There is a town in the Visayas that is known for this soup and it’s biscuits from Panederia de Molo. I have never been to that town but I do like their soup and biscuits. Pancit Molo is a merienda favorite and a slice of Mamon Tostado goes so well it. Here is my version which I know you will enjoy.
- 250 grams ground pork
- 100 grams ground chicken
- 1/3 cup water chestnuts – slice into tiny cubes 1/8-inch
- 2 tablespoons chopped spring onions
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 50 pieces wonton wrappers
- 200 grams tiny shrimps – peel, save heads and skin to get juice
- 1 tablespoons minced garlic
- 2/3 cup chopped onion
- 1 tablespoon cooking oil
- 1/2 cup shrimp juice – boil the heads and skins of the shrimps with 1 cup of water for 10 minutes. Using a mortar and pestle, pound the heads and skins and return to cooking liquid. Simmer for another five minutes and strain the liquid.
- 1 tablespoon fish sauce (patis)
- 6 cups chicken broth
- salt and pepper to taste, start with 1/4 teaspoon of salt and dash of pepper
- 1/4 cup finely sliced spring onions
- 2 tablespoons crushed garlic that have been sautéed in 2 tablespoons oil till light golden brown
- In a medium sized bowl, place pork, chicken, water chestnuts, spring onions, pepper, and salt.
- Mix thoroughly.
- Lay one piece of wonton wrapper on plate or chopping board and fill with 1 teaspoon of mixture on one corner of the wrapper.
- Roll the wrapper until past the middle; and then tuck the left and right sides on the opposite side of the middle; you have made a little hat looking dumpling.
- Set aside on a flour dusted tray.
- Continue with all the wantons and set aside.
- Using a medium sized cooking pot (capacity 8 cups), over medium low fire, warm pot for 1 minute.
- Saute garlic and onion in oil till onion is wilted and translucent.
- Add the shrimp juice and simmer for 5 minutes; this is to remove the fishy smell of the shrimps.
- Turn fire to low.
- Mix in the shrimps and continue to saute for 2 minutes.
- Add in the fish sauce and saute for 30 seconds.
- Pour in chicken broth and simmer for 10 minutes.
- Season with salt and pepper.
- Add in the dumplings and continue to simmer for 10 minutes or till the dumplings are cooked.
- Adjust taste before serving.
- Sprinkle with garlic and spring onion before serving.
- If you do not have fresh chicken broth, or boxed chicken broth, you may use chicken cube or chicken powder. Use one cube per two cups of water to start.