Pancit Molo (Filipino Wonton Soup)

Despite its name, this Pinoy pancit dish has no noodles, just wonton-like dumplings in place of the noodles. It is a soup dish served as a snack or as an appetizer before lunch or dinner. Use my recipe for homemade wonton wrappers (see Footnote).

Step: 1

Mix pork, shrimp, water chestnuts, salt, and pepper together in a large bowl. Reserve 1/3 of the filling mixture for the soup. Wrap about 1 tablespoon of the remaining filling in a wonton wrapper. Repeat until all of the filling is used up.

Step: 2

Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in the chicken and the reserved filling. Mix well. Add chicken broth; season with salt and pepper. Bring to a boil. Drop the filled wontons into the soup one by one. Boil until wontons float to the top, 3 to 5 minutes. Add bok choy; boil until tender, about 2 minute more. Garnish with green onions.

Per Serving: 372 calories; protein 27.5g; carbohydrates 30.8g; fat 14.5g; cholesterol 126.8mg; sodium 879.6mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it does have a few notable differences. The meat is chopped into few of pieces but of being processing menu all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.