Pancit Molo (with turkey)
A Thanksgiving leftover twist on the classic Filipino soup.
Ingredients
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
garnish
- fried garlic bits see note
Instructions
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.
Notes
- 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!