Pancit Molo fools first-timers. It’s a soup yes, with tender dumplings swimming in a clean, savory broth. The first time I came upon it, I was confused myself. Because where’s the noodles?!
According to Chef Tatung, who taught us this recipe at The Maya Kitchen, the name comes from Molo district in Iloilo. Molo, the district, began as Iloilo’s parián (the Chinese quarter) where commerce, families, and foodways took root. Spanish authorities clustered Chinese residents there as early as the 1600s. When markets grew,, the Chinese-Filipino cooks folded wontons and served them in chicken stock for rainy days, Sundays, and fiestas. Somehow, the Chinese pancit lost the noodles and became a wrapper. A soup with wontons made sense in this place. Writers point to that blend of Chinese, Spanish, Filipino meeting in one spoonful. It is wonton soup translated, then rooted in the Ilonggo life.
Pancit Molo then became a sort of comfort food with work ethic. You wrap, you simmer, you feed everyone. This light and elegant soup became a herald for the town. Molo Church, fronting the plaza, is famous for its all-female saints—a visual reminder of how households and hospitality shaped this place. Across the square stands Molo Mansion, a 1920s home from the sugar years. Nearby, Panaderia de Molo sells biscuits tied by lore to the church’s construction, when egg whites were used for mortar and the extra yolks found their way into pastries. In a city like this, of course dumpling wrappers and party soups thrive.
This version keeps the flavor honest and the steps doable on a weeknight. You can stick to chicken or go half-and-half with pork for deeper flavor. If you batch-wrap the dumplings, your future self will thank you.
Why Pancit Molo Works
- Simple stock. Chicken bones and aromatics carry the bowl. You can pressure cook the soup for 30 minutes then just set aside to use later.
- Soft dumplings. Thin molo wrappers cook in minutes.
- Shelf-friendly. Wrapped dumplings freeze well, so soup happens fast later.
- Adaptable. Chicken only, pork-chicken mix, or add a few chopped shrimp for lift.
Ingredients
Molo Dumplings:
- 1 pack molo (or siomai/wonton) wrappers
- 300 grams course ground pork (20% fat)
- 200 grams shrimps peeled, chopped
- ½ teaspoon ground pepper
- 2 cloves garlic minced
- 2 tablespoons MAYA All-Purpose Flour
- 1 teaspoon salt
- 1 egg
Broth:
- 1 whole chicken
- 12 cups water
- 1 cup shrimp heads
- 1 carrot, chopped
- 1 onion chopped
- fish sauce and white pepper, to taste
Instructions
Molo Dumpling:
- Mix all ingredients for the filling. Get one molo wrapper and put a little filling in the center. Fold the wrapper, to make the two ends meet to seal. Repeat procedure to wrap all the fillings. Set aside.
Broth
- Boil chicken with other ingredients to over low fire for 1.5 hour.
- Remove chicken skin and shred meat, set aside.
- Strain out the rest of the ingredients and discard.
- Season with fish sauce and white pepper.
- Bring to a simmer and drop dumplings and shrimps and cook for 3 minutes.
- Transfer into a bowl and garnish.
Garnish:
- Poached shrimp, chopped spring onions, fried garlic, sesame oil
Notes
*Chef Tatung’s original recipe includes a stalk of celery, but I don’t use it. If you’re using celery for the soup, add to broth before simmering. Also, Chef advises to use cold giniling for prepping the dumplings for a juicier finish.
Tips, Swaps, Shortcuts
- All-chicken version. Replace pork with more chicken. Use chicken bones for stock.
- Shrimp lift. Mix in 100 g chopped shrimp for a brighter finish.
- Freezer stash. Freeze raw wrapped molo on a tray. Bag once firm. Cook from frozen, adding 1 to 2 minutes.
- Broth booster. If using boxed broth, simmer it with chicken bones or wings while you wrap. Big upgrade for little effort.
- Prevent tears. Do not overfill. Press out air. Simmer gently.
Serving Ideas
- Add a handful of pechay or spinach in the last minute for freshness.
- Stir in a teaspoon of patis at the table for those who like extra depth.
- Pair with garlic bread or pan de sal for dunking.
FAQ
Is there any pancit in Pancit Molo?
No noodles in the bowl. The dumplings play that role.
Can I use siomai wrappers?
Yes. Use thin ones. Thicker wrappers need another minute.
How do I make it halal-friendly?
Use chicken only. Season with salt and a halal-certified fish sauce or a light soy. Skip pork entirely.
Pancit Molo
