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5 from 2 votes

PANCIT MOLO ( FILIPINO WONTON SOUP)

Author: Shobee

Ingredients

Filling

  • 1.78 lbs ground pork
  • 1 lb Baby Bok <g class="gr_ gr_270 gr-alert gr_gramm undefined Punctuation only-del replaceWithoutSep" id="270" data-gr-id="270">Choy steamed then chopped
  • 2 stems green <g class="gr_ gr_269 gr-alert gr_gramm undefined Punctuation replaceWithoutSep" id="269" data-gr-id="269">onions chopped</g>
  • <g class="gr_ gr_266 gr-alert gr_spell undefined ContextualSpelling multiReplace" id="266" data-gr-id="266">1 inch Fresh GInger shredded
  • 1 teaspoon salt
  • 16 pieces Wonton Wrapper

Soup Base

  • 6 Cups of Beef Broth OR Left Over Broth from the Spare Ribs Post

OPTIONAL GARNISH:

  • Baby Bok Choy
  • Duck Eggs
  • Cilantro

Instructions

  • FOR THE FILLING:
  • Place all of the ingredients, except Wonton Wrapper, in a medium sized bowl and mixed until thoroughly incorporated . Place the Wonton wrapper on a flat surface and put 1 teaspoon of meat mixture in the middle of the wrapper. Dip your index finger with water and moisten the edges of the wrapper and seal. Do the same to the rest of the filling. Freeze left over filling for next use. I made another batch of the filling and freeze them. I am making them into Pot stickers (Coming soon in the blog)
  • FOR SOUP:
  • Put Pork Baby Back Rib broth ( or any broth) in a large pot and bring to a boil over medium heat.Add Wontons into the simmering broth and stir occasionally until Wonton fillings are cook through, around 5 minutes. Add in Baby Bok Choy until gently multiReplace" id="272" data-gr-id="272">wilted . Garnish soup with Cilantro, and Green Onions or eggs. Serve Hot!

Notes

NOTE: I separated the ribs from the broth and let the broth cool down and then I put the crock pot it in the fridge and on the next day, I remove the fat which resides on top of the soup. I also remove any brown residues in the broth by a strainer.
Link For the Broth :
https://www.theskinnypot.com/bbq-baby-back-pork-rib/