Pancit Molo Soup with Shrimp, Pork & Chicken Wontons

Pancit Molo Soup with Shrimp, Pork & Chicken Wontons

Pancit Molo is Iloilo's answer to Filipino comfort food--silky wontons bobbing in a deep, savory broth that's layered with shrimp shells, aromatics, and delicate chicken notes. This version stays true to Chef Dale Talde's mix of shrimp, pork, and chicken, giving each bite a balanced snap of seafood sweetness and meaty richness.

The from-scratch stock makes all the difference. Toasting the shrimp shells draws out natural oils that perfume the soup, while a mix of soy and fish sauce keeps the seasoning bright but not salty. Finish with plenty of scallions for freshness.

🥟 Make-Ahead Game Plan

• Wrap the wontons up to a day ahead, dust lightly with cornstarch, and store covered in the refrigerator so they don't dry out.
• Freeze uncooked wontons on a tray until solid, then transfer to a bag; cook straight from frozen, adding a minute or two to the simmer.
• Keep an extra jar of strained broth in the fridge; it reheats quickly and is perfect for last-minute meals.

🍲 Serving & Garnish Ideas

1. Ladle the broth and wontons over blanched napa cabbage or bok choy for extra veg.
2. Drizzle with garlic chili crisp or toasted achuete oil for a hint of spice and color.
3. Serve with calamansi or lemon wedges so guests can add a touch of acid right before eating.

💡 Chef Notes

• Use Hong Kong-style wrappers--they're thinner and cook faster, keeping the filling tender.
• Mash a bit of the shrimp into the filling; the natural starches help bind everything without eggs.
• If the broth tastes intense, dilute with a splash of hot water rather than skipping the fish sauce--it's key to the signature savoriness.