Pancit Molo (Filipino Pork and Shrimp Dumpling Soup)

Wonton-style dumplings cooked in a light, clear broth.

Course Main Course, Soup

Cuisine Asian, Filipino

Prep Time 45

Cook Time 30

Total Time 1 15

Servings

Calories 194kcal

Cost $10-$14

8 ounces shrimp peeled, deveined, and finely chopped (save heads and shells for broth)
8 ounces ground pork
3 garlic cloves grated
1 teaspoon grated ginger
½ small onion finely chopped
1 stalk scallion finely chopped
½ teaspoon kosher salt use ¼ teaspoon if using fine salt
Black pepper to taste
1 teaspoon fish sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch

Make the filling: Mix shrimp, pork, garlic, ginger, onion, scallions, salt, pepper (to taste), fish sauce, oyster sauce, and cornstarch until combined. Scoop the mixture and drop it back into the bowl a few times until it feels a little sticky.
Wrap the dumplings: Place about 1 teaspoon filling in each wrapper. Moisten edges and fold to seal. Set aside on a tray.
Make the broth: Heat oil in a pot. Cook shrimp shells and heads for 3 minutes. Add garlic, ginger, onion, then season with salt and pepper (to taste). Cook until everything smells good.
Add water/stock and chicken base. Simmer 15–20 minutes. Strain and return clear broth to pot.
Season broth: Bring to a boil, lower heat, then season with fish sauce or salt to taste.
Cook dumplings: Add wontons and gently stir. Cook 3-5 minutes until they float and wrappers look soft and clear.
Serve: Turn off heat. Add scallions and cilantro stems (optional). Scoop into bowls. Top with fried garlic/shallots or chili oil if you like.

Pork: Ground pork stays juicy. You can swap in ground chicken or use all shrimp.
Shrimp: Chop by hand (don’t grind) so the filling stays juicy with a little bite.
Wrappers: Square wonton wrappers work best. Thin wrappers are softer in soup; thicker ones are more chewy. Both work.
Broth: Shrimp shells add flavor, but plain chicken broth or stock is fine.
Extras: Shredded chicken, mushrooms, or fried garlic on top are optional.

Make Ahead, Storage & Freezing

Dumplings can be made 1 day ahead. Keep covered in the fridge.
Freeze uncooked dumplings on a tray, then move to a freezer bag. Good for up to 2 months.
Cook frozen dumplings straight from the freezer. Add 1–2 extra minutes.
Pancit molo is best eaten right away. The wrappers soften fast once it sits.
If you do have leftovers, try to eat them within the day.

Helpful Tips

Don’t overstuff — about 1 teaspoon filling per wrapper is plenty.
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 garlic, or chili oil right before serving — the broth is light, so toppings add more flavor.