Make Pancit Molo, A Savory Filipino Wonton Soup

, chef & owner of Goosefeather in New York, is making pancit molo, a reassuring Filipino that he discovered to make from his mother, Eva. This pancit molo integrates a delicious shell-infused broth plus pork, chicken, and stuffed-wontons for a soup that is essentially love in a bowl.

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Make Pancit Molo, A Savory Filipino Wonton Soup

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About the Author: Yvette Cook


  1. First from this channel I’ve seen where a chef gave an actual measurement using spoon sizes. That is very helpful for those that don’t have the time to measure by weight.

  2. So proud to be an ilonggo filipino. An iconic comfort food to the ilonggos featured here is a great pride.

  3. Love this dish so much!! My lola and mom air dries it by hanging on a makeshift rack and my task is to keep the stray cats from eating it lol 😂

  4. This dish is quite similar to the Cantonese style wonton soup, except that for the Cantonese ones the wonton is usually made with just shrimp and pork, and the broth is made with dried flatfish (大地魚). The Filipino version seems even more flavourful though!

    1. It was mostly likely brought over to the Philippines by the Cantonese immigrants and then modified by the locals.

    2. Might as well claim that pasta came from China as well. Yea everything is from China. Give some credit to PH.

    3. @crimsonDyNaM0 Pasta most likely did come from China, and Italians will admit it. But they definitely made it their own thing; the origin matters less now. HK diners (cha chaan tangs) make their own version of bolognese, so the circle returned a bit

    4. Awesome comment. I always wondered how that Canto wonton broth was made and did not know about the flatfish; you added to my food knowledge, which I am always hungry for.

    5. There’s an Asian Food Channel show that went to the birthplace of pancit molo. It is similad to wonton soup, and at that time flour products were called “Pancit” (be it the noodles that we refer to as pancit today, or the wonton wrappers). Molo is a district in Iloilo city that has lots of Chinese immigrants.

  5. Thank you Chef Talde and #Munchies for this great make-at-home recipe. Also, thanks to Chef Talde’s mom for the inspiration.

  6. My family is from Iloilo as well and I make this from my auntie’s recipe.
    She adds a little shredded chicken.,but this video and your recipe is very nostalgic.
    Going to make some now. Thank you for this !

  7. Wontons are simply delicious. There are so many variations and much depends on the quality of the broth. In any case, I’m getting hungry right now 🙂

  8. Im Filipino and can cook 95% all of the most common Filipino recipes but man pancit molo is definitely something you eat in restaurants or panciteria.

  9. This recipe is totally influenced from the chinese way of cooking which involves the ginger…making the pancit molo more fusion…should be called the Asian Molo

  10. I’ve never heard of this dish and I’m filipino. But I’ve definitely had this dish since my dad loves chinoy (filipino-chinese) cuisine. I just don’t remember them being called pancit molo on the menus since they usually just called wontons.

    1. From Iloilo, Philippines. Try Visayan and Mindanaoan dishes next time not all known Filipino dishes are from Luzon.

  11. Imagine a street food icons video like ” The fried chicken king of New Mexico “

  12. Dang, now I’m craving Pancit Molo Soup. We have some Molo Balls ( the wantons) (store bought from Molo, it’s a district in the city where the dish is from) in the fridge but we couldn’t make the soup hahahah.

    But yeah dude, no ginger 😂 still that soup looks delish!

  13. It’s wonton NOODLE soup. Pancit literally translates as “noodles”

  14. i love that you put ginger in your stock. it helps lessen the fishy, “malansa” taste of the shrimp

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