![]() ![]() During Noche Buena (Christmas Eve in Tagalog), she cooked ho to tay, a Filipino-Chinese dumpling soup recipe, and made her own dumplings and stock. Serve in deep individual bowls, and garnish with the fried garlic or onions and green onions.My Tita Jean is a fantastic cook. Cover and simmer, Until dumplings are cooked through and are floating, 5 to 10 minutes. Add the remaining half of the yellow onion and cook, stirring, until soft, 2 to 3 minutes.Īdd 250 grams of the shredded chicken breast meat and cook, stirring, 2 to 3 minutes.Īdd 6 cups of the reserved chicken stock.īring to a boil. In a large pot over medium high heat, heat the oil. ![]() Repeat for the remaining filling.Īrrange the dumplings on a tray or plate. With fingers moistened with water, take two opposing corners and bring them to the center on top of each other.įold the remaining two corners to the center on top of each other. Working with one wonton wrapper at a time, add 1 tablespoon of the filling. Using a wooden spoon or a mixer with a beater paddle, stir all the ingredients to combine thoroughly in one direction.Īssemble the dumplings. In a large mixing bowl, add the minced chicken, shrimp, half of the yellow onion, the red onion, garlic, Worchester sauce, salt, ground black pepper and egg. Strain the stock using a fine mesh sieve, and set aside. Using a pair of tongs, shred the meat into strips, and set aside. Reduce heat to medium low and simmer, covered, 30 to 45 minutes. Skim off any scum forming on the surface. In a large pot over medium high heat, add the chicken breast and water, cover and bring to a boil.Īdd the celery, carrot, onion, garlic, bay leaves and black peppercorn, and return to a boil. 1 stalk green onion, chopped, for garnish.Fried garlic OR fried onions, for garnish. ![]() 1/2 teaspoon freshly ground black pepper.2 to 3 (or whatever that is left over) wonton wrappers, cut into strips.1/4 teaspoon freshly ground black pepper.1/4 cup (1/2 stalk) celery, finely chopped.7 to 10 large shrimp, shelled and deveined, finely chopped.300 grams boneless, skinless chicken thighs, minced.Try it out! Molo (Filipino Dumpling) Soup Ingredients For the stock Overall, another delicious, healthy yet comforting dish to add to the roster. I didn’t have fried garlic on hand so I used fried onions instead, I also accidentally added celery leaves which may have contributed to a slightly more familiar flavor profile to the soups I’m used to. Molo also uses a chicken soup base instead of seafood, and is full of chicken meat to make a heartier meal. This dish was quite similar to the Korean mandu soup despite the dumplings using quite different ingredients. My version of the recipe of course uses chicken instead of pork, and I’ve also written it to include making the chicken stock/broth from scratch. ![]() Coincidentally Kak’mbang also stumbled upon the recipe for it on YouTube, specifically the one by LittleChef Asia. Dumplings are simply the best comfort food for me, especially served in steaming bowls of hot soup on cold rainy days.įound out about molo, a Filipino dumpling soup dish, from a colleague. I generally cannot refuse dumplings of any variety, be it steamed, fried, boiled, served as dim sum or in soup, just name it. ![]()
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