Pancit Molo

Pancit Mojo is basically won ton soup with a Filipino spin.  I like it alot more than the usual won ton soup we’ve all grown to love.  It’s a staple in Philippine cuisine, and here is a version that I received years ago from a Filipina friend of mine. 

1 lb ground pork

1 lb ground beef

1 stalk celery, minced

1/2 carrot, minced (mince the whole carrot, half for the dumplings,the other half will be used in the broth)

1 tbsp patis (fish sauce)

salt and pepper to taste

25-30 wonton wrappers

Soup Base

vegetable oil, for sauteing

1 onion, sliced thinly

1 clove garlic, minced

2 tbsp pork and 2 tbsp beef (reserved from above)

1 stalk celery, sliced

the other half of the minced carrot

8 cups chicken broth

Soy Sauce

4 green onions, cut on the bias, 1 inch pieces

Directions

 

Filling

Before combining the ingredients, remove 2 tbsp of ground pork and 2 tbsp of ground beef and set aside.

In a large bowl, combine the remaining meats and the rest of the dumpling ingredients, salt and pepper to taste.

Put approx. 1 tbsp of the meat mixture in the center of each wonton wrapper and fold one flap to the middle.  On the flap on the opposite side of the one folded up, moisten with a little egg mixture.  (dip finger in egg mixture and moisten the flap) Fold that flap over on top of the other flap.  Fold over the 3rd flap and moisten the 4th flap with the egg mixture and fold over.  Once completed, the dumpling should resemble a little package…square shaped.  There is not traditional way of folding these dumplings (or won tons), if you have a way that fits for you, then use that version.  Just as long as they don’t open once placed in the broth.

Make sure you keep your dumplings covered as you make them.

Broth 

Heat the oil in a pot on medium heat.  Brown the onion and garlic until lightly golden.  Add the reserved ground pork and beef and brown.  Once the meat has browned (if the meat has rendered alot of fat, remove with a spoon before continuing), season with salt and pepper to taste.  Add the celery and carrots and cook for another 5 minutes.  Add the chicken stock and bring to a soft boil.  Add the soy sauce to taste and green onion. Gently add the dumplings to the broth one at a time. 

Let cook for 15 minutes. Re-season with pepper to taste if needed.

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