Molo Soup

This is a provincial favorite from the town of Molo in Iloilo, brimming with the flavors of shrimp, pork and chicken in one hearty bowl of soup. The trick is wrapping up the molo properly, but once you know it, preparing it will be a breeze.

  • Required cooking skill level

  • 2-5
    persons serving
  • 30
    minutes preparation time

MOLO DUMPLINGS

  1. 125 grams Lean ground pork
  2. 100 grams Shrimp, peeled, boiled and chopped
  3. 1 tsp Garlic, chopped
  4. ½ piece Onion, chopped
  5. ¼ tsp Fine salt
  6. ¼ tsp Ground black pepper
  7. 1/8 tsp White sugar
  8. 1/2 Egg, beaten
  9. 20 pieces Wonton wrappers
  10. 1 tbsp All-purpose flour

MOLO BROTH

  1. 1 tbsp Golden Fiesta Palm Oil
  2. 1 tsp Garlic, crushed
  3. 50 grams Chicken meat (thigh part), boiled and flaked
  4. 1 piece Shrimp broth cube
  5. 1 tbsp UFC Chicken Broth
  6. 4 cups Water used for boiling chicken
  7. 3 stalks Spring onions, chopped
  8. ½ head Garlic, chopped and toasted

PREPARATION

  • 1 To make molo dumplings, combine the lean ground pork, shrimp, spring onions, garlic, onion, salt, black pepper, sugar and egg. Mix well.
  • 2 Scoop about 1 teaspoon of the mixture onto the center of the molo wrapper.
  • 3 Close molo by bringing up the bottom end up to ¾ of the wrapper.
  • 4 Bring the remaining opposite corners to the center by tucking in one side.
  • 5 Seal with egg wash.
  • 6 Close the wrapper by bringing the other end towards the middle. Repeat with remaining filling. Sprinkle flour over dumplings to keep it from sticking together.
  • 7 Heat Golden Fiesta Palm Oil in a stockpot.
  • 8 Sauté garlic until toasted. Add flaked chicken.
  • 9 Add cooking water, shrimp broth cube and UFC Chicken Broth.
  • 10 Let the broth boil for 5 to 10 minutes. Drop the molo dumplings into the boiling broth, and let the molo dumplings cook for 2 minutes before turning off heat.
  • 11 Cover, and let molo dumplings cook in the heat before serving.
  • 12 Serve with spring onions and toasted garlic.
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