Pancit Molo Soup

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Okay, I never knew the name of this recipe until I saw it on my good ole’ friend – Philippines Foods & Recipes – it looks easy enough to make, I might want to try to make some. I just did my grocery shopping for the week, so I will have to put this on my menu for next week.  It should last about 2-3 days worth of meals or even a snack.  So here is another authentic Filipino foods that can be classified as comfort food.  Give it a try you just might like it! ENJOY!! =)

Here is the little bit information about Pancit Molo Soup:

Pancit Molo Soup is one of the simplest and popular authentic Filipino soups. Pancit molo soup don’t have pancit on it. Confusing, I know. This dish is made with dumplings and meat broth. Similar to siomai soup, except that the dumplings in pancit molo are not steamed but cooked in the broth itself.

Pancit Molo Soup Recipe Ingredients :
* 400 g. of ground lean pork
* 1 onion, finely chopped
* 1 carrot, grated
* 1/8 c. of finely chopped onion leaves
* 1/4 tsp. of finely grated ginger
* 1/2 tsp. of soy sauce* 1 tsp. of salt
* 1/2 tsp. of pepper
* 1 egg, beaten
* 6-8 c. of meat or chicken broth
* 1 tbsp. of cooking oil
* 1 tbsp. of minced garlic
* 1 onion, sliced
* chopped onion leaves for garnishing
* salt and pepper to taste
* 50-60 pcs. of wonton (siomai) wrapper (sizes vary)
Pancit Molo Soup Cooking Instruction:

1). Mix together the first nine ingredients (from ground lean pork up to the beaten egg).
2). Put a teaspoonful of the mixture at the center of each wonton (siomai) wrapper, wet the edges with a little water and gather them to form parcels. Make sure that the edges are well sealed.
3). Heat the cooking oil in a large saucepan or casserole.

4). Sauté the garlic until golden. Add the sliced onion and continue sautéing until soft.

5). Pour in the broth and bring to a boil. Drop the dumplings, one at a time. When the broth starts to boil again, lower the heat, cover and simmer for 12 minutes.
6). Turn off the heat and season with salt and pepper. Transfer to a soup tureen and sprinkle the chopped onion leaves on top.

Serve while its hot.

REMINDER:
* Season the broth after the dumplings are cooked.

* Do not simmer the dumplings for longer than 12 minutes.