Published by Stewart, Tabori & Chang
This is our basic pancit Molo recipe as we do it at Cendrillon, and it is more closely akin to that offered at the Panaderia de Molo. I loved the way Maget Gaston Locsin shaped her dumplings like nuns’ hats, reminiscent of the original nuns in the Molo district, and I’ve adopted that technique. (Once you get going, it makes sense to make a lot of dumplings–it’s pretty quick work, and they freeze well.) A third of the recipe, in 12 cups of chicken stock, will feed six, so you can keep two more batches (of dumplings) in the freezer.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party
Recipe Coursemain course
Taste and Texturesavory
Type of Dishhot soup
- 1 pound ground pork
- 8 large shrimp, peeled, deveined, and minced
- ¼ cup diced jicama or fresh water chestnuts
- 1 small carrot, minced
- ½ leek, white parts only, minced
- 1 large egg
- 1½ teaspoons cornstarch
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- About 80 square wonton wrappers
- Egg whites for brushing the wrappers
- 12 cups homemade chicken stock
- 2 leeks, white parts only, thinly sliced
- 2 tablespoons salt
- 2 teaspoons ground white pepper
- Fish sauce (optional)
Place all the dumpling ingredients in a large bowl, and use clean hands to mix until well combined. To roll the dumplings like a nun’s hat, place a wonton wrapper on a work surface or on your hand so one corner is facing you. Place 1 teaspoon of the filling on the lower corner. Fold the corner over the mixture and roll the filled part up and over a little past the center. Press on both sides of the filling to enclose it. Brush egg white over the side points and fold the points into the center, one side overlapping the other. Repeat. You should have about 80 dumplings.
Place the stock in a large saucepan and add the leeks, salt, pepper, and fish sauce to taste, if using. Bring to a simmer and gently add 24 of the dumplings until cooked, about 2 minutes. Place 4 dumplings in each of 6 serving bowls and cover each with 2 cups of the broth.
Freeze the remaining dumplings on cookie sheets until solid, then transfer to an airtight container, where they’ll keep for a month.
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