Your Favorite Molo Soup Recipe — The Classic Way
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Ahh, the wonder that is Ilonggo cuisine. Iloilo is known for many specialties both savory and sweet, from hearty batchoy to chewy baye baye. But Molo district offers its distinct fare, molo soup (also called pancit molo). A broth-based noodle dish with meat-filled dumplings or wonton, molo soup traces its origins to the Philippines’ Spanish occupation. Much like how Parian and Binondo in Manila were developed into Chinatowns, Molo was Iloilo’s designated Chinese settlement.
We have this mingling of cultures to thank for the soupy comfort food that is pancit molo. In this molo soup recipe, we walk you through how to cook molo soup as well as the molo soup ingredients you’ll need to make dumplings from scratch.
Tips
Are you a fan of aromatic Asian flavors? You can also add a teaspoon of sesame oil into your dumpling filling. This will not only make your dumplings aromatic, but also more namit. That means delicious in Hiligaynon.
Ingredients
- 1/4 kg ground pork
- 1 pc egg, beaten
- 3 pcs Knorr Shrimp Broth Cube
- 3 tbsp cornstarch
- 1 cup singkamas, minced
- 20 pcs molo wrappers
- 1 tbsp cooking oil
- 1 pc small onion, chopped
- 7 cloves garlic, minced
- 4 cups water
- to taste ground black pepper
- 1 tbsp spring onions, chopped
Cooking Method
Nutritional Data
- Lactose Free
- Nut Free
- Diet Paleo
- Suitable For Pregnancy