Pancit Molo

Pancit Molo

Ingredients:

1 cup ground pork
½ cup cooked, flaked chicken
2 eggs
3 tbsp chopped green onion
½ cup shelled fresh shrimps (sliced)
¼ head medium-sized garlic (chopped)
½ medium-sized onion (chopped)
¼ cup chopped apulid (Chinese chestnut) either boiled or canned
Toyo (soy sauce) to taste
Pinch of pepper

Procedure:

1. Combine all ingredients.
2. Divide the mixture into two and wrap one-half of the mixture by teaspoonfuls in pancit molo wrapper.
3. Set aside the remaining half for tine broth.
4. To make wrappers:
a. Sift together 2 cups flour and ¼ teaspoon salt.
b. Add the yolks of 3 eggs and knead with the fingers.
c. Add ¼ cup water and work until the dough becomes very smooth and fine.
d. Roll out on a floured board to about the thickness of paper.
e. Cut in small triangular pieces about 3”x 3”.


For the broth:

Ingredients:

20 cups chicken broth
½ head garlic (chopped)
¼ cup vegetable oil
½ medium-sized onion (chopped)
3 tbsps. Green onion (chopped)
Pinch of pepper
Salt to taste

Procedure:
1. Saute garlic and onions.
2. When slightly brown add remaining half of the stuffing mixture and cook for about 5 minutes.
3. Add chicken broth and bring to a boil.
4. Drop stuffed wrappers in the broth.
5. Season with salt and pepper.
6. Cover and boil for 15 minutes.

Makes 20 servings