Wheat Free / Egg Free / Nut Free / Oat Free
Molo soup is more often called Pancit Molo in the Philippines. The soup is said to have originated from the town of Molo, Iloilo. The town itself, has a colorful history, and thought to be a trade center and educational hub. In the day, it was called “Athens of the Philippines”.
It is also thought that the town of Molo apparently got its moniker when the chinese mispronounced the word Moro as “Molo” when Moro pirates invaded the town. I personally do not know the truth of this but the soup certainly brings to mind the chinese influence on Filipino cooking.
Unlike chinese dumplings, which are steamed, the dumplings in the Molo soup are cooked in the meat broth. It is also cooked according to the preference of whoever cooks it, with shrimp or without, with sesame oil or not, etcetera, etc.
Although, most Molo soup version calls for the meatball to be wrapped in the Molo dumpling or wonton wrapper before being dropped into the boiling broth, I found that it was easier for our gluten free and egg free version, to just cut the dumplings/wrappers in strips. Believe me, it does not affect the complex yet delicate and delicious flavor of the soup.
I encourage you to give this soup a try. You may just love it!
Molo Dumpling Soup – Chicken, Pork and Shrimp
What we will need to have:
1 lb. ground pork
2 lbs. fresh shrimp, peeled and deveined (chop a third of it for the meat ball, reserve the rest for the main soup, keeping it cold in the fridge)
3 pcs. boneless, skinless chicken breasts
1 medium sized onion (mince a fourth for the meatball, coarsely chop the rest and set aside)
1/2 cup green onions, chopped plus 2 Tbsp. more for the meat ball
1 tsp. fresh ginger, grated ( I actually use a microplane /zester )
1 Tbsp. soy sauce (Glutenfree)
1 tsp. fish sauce
1 Tbsp. Tapioca starch
1 Tbsp. Cornstarch
1/4 tsp. baking powder
1 recipe flaxgel (1Tbsp. Flaxmeal stirred into 1/4 cup hot water- always cool a bit b4 using)
Dumpling strips (see recipe below *) – should be made at least a day ahead and kept in the fridge
12 cups water plus more if not using annatto juice
1 tsp. sea salt
1/2 cup strained Annatto juice ( 1/4 cup annatto seeds soaked in 1/2 cup hot water) * optional – this gives the soup a hint of orange color and a slight sweet, yet peppery taste
salt and freshly ground black pepper to taste
What we need to do:
- Make the pork and shrimp meatballs. In a medium sized bowl place pork, chopped shrimp, minced onion, the 2 tbsp. chopped green onions, grated ginger, soy sauce, fish sauce,tapioca, cornstarch, baking powder and flaxgel. Combine into a cohesive mix. Using an ordinary teaspoon, measure out balls and put them in a fridge friendly container. Cover and let sit in the fridge while you cook the chicken and make the broth.
- In a big soup pot, pour in the needed amount of water and sea salt. Add the chicken and bring to a boil over medium high heat. Turn heat to a simmer and continue cooking until chicken is tender. Scoop out the chicken, shred and set in a bowl and put inside the refrigerator while you filter out your broth and prepare your dumplings. (see also dumpling recipe)
- Rid your broth of all the scum and other undesirables using a strainer. You may strain the broth into a a big heat proof bowl, so you can clean your soup pot, if you do not have another pot big enough to hold the entire soup mix.
- Put all of the broth back into your pot and bring to a rolling boil over medium high heat.
- Take your meatballs and drop them one by one into the pot. Turn heat down to medium keeping it on a slow boil.
- Add in shredded chicken, annatto juice ( if using), dumpling strips and cook for 12 minutes.
- Add the rest of the green onions and the remaining shrimp and cook for another 2-3 minutes.
- Taste and season with freshly ground black pepper and more salt, according to how you like it.
*Gluten free and Egg free Dumpling Recipe:
1 cup White Rice Flour (superfine)
1/2 cup Cornstarch
1/2 cup Arrowroot Starch
1/4 cup White, Sweet Potato Starch
1/4 cup White Rice Starch (farine de riz)
1/4 cup Garbanzo Bean Flour
1/4 cup Tapioca Starch
1/4 cup Sweet Rice Flour (e.g. Mochiko or Ener-G Brand)
2 Tbsp. Amaranth or Millet Flour
1 Tbsp. White granulated sugar
1 Tbsp. Xanthan gum
1 Tbsp. Baking Powder
1 tsp. sea salt
3 Tbsp. Shortening
1 tsp. cider vinegar
1 cup warm water
1/2 cup milk of choice ( rice milk, soymilk or cow’s milk)
How we make it:
- In a medium sized bowl mix the first 13 ingredients together until well combined. This is your flour mix.
- Using a fork or one’s fingers, incorporate the shortening into your flour mix.
- Add milk, water and vinegar and form into a soft dough ball.
- Divide dough in half. Working with one half dough at a time, roll it out to pie crust thickness and cut into strips about 1/2 inch wide and close to 2 inches long.
- Place the dumpling strips inside a fridge friendly vessel and repeat process on remaining half of dough.
- Place a damp piece of paper towel on top of the strips, cover and refrigerate until needed. I have made my dumpling strips 4 days in advance and kept them without drying out in the fridge this way.
Notes:
– If not allergic to wheat or not on a gluten free diet, can use store bought wonton wrappers for dumplings – you can wrap the meat balls in them or like the GF dumpling, just cut them in strips
– If using store bought wonton wrappers, you may have to adjust cooking time for dumplings as they do tend to disintegrate in the boiling broth.
– If not allergic to eggs, omit baking powder and flaxgel and use 1 large egg as binder for the meat ball.
– When rolling out gluten free dumpling, it is helpful to liberally dust parchment or wax paper lined work surface with sweet rice flour – makes it easier to work with.