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Molo Soup

Recipe by Connie Veneracion
The traditional filling for Molo soup is ground pork and minced shrimps. In this recipe, chicken is substituted for the pork. Why? I have a daughter who doesn't eat mammals.
Minced chicken and shrimp filling takes a shorter time to cook than filling with pork. Do not overcook the dumplings to the point that the wrappers split and the fillings fall out. 
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine Filipino
Servings 4 people
Filipino pancit molo



  • 250 grams chicken thigh fillets (skin on) minced
  • 200 grams shrimps peeled, deveined and minced
  • 1 clove garlic peeled and minced
  • 1 shallot peeled and minced
  • ¼ teaspoon ground black pepper
  • 1 teaspoon salt
  • 24 small wonton wrappers



Make the dumplings

  • Mix together all the ingredients (except the wonton wrappers) for the dumplings.
    Dumplings with chicken and shrimps
  • Place half a teaspoonful of filling at the center of a wrapper, gather the edges together and press the edges to seal.
  • Repeat until all the wrappers have been filled.

Cook the dumplings

  • In a pot, boil the chicken broth, sliced shallots and crushed garlic. Season with patis, as needed, and stir in the pepper. Allow to boil gently for five minutes.
    Cooking dumplings in broth
  • Drop in the dumplings one by one.
  • If there is leftover filling, break up any large clumps and drop into the broth as well.
    Adding minced shimps to chicken broth and dumplings
  • When the broth comes to a boil, set the heat to low, cover the pot and cook the dumplings for six to seven minutes.
    Dumplings in broth before and after cooking
  • Taste the broth, adjust the seasonings then stir in the scallions.
  • Ladle your Molo soup into bowls, sprinkle in more scallions and top with fried shallots.
Keyword dumplings