Ingredients

  • Serves 6 people
  • For the broth:

    1.5 L chicken stock 

    1 cup shredded chicken 

    45 ml fish sauce 

    15 ml sesame oil 

    4 to 5 g ground black pepper

     

  • For the dumplings:

    400 g ground pork 

    75 g grated carrots 

    20 g chopped spring onions 

    5 g salt 

    2 g garlic powder 

    2 g onion powder 

    2 g ground black pepper

    15 to 20 pcs dumpling wrappers

     

  • For garnish:

    15g toasted garlic bits 

    15g chopped spring onions.

Molo Soup (Filipino Dumpling Soup)
Recipe Courtesy of
Asian Food Network

Molo Soup (Filipino Dumpling Soup)

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Molo Soup is one of the many Chinese-influenced dishes that you can get in the Philippines. You could even consider this the Pinoy version of the quintessential wonton soup we have come to know and love. Plump pork wontons are submerged in chicken soup and served hot, making this the perfect meal to have during a cold rainy day or to start off your morning. Want your molos to be more filling? Mix in some shrimp to the ground pork!
  • Medium
  • 20 min
  • 20 min
  • 15 min
  • 3 steps
  • 15 Ingredients
  • Medium
  • 3 steps
  • 15 Ingredients
  • 20 min
  • 20 min
  • 15 min

Instructions

  1. Prepare dumplings (Molo)

    • In a mixing bowl, combine ground pork, carrots, and spring onions and season with salt, garlic powder, onion powder and black pepper. Mix until dumpling filling is well combined and set it aside. 
    • Place a dumpling wrapper on a clean and dry plate. Spoon a teaspoon of dumpling filling and place it on the center of a dumpling wrapper. 
    • Brush all corners and sides of the dumpling wrapper with water, and fold it into a triangle, with the filling at the center. 
    • Next, fold in the corners (three sharp ends of the triangle) to one side of the dumpling to secure the dumpling.
    • Set it aside.
    Prepare dumplings (Molo)


  2. Make the broth

    • In a large casserole, pour chicken stock and shredded chicken and bring it a boil for 5 minutes over medium heat.
    • After 5 minutes, season with fish sauce, sesame oil and black pepper and turn the heat down to low and simmer for another 5 minutes.
    Make the broth


  3. Cook the dumplings

    • Gently place all the dumplings into the simmering broth and cook for 8 to 10 minutes. 
    • Pour it into a serving bowl once ready.
    Cook the dumplings


Plate and Serve!

Garnish it with toasted garlic and chopped spring onions before serving.

Plate and Serve!
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    Ingredients
    • Serves 6 people
    • For the broth:

      1.5 L chicken stock 

      1 cup shredded chicken 

      45 ml fish sauce 

      15 ml sesame oil 

      4 to 5 g ground black pepper

       

    • For the dumplings:

      400 g ground pork 

      75 g grated carrots 

      20 g chopped spring onions 

      5 g salt 

      2 g garlic powder 

      2 g onion powder 

      2 g ground black pepper

      15 to 20 pcs dumpling wrappers

       

    • For garnish:

      15g toasted garlic bits 

      15g chopped spring onions.

    Nutrition
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