There is a town in the Visayas that is known for this soup and it’s biscuits from Panederia de Molo. I have never been to that town but I do like their soup and biscuits. Pancit Molo is a merienda favorite and a slice of Mamon Tostado goes so well it. Here is my version which I know you will enjoy.


  • Dumplings:
    • 250 grams ground pork
    • 100 grams ground chicken
    • 1/3 cup water chestnuts – slice into tiny cubes 1/8-inch
    • 2 tablespoons chopped spring onions
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • 50 pieces wonton wrappers
  • Broth:
    • 200 grams tiny shrimps – peel, save heads and skin to get juice
    • 1 tablespoons minced garlic
    • 2/3 cup chopped onion
    • 1 tablespoon cooking oil
    • 1/2 cup shrimp juice – boil the heads and skins of the shrimps with 1 cup of water for 10 minutes. Using a mortar and pestle, pound the heads and skins and return to cooking liquid. Simmer for another five minutes and strain the liquid.
    • 1 tablespoon fish sauce (patis)
    • 6 cups chicken broth
    • salt and pepper to taste, start with 1/4 teaspoon of salt and dash of pepper
  • Garnishing:
    • 1/4 cup finely sliced spring onions
    • 2 tablespoons crushed garlic that have been sautéed in 2 tablespoons oil till light golden brown



    1. In a medium sized bowl, place pork, chicken, water chestnuts, spring onions, pepper, and salt.
    2. Mix thoroughly.
    3. Lay one piece of wonton wrapper on plate or chopping board and fill with 1 teaspoon of mixture on one corner of the wrapper.
    4. Roll the wrapper until past the middle; and then tuck the left and right sides on the opposite side of the middle; you have made a little hat looking dumpling.
    5. Set aside on a flour dusted tray.
    6. Continue with all the wantons and set aside.


    1. Using a medium sized cooking pot (capacity 8 cups), over medium low fire, warm pot for 1 minute.
    2. Saute garlic and onion in oil till onion is wilted and translucent.
    3. Add the shrimp juice and simmer for 5 minutes; this is to remove the fishy smell of the shrimps.
    4. Turn fire to low.
    5. Mix in the shrimps and continue to saute for 2 minutes.
    6. Add in the fish sauce and saute for 30 seconds.
    7. Pour in chicken broth and simmer for 10 minutes.
    8. Season with salt and pepper.
    9. Add in the dumplings and continue to simmer for 10 minutes or till the dumplings are cooked.
    10. Adjust taste before serving.
    11. Sprinkle with garlic and spring onion before serving.


  • If you do not have fresh chicken broth, or boxed chicken broth, you may use chicken cube or chicken powder. Use one cube per two cups of water to start.