Hot, hot, hot!
Literally and figuratively, molo soup is HOT!
The warm, comforting and soothing effect of this soup are enough reasons to make this a staple in your kitchen menu. The solid combination of chicken, pork dumplings and the garlicky flavor of the broth just make a perfect soup.
Especially lately that it has been raining, molo soup should be the excellent comfort food with a wet weather at the backdrop.
Molo soup
For the pork dumpling:
1/2 kilo ground pork
1 onion, minced
1 egg
4 tbsps flour
salt and pepper to taste
molo wrappers
For the chicken broth:
1 pc chicken thigh/legs
salt and pepper to taste
1 onion, quartered
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1/4 cup deveined shrimps, chopped
1 medium onion, sliced
1 head of garlic, minced
2 tbsps patis (fish sauce)
1/2 cup dahon ng sibuyas (green spring onions)
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To make the broth, season chicken with salt and pepper. In a pot, cover with water and add onion. Cook until chicken is tender and cooked. Shred chicken and set aside. Meantime, keep stock for later use.
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The pork dumplings are made by seasoning the ground pork with salt and pepper and adding onion, egg and flour. Mix well and wrap in molo wrappers. Set aside.
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In another pot, saute onion, garlic, chicken and shrimps. Season with patis. Add chicken stock and bring to a boil. Once boiling, drop dumplings and cook for ten to fifteen minutes. Top with dahon ng sibuyas (green spring onions). Serve hot.