Batchoy: Pork noodle soup topped with fried garlic and chicharon.
• Sinigang na baboy: Pork soup in a sour broth with vegetables.