Pancit Molo balls, or the prepared dumplings, are made with ground pork, shrimps, and other staple components. Cooked in chicken broth and seasoned with basic spices, the Molo soup is composed of chicken breast and shrimp breasts and shrimp.
Pancit Molo is a typical Ilonggo meal similar to Chinese wonton soup but with a somewhat distinct taste. In my opinion, Pancit Molo has more flavor and may even be better than Chinese wonton soup.
This soup, which is a specialty of Iloilo City, does not include any noodles, but the dumplings or Molo balls, as well as the broth, make it an excellent snack or meal in and of itself.
It takes 60-75 dumplings to make 60-75 molo balls or dumplings from the ingredients, but the broth only needs 12 dumplings, which is enough to serve 3 to 4 people. The remainder may be stored in a freezer for future use.
Here is how to make the Molo balls.
- 1 lb of ground pork
- 1/2 lb of shrimp (peeled and chopped)
- 5 cloves of garlic (minced)
- 1 medium onion (chopped)
- 2 pcs of large egg
- 1 tbsp of sesame oil
- 1/2 tsp of ground black pepper
- 1 tsp of salt or to taste
- 1/2 cup of chopped green onion
- 60-75 pieces of wonton wrapper
- 1 egg white
- Combine all of the ingredients noted above in a large mixing bowl (not including the wrapper and the egg white). Refrigerate for at least one hour after covering the bowl.
- When the meat mixture is done, put a third of its teaspoon inside the wonton wrapper. Sides should be brushed with egg white, then rolled and pressed. Brush the sides with the egg white once more, fold, and press to seal the seam.
- Repeat step #2 until all of the pork mixtures has been used, and all of the wonton wrappers have been utilized.