Pancit Molo is a filipino recipe that makes you wonder why it was called pansit for term “pancit” or “pansit” means noodles but actually the dish didn’t use any ingredient of noodles in it’s recipe because it uses either wonton, soimai or molo wrappers. Also, most of the pancit recipe are dry while this pancit molo is a soup.
- 1 pack molo (or siomai/wonton) wrappers
- 1/2 lb. ground pork
- 1/2 lb. shrimps, chopped
- 1 small singkamas (turnip), chopped finely
- 1 small carrot, chopped finely
- 1/2 tsp. ground pepper
- 1 tsp. salt
- 1 egg
- 2 tbsp. oil
- 3 cloves garlic, crushed
- 1 small onion, chopped
- 250 grams ground pork
- 100 grams sweet ham, chopped
- 100 grams shrimps, peeled
- 6 cups chicken broth
- salt and pepper, to taste
- chopped spring onions, to garnish
- fried garlic, to garnish
Cooking Procedures :
- Mix all ingredients for the filling. Get one molo wrapper and put a little filling in the center. Fold the wrapper, to make the two ends meet to seal. Repeat procedure to wrap all the fillings. Set aside.
- In a saucepan, heat oil. Sauté garlic and onions. Add in the pork, ham and shrimps. Cook for a few minutes and then add the broth.
- Bring to a boil and then drop in the stuffed molo wrappers. Season to taste. Cover and let it boil again. Reduce heat and let it simmer for a few minutes.
- Serve hot. Topped with spring onions and fried garlic.
- Makes 4-6 servings.
THANKS FOR POSTING THOSE DIFFERENT VARIETIES OF PANSIT. THOSE ARE OF GREAT HELP FOR ME . HAPPY NEW YEAR 2017
MYRLA v, FERRER
Thank you guys for posting this recipe. I’m actually here in Guantanamo Bay, Cuba. My friend a filipina and an active US military member wants me to cook this for her… as she’s eager to learn and wants to eat filipino foods again… Hope to see more filipino dishes to learn in this site..
Glad to find this site , I hv great memories eating Pancit Molo every Christmas in Bacolod my grandma ( deceased ) made them from scratch including the Molo wrappers w/c she would use her old crank up ” noodle maker” as I called to make them. In memory of her I am going to start a family tradition to prepare this at Christmas eve which happens to be my fathers bday who is her son. Thank you for sharing ur recipe and more power!
pancit molo is our favorite being from iloilo. i learned that it originated from the town of molo which is populated by a large chinese community during that time. (the binondo of panay island). also it is a rich enclave and the moors or muslim love to go and repeat the summer rounds of robbing and pillaging their towns. so the spaniards erecetd watch towers to scan the horizon for approaching muslims. then the sound the bell and the residents ran around like chickens creaming “molo! molo!” for moro.
it is a delighftful meal by itself during the long winter months. You can make the soup and refrigerate the “molo” and just drop them to cook the next time when you heat the soup so they do not get soggy.
I’ll try this when I visit my mom in Laguna. Thanks bec. I learned more ingredients compare to my moms classic style in molo soup. I’ll keep it a secret!!!!
wow! thanks for the recipe.i did it! 🙂
Thank you for the Pancit Molo Recipe. I am excited to prepare this as this is one of my favorites:)
Singkamas is Jicama, NOT turnip. Turnip is a whole different root vegetable, more similar to hard potato. Recipe sounds good though. For singkamas or Jicama a good substitute would be water chestnuts from the can.
Pancit molo is my grandma’s legacy to us… hers has chicken on it
At last i got the proper procedure on how to prepare. i love to try coz my children loves to eat noodles
yes thank you i did it?thank you yummy
I will try the pancit molo recipe for christmas for my family. That is perfect for the simbang gabi or salvo soup or entree for noche buena. More power nad expect more delicious food recipe in the future…merry xmas and hapi new year.
i did it! thank u very much! 😀
thanks for your recipes..it really help me a lot in preparing food for my husband….hope to see more recipes soon