Ilonggo-style Filipino dumpling soup with a savory pork filling in a toasted garlic and chicken broth.
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.
Serves 3
Mix ground pork, minced shrimp, scallions, soy sauce, white pepper, and half the minced garlic until well combined.
Place a teaspoon of filling in the center of each wrapper, wet the edges, and fold into a triangle or purse.
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.
Add chicken stock and fish sauce to the pot. Bring to a gentle boil, then reduce to a simmer.
Add dumplings to the simmering broth in batches, cook 4-5 minutes until they float and the filling is cooked through.
Ladle broth and dumplings into bowls, garnish with scallions, and serve with calamansi on the side.
Toast the garlic until genuinely deep golden, not just translucent -- this toasted flavor is what defines molo soup's broth.
Don't overfill the wrappers; a scant teaspoon prevents bursting during poaching.
Simmer gently once the dumplings are added, never a hard boil, to keep the wrappers intact.
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.
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.
Molo soup originated in the Molo district of Iloilo City, developed by the area's Chinese immigrant community and adapted into a distinctly Ilonggo dish, now considered a regional specialty across the Philippines.
The toasted garlic broth base is the key difference -- it's cooked longer and darker than a typical clear wonton broth, giving it a deeper, nuttier flavor.
Yes, freeze them in a single layer first, then transfer to a bag; poach straight from frozen, adding 1-2 extra minutes.
Thin gyoza or dumpling wrappers work as a close substitute.
Per serving (284g / 10.0 oz) · 3 servings total
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