Molo (Filipino Dumpling) Soup
25 May 2020

Molo (Filipino Dumpling) Soup

25 May 2020

I generally cannot refuse dumplings of any variety, be it steamed, fried, boiled, served as dim sum or in soup, just name it. Dumplings are simply the best comfort food for me, especially served in steaming bowls of hot soup on cold rainy days.

Found out about molo, a Filipino dumpling soup dish, from a colleague. Coincidentally Kak’mbang also stumbled upon the recipe for it on YouTube, specifically the one by LittleChef Asia.

My version of the recipe of course uses chicken instead of pork, and I’ve also written it to include making the chicken stock/broth from scratch.

This dish was quite similar to the Korean mandu soup despite the dumplings using quite different ingredients. Molo also uses a chicken soup base instead of seafood, and is full of chicken meat to make a heartier meal. I didn’t have fried garlic on hand so I used fried onions instead, I also accidentally added celery leaves which may have contributed to a slightly more familiar flavor profile to the soups I’m used to.

Overall, another delicious, healthy yet comforting dish to add to the roster. Try it out!

Molo (Filipino Dumpling) Soup


For the stock

  • 1 whole bone in chicken breast
  • 10 cups water
  • 1 stalk celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • 1 medium onion, quartered
  • 5 cloves garlic, crushed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns

For the dumplings

  • 300 grams boneless, skinless chicken thighs, minced
  • 7 to 10 large shrimp, shelled and deveined, finely chopped
  • 1 medium carrot, finely chopped
  • 1/4 cup (1/2 stalk) celery, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 small red onion, finely chopped
  • 3 cloves garlic, minced
  • 2 to 3 teaspoons Worchestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg
  • 1 (200-gram) packet wonton wrappers

For the soup

  • 1 tablespoon cooking oil
  • 2 to 3 (or whatever that is left over) wonton wrappers, cut into strips
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • Fried garlic OR fried onions, for garnish
  • 1 stalk green onion, chopped, for garnish


Make the stock. In a large pot over medium high heat, add the chicken breast and water, cover and bring to a boil.

Add the celery, carrot, onion, garlic, bay leaves and black peppercorn, and return to a boil. Skim off any scum forming on the surface.

Reduce heat to medium low and simmer, covered, 30 to 45 minutes.

Remove the chicken from the pot. Using a pair of tongs, shred the meat into strips, and set aside. Discard the bones.

Strain the stock using a fine mesh sieve, and set aside.

Make the filling. In a large mixing bowl, add the minced chicken, shrimp, half of the yellow onion, the red onion, garlic, Worchester sauce, salt, ground black pepper and egg.

Using a wooden spoon or a mixer with a beater paddle, stir all the ingredients to combine thoroughly in one direction.

Assemble the dumplings. Working with one wonton wrapper at a time, add 1 tablespoon of the filling.

With fingers moistened with water, take two opposing corners and bring them to the center on top of each other.

Fold the remaining two corners to the center on top of each other. Repeat for the remaining filling.

Arrange the dumplings on a tray or plate. Set aside.

Make the soup. In a large pot over medium high heat, heat the oil. Add the remaining half of the yellow onion and cook, stirring, until soft, 2 to 3 minutes.

Add 250 grams of the shredded chicken breast meat and cook, stirring, 2 to 3 minutes.

Add 6 cups of the reserved chicken stock.

Gently add the dumplings into the pot.

Add the wonton wrapper strips.

Season with salt and pepper.

Bring to a boil. Cover and simmer, Until dumplings are cooked through and are floating, 5 to 10 minutes.

Serve in deep individual bowls, and garnish with the fried garlic or onions and green onions.

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