Pancit Molo — Visayas, Philippines

Born in the Molo district, Iloilo's old Chinese quarter, this soup is a full-blown creolization: the wonton technique arrived with southern Chinese immigrants, but the resulting dish became creole in Ilonggo hands. The paradox is in the name: it is called 'pancit' (noodles) yet contains not a single noodle, because pork and shrimp wonton wrappers are the star. The local touch is golden fried garlic on top, found in no Cantonese wonton soup.

Ingredients

250 g wonton wrappers
250 g ground pork
150 g shrimp, minced
1.5 l chicken broth
1 tablespoon soy sauce
1 small onion, chopped
6 garlic cloves (4 for the filling, 2 for frying)
scallions and black pepper to finish

350–480 kcal per typical serving. per bowl with 6-8 wontons and broth (estimated from the typical recipe)

Where to try it

Iloilo

More history on Wikipedia: Pancit molo

How it is made

Combine pork, shrimp, onion, chopped garlic and soy sauce; let the filling rest 15 minutes.
Fill each wrapper with a teaspoon, seal the edges with water and shape the wontons.
Separately fry the sliced garlic in oil until golden and set aside on paper towels.
Bring the broth to a gentle boil and cook the wontons 6-8 minutes, until they float.
Serve in deep bowls with the broth, chopped scallions, pepper and the fried garlic on top.