Pansit Molo (Wonton Soup) Recipe | James Beard Foundation
Pansit Molo (Wonton Soup) “The dumplings are the most important part of this soup, and the key is to use the thinnest wrappers you can find; once cooked, they
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Cooking tools:
- Oven
- Baking sheet
- Tongs
- Stockpot
- Fine-mesh sieve
- Airtight container
- Mixing bowl
- Plate
- Spatula
- Freezer-safe ziplock bag
- Freezer
- Refrigerator
- Stove
- Ladle
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 5 pounds chicken bones
- 2 celery stalks, each cut into 3 pieces
- 2 large quartered white onions
- 1 large halved carrot
- 1/4 cup cilantro stems
- 4 bay leaves
- 2 teaspoons whole black peppercorns
- 1/2 pound ground chicken
- 2 tablespoons thinly sliced scallions
- 1 tablespoon fish sauce
- 1 tablespoon minced water chestnuts
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon porcini mushroom powder
- Pinch freshly ground white pepper
- Pinch kosher salt
- 50 thin Shanghai-style dumpling wrappers
- 1 recipe (8 cups) chicken stock
- Freshly ground white pepper
- 1 finely sliced scallion for garnish
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