Chicken & Corn Molo Soup

Molo dish is a long time favorite in my family.  Long before instant molo wrapper was invented, my brothers and sister had come to like it very much.  I remember how my parents worked hard together just to make the molo wrapper from scratch.  We call the dish Pansit Molo.  It was an ancient family recipe.  The recipe was tedious to cook then, that’s why it was only served during special occasions.  Hence, we are accustomed to have it on special day only.

But thanks for instant food!  Molo wrappers now are available right away in any market.  I can cook the dish anytime I want it.  However, the old recipe still requires more time to prepare and cook.  That became my dilemma.  So, I tried to simplify the old recipe.  Now I can share it with you!

 
Ingredients:
300 g Ground Pork Sirloin (Lomo)
60 g Knorr Chicken & Corn Real Chinese Soup
1 pack 2x2 Molo Wrapper (approx.100 pcs)
2 pcs. Medium Egg (separate eggyolk & white)
1 tbs. Cornstarch
2 tbs. Melted Butter
2 tbs. Canola oil
1 pc Medium Onion (minced)
2 cloves Garlic (minced)
1 tbs. Oyster Sauce
2 tsp. Salt
1 tps. Brown Sugar
Powdered Black Pepper (for seasoning)
Onion Spring (chopped)
2 liters Water

Procedure:
Molo Filling

1. In a mixing bowl, combine ground lomo, egg yolk, cornstarch, pinch of pepper & 1tsp.salt.  Mix thoroughly.
2. Put one piece of molo wrapper on a saucer.
3. Put small amount of meat filling in a corner of the wrapper.
4. Roll the wrapper until ¾ only leaving a small triangle.
5. Wipe each edge of the wrapper with egg white (albumen).
6. Fold each edge following the triangular shape to seal the meat.
7. Repeat the process until all meat are wrapped.
8. If there’s excess wrapper, cut itinto small pieces (wrappers must loosely separate from each other beforecutting)
9. If there’s excess meat, form it into small balls.

        (see Molo Wrapping)

Soup

1. In a mixing bowl, dissolve Knorr Real Chinese Soup in 500ml water. Stir & leave no lumps.
2. In a sauce pan, heat oil over medium fire.
3. Add butter then sauté onion & garlic.
4. Add 1.5 liters water and bring to boil.
5. Pour in the dissolved soup and stir continuously until it boils again.
6. Add oyster sauce & 1tsp.salt.
7. Add the molos (& meat balls and cut wrappers).  Gently stir.
8. Simmer the soup for 3 minutes or until most of the molos float.
9. Whisk the leftover egg white.
10. Pour gently into the soup while stirring.
11. Remove from fire and season to taste.
12. Garnish soup with spring onion.  Serve while hot.

Makes 6-8 servings.

Tip:  Don't let molo wrappers expose to air while wrapping.  The wrappers will harden and difficult to wrap the meat.