Pancit Molo Soup with Shrimp Pork Chicken Wontons

Pancit Molo Soup with Shrimp Pork Chicken Wontons

Pancit molo is a Filipino soup built around delicate dumplings in a clear, savory broth. This version uses shrimp, ground pork, and ground chicken for a filling that stays tender, while the broth gets extra depth from sautéed shrimp shells, ginger, and garlic.

It takes a little time to fold the wontons, but the soup itself is straightforward. Once the dumplings are made, the rest of the cooking is simple and the finished bowl feels substantial enough for a full meal.

Flavor Profile

The broth is light in appearance but full in flavor, with seafood sweetness, gentle savoriness from soy sauce and fish sauce, and freshness from scallions. The wonton filling is soft and juicy, so each spoonful feels rich without the soup becoming heavy.

Practical Notes

• Cover the wrappers while folding so they stay pliable.
• Mash a small portion of the shrimp into the filling to help it bind.
• Simmer the broth gently once the wontons are added so the wrappers stay intact.

Make-Ahead and Storage

The wontons can be folded a day ahead and refrigerated on a floured tray. They also freeze well. Freeze them in a single layer first, then transfer them to a container once firm.

The broth can be made ahead and reheated when you are ready to cook the wontons. If you expect leftovers, cook only the amount of wontons you plan to serve and store the remaining uncooked wontons separately.

Serving & Goal Fit

One serving is about one-sixth of the recipe, roughly 8 wontons with broth.

For a more balanced meal, add a side of greens such as bok choy, napa cabbage, or a simple sautéed vegetable dish.