Pancit Molo
One of the simplest, most popular and delicious soups in traditional Filipino cooking, pancit molo, despite the name, has no noodles in it. Called molo soup in some cookbooks, this dish is made with dumplings and meat broth. Similar to siomai soup, except that the dumplings in pancit molo are not steamed but cooked in the broth itself.
There are several versions for making pancit molo, just as there are several versions for making siomai. Some add minced shrimp to the filling; others add whole shrimps to the broth. I did neither because I am allergic to shrimps. When my family craves for shrimps, I cook them as a separate dish. I never use them as an ingredient unless I am cooking another dish that is friendlier to my digestive system.
Another way to prepare pancit molo is by adding chopped chicken meat to the broth.
You can experiment with the different variations. The basic recipe follows.
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4 Responses to “Pancit Molo”
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Saraaaaap!!!!
Connie,
Hi!
Can you give me any idea how much broth do I have to add if I’m making 40-60 molos?
Cheers!
Shane, that depends on how large your molos are.
How come most if not all recipes in this site don’t show the yield of their recipes?