Molo soup is one of those dishes that sounds harder than it is. Yes, you're making dumplings from scratch. But the filling takes 10 minutes to mix, the wrapping is mostly meditative once you get into a rhythm, and the broth practically builds itself. The hardest part is not eating them before they make it out to the dining table.
Molo is a dumpling soup that comes from Molo, a district in Iloilo City, which is probably the most straightforward origin story a Filipino dish has ever had. It's a staple of Ilonggo cooking, traditionally served at fiestas and big family gatherings, though there's no reason it has to stay that way.
The filling is straightforward but deliberate. The shrimp is roughly minced so you get actual bites of it, not just flavor. Singkamas adds crunch and a texture difference against the soft wrapper. Oyster sauce and white pepper tie everything together. The broth is clear and savory, built from chicken and rounded out with fried garlic and chili crisp — some heat and crunch without changing what the dish fundamentally is.
Make filling: Combine the ground pork, minced shrimp, carrot, singkamas, oyster sauce, white pepper, egg, and cornstarch in a bowl. Mix until everything is evenly distributed. Keep in the refrigerator for 20-30 minutes to help firm up.
Wrap molo: Place about a teaspoon of filling in the center of each molo wrapper. Add water on the edges of the wrapper with the tip of your finger. Fold into a triangle, then bring the two bottom corners together and press to seal. Set aside on a lightly floured surface so they don't stick.
Make broth: Bring about 6 cups of water to a boil in a large pot. Add the minced garlic, chicken breast and chicken cubes and simmer over medium heat until the chicken is cooked through, about 15–20 minutes. Keep the broth on a low simmer.
Shred chicken: Pull out the chicken and let it cool to the touch. Shred it and set aside.
Cook dumplings: Drop the molo dumplings into the simmering broth in batches. They are done when they float to the surface and the wrappers look slightly translucent, about 3-5 minutes depending on the size of your molo.
Add chicken: Return the shredded chicken to the pot along with the green onions. Taste for seasoning and add more fish sauce if needed.
Serve: Ladle into bowls and top with fried garlic and a spoonful of chili crisp.
