Pancit Molo

If there's a soup that brings childhood memories, it is Pancit Molo. I remember Lola Teliang making this for us when we were just little kids. Lola Teliang is the half sister of my maternal great grandmother. She used to be a teacher but spent her retirement days with us. She was a superb cook. Her Valenciana remains etched in my memory. The pancit molo I am sharing with you now is based on how I remember the taste of her cooking.

It is actually a soup, popular among the Ilonggos. So, for lunch yesterday, we had Kim's healthy vegetable salad and the Pancit Molo that I made, with the help of our cookie monster, Kyla. She wants to learn everything. I told her that my blog is about the easy way of cooking :)

Let's start!  PANCIT MOLO

Ingredients:

Filling:  

• 1/2 kilo ground pork
• 1/4 kilo shrimp, shelled, deveined then chopped
• 1 medium-sized jicamas (singkamas)
• 1 medium-sized carrot, chopped
• 1 egg
• salt, pepper, fish sauce, to taste
• molo wrappers

Soup:

• 2 pieces minced garlic
• 1 piece chopped onion
• chopped leeks ( or spring onions)
• 2 chicken bouillon or chicken broth
• salt, pepper, fish sauce
• MSG (optional)

TOPPING:

• 8 cloves garlic, mashed, toasted. (set aside)

How to cook:

• Combine together in a bowl the filling ingredients. Mix well (dig in with your hands :D)

• On the table, prepare a small bowl of water. Separate the molo wrappers individually. 
• On each molo wrapper, put 1 tbsp of the filling in the center of the wrapper, fold and make a triangle, making sure the sides are sealed with water. Join the pointed tips and twist and seal again. or, you may also opt not to twist and let it just be a triangle shape.

• Set aside the dumplings and we will make the soup.

SOUP:

• Saute garlic and onions.

• Pour 8-10 cups water if you are not using a prepared chicken broth). Let boil. Then add the chicken cubes or bouillion. Season to taste with salt, pepper, fish sauce and MSG. Simmer.

• When the water or broth is already boiling, add the dumplings and chopped leeks. If you are using spring onions, add them later. 

• Taste the soup to see if you need to add more seasonings. Once the dumplings are cooked, transfer to  a serving bowl. You may add toasted garlic and calamansi or lemon.

We're done! Hope you enjoyed our time together! Please feel free to like and share and leave your comments. Till next time! <3 -jewel

Note: There may be extra dumplings left which you can fry, too.