Filipino Molo Soup (Toasted Garlic Dumpling Soup)

About This Recipe

Molo soup, named after the Molo district of Iloilo City, is a Filipino wonton-style soup shaped by Chinese immigrant cooking traditions -- small dumplings filled with seasoned ground pork and shrimp, poached in a light chicken broth. What sets molo apart from generic wonton soup is the broth's toasted garlic backbone, giving it a deeper, roastier aroma than a plain clear broth. The technique that carries this dish is toasting the garlic properly before it goes into the broth -- cooked in oil until deep golden and fragrant, not just softened, which infuses the whole pot with a nutty, savory depth. The dumplings themselves are simply seasoned and gently poached directly in the finished broth, keeping the wrappers tender and the filling juicy. Molo soup is a beloved Ilonggo specialty, traditionally served at gatherings and celebrations, though it's simple enough for a weeknight dinner. Chopped scallions and a squeeze of calamansi finish the bowl.

Ingredients

Serves 3

• 20wonton wrappers
• 200 gground pork
• 100 graw shrimp(peeled and minced)
• 2scallions(finely chopped, plus more for garnish)
• 1 tbspsoy sauce
• 0.5 tspwhite pepper
• 6 clovesgarlic(minced, divided)
• 3 tbspoil
• 1onion(diced)
• 1.5 Lchicken stock
• 2 tbspfish sauce
• 2calamansi or lime(for serving)

Instructions

1. 1

   Make the filling

   Mix ground pork, minced shrimp, scallions, soy sauce, white pepper, and half the minced garlic until well combined.

2. 2

   Fill the wrappers

   Place a teaspoon of filling in the center of each wrapper, wet the edges, and fold into a triangle or purse.

3. 3

   Toast the garlic

   Heat oil in a pot over medium-low heat, add remaining garlic and onion, cook until the garlic is deep golden and fragrant, about 5-6 minutes.

4. 4

   Build the broth

   Add chicken stock and fish sauce to the pot. Bring to a gentle boil, then reduce to a simmer.

5. 5

   Poach the dumplings

   Add dumplings to the simmering broth in batches, cook 4-5 minutes until they float and the filling is cooked through.

6. 6

   Serve

   Ladle broth and dumplings into bowls, garnish with scallions, and serve with calamansi on the side.

Variations

• •

  Add sliced mushrooms or cabbage to the broth for extra vegetables.

• •

  Use all pork or all shrimp in the filling depending on preference and availability.

• •

  Add a drizzle of chili oil at the table for those who want heat.

Storage

Store cooked dumplings and broth separately for up to 2 days to prevent the wrappers from getting mushy. Uncooked dumplings freeze well for up to 1 month.

Frequently Asked Questions