Pancit Molo (with turkey)
for the dumplings:
- 1 1/4 lb pound ground pork
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped water chestnuts
- 3 cloves garlic minced
- 1 teaspoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon sesame oil
- 30-40 wonton wrappers
for the soup:
- 10-12 cups homemade turkey stock
- 2 cloves garlic sliced
- 1 shallot thinly sliced
- 10 oz small raw shrimp about 15 shrimp
- 1-2 cups shredded cooked turkey
- 1 tablespoon fish sauce
- 1 bunch green onions cut into 1/2 in pieces
- 5-10 wrappers slices in thirds
- fried garlic bits see note
For the dumplings:
- Mix all ingredients together (except the wrappers!) in a medium bowl until smooth. If you want the filling to to super smooth, pulse in a food processor.
- Place the wrapper on a clean, flat cutting board or platter. Place a teaspoon of the filling in the center.
- Fold the lower half of the wrapper over the filling. Dampen the edges of the wrapper.
- Fold the wrapper over the filling and press the damp edges to seal. Bring the two corners together dumpling and press to seal again like the dumpling is hugging itself.
- Repeat with the remaining filling and wrappers.
For the soup:
- Bring the broth to a boil in a large wide pot. If you don’t have a large wide pot, split the broth and ingredients between the pots that you do have. Add the rest of the ingredients and the dumplings.
- Cook until the dumplings float to the surface, about 3-5 minutes. Divide into
- Add chicken and cook for about 2 to 3 minutes or until heated through.
- Divide into bowls and sprinkle with fried garlic bits. Serve hot.
- You an buy these pre-fried in a jar at any store that sells Filipino ingredients. However, we make our own, literally just fry garlic in about 1/2 inch oil let the garlic drain on paper towel lined plates.
- Use turkey stock!
I couldn’t resist one more Thanksgiving leftover dish this year. Thanksgiving leftover recipes really are my favorite. I wanted to do one with cranberry relish this year but it was not meant to me.
This one is really fun though. I love pancit molo and it often has strips of chicken in the broth. Why not use turkey? It does not use a ton to turkey (so sandwich lovers won’t miss out) and it’s good with both dark and white meat. I can’t think of a better way to use up turkey stock and the dumpling wrapping is a nice little late autumn activity.
My theme this year was regional American dishes and this is a regional Filipino dish. I don’t often see it on menus at Filipino restaurants here but a friend’s mom made it for us at special occasions when I was growing up. It is from Molo, Iloilo City and apparently quite an attraction for tourists.
I can see why! It hits that homey chicken (ahem, turkey) soup spot while providing a lot more interest and flavor thanks to the pork filled dumplings and the fried garlic. Don’t skimp the garnish! It adds so much flavor and crunch. We normally smash it with a mortar and pestle for rice but we chopped it up for this to make it more sprinke-able.
There are some variations on Pancit Molo around but this is how I like it the most and is closest to what I remember liking years ago. But with turkey.