Pancit Molo
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Filed under Mighty meaty; My recipes; Noodle fest; Asian, Filipino, Superb soups
Ingredients :
400 g. of ground lean pork
1 onion, finely chopped
1 carrot, grated
1/8 c. of finely chopped onion leaves
1/4 tsp. of finely grated ginger
1/2 tsp. of soy sauce
1 tsp. of salt
1/2 tsp. of pepper
1 egg, beaten
6-8 c. of meat or chicken broth
1 tbsp. of cooking oil
1 tbsp. of minced garlic
1 onion, sliced
chopped onion leaves for garnishing
salt and pepper to taste
50-60 pcs. of wonton (siomai) wrapper (sizes vary)
Cooking procedure :
Mix together the first nine ingredients. Put a teaspoonful of the mixture at the center of each wonton (siomai) wrapper, wet the edges with a little water and gather them to form parcels. Make sure that the edges are well sealed.
Heat the cooking oil in a large saucepan or casserole. Saute the garlic until golden. Add the sliced onion and continue sauteeing until soft. Pour in the broth and bring to a boil. Drop the dumplings, one at a time. When the broth starts to boil again, lower the heat, cover and simmer for 12 minutes. Turn off the heat and season with salt and pepper. Transfer to a soup tureen and sprinkle the chopped onion leaves on top. Serve hot.
Note: Season the broth after the dumplings are cooked. Some of the salt in the dumplings will go to the broth while simmering and you might be putting in more salt than needed.
Do not simmer the dumplings for longer than 12 minutes. Otherwise, the wrappers will get soggy and disintegrate.
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Some related discussions...-
[...] Anyway, just as we decided to stick to a fish, chicken and vegetables diet, there was a sale at the fresh meat section of the supermarket two days ago — ground pork mix for making lumpiang shanghai. Buy one kilo, get another kilo for free. I couldn’t resist. So much savings. Besides, it’s not like we’re reverting to the meaty diet we have been used to in the past. And although the package said shanghai mix, I didn’t use the ground pork mix for lumpiang shanghai. On Tuesday, dinner was fried hito (catfish) and molo soup or 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?
i know how to make pansit molo suop, especialty po ito ng mga ilongo aside from lapaz batchoy, di no po natanong masarap rin ako mag luto ng batchoy, palabok at pansit molo.
I am in charge of a luncheon-type meal and my American friends want me to cook pancit molo again, because they thought it was yummy when they first tasted it. Question: What other dishes can be paired with the soup without making the meal heavy? This has to do with writing up a menu with Pancit Molo as the main dish. Help!
Pinsec frito
Hello,
And shame of shames, taga-Molo, Iloilo pa naman ang pamilya ko. I boiled instead of simmered the dumplings, so the siomai wrappers disintegrated and ended up thickening the soup. Oh, the taste was good, but the presentation was disastrous — all those naked pancit molo balls floating around…!
Pumalpak luto ko
Please teach me how to wrap the molo balls so they don’t unravel in the soup.
Salamat po!
hi connie! this was great! i just made this for lunch and my husband loved it so much. i added shrimp btw =)
you just really have to close the sides of the wrapper really well and try not to put a lot of filling kse sasabog talaga ang wrapper.
thanks again connie! will try your pinsec frito too.
regards!