This Pinoy pancit molo dish has no noodles, despite its name. It has something better than noodles: wonton-like dumplings. This delicious soup dish can be served as a snack or as an appetizer before lunch or dinner.
Ingredients
- ½ pounds ground pork: 1 piece
- uncooked medium shrimp: 1 pound (peeled and deveined)
- water chestnuts: 1 can (8 ounce can, drained, sliced)
- salt and ground black pepper: (to taste)
- wonton wrappers: 1 pack (16 ounce pack, or as needed)
- olive oil: 2 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- chicken breast: 1 piece (shredded, cooked)
- ¼ quarts chicken broth: 1 piece
- head bok choy: 1 piece (cut into bite-size pieces)
- green onions: 2 piece (chopped)
Metric Conversion
Stages of cooking
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Mix pork, shrimp, water chestnuts, salt, and pepper together in a large bowl. Reserve 1/3 of the filling mixture for soup. Wrap about 1 tablespoon of remaining filling in a wonton wrapper. Repeat until all filling is used up.
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Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Stir in chicken and reserved filling. Mix well. Add chicken broth; season with salt and pepper. Bring to a boil. Drop filled wontons into soup one by one. Boil until wontons float to the top, 3 to 5 minutes. Add bok choy; boil until tender, about 2 minutes more. Garnish with green onions.
