Dumpling soup

Dumpling soup

Pancit molo

7000 Islands
Jana Liebenstein

Through my SBS podcast, ‘Kitchen Conversations’, I have the pleasure of connecting with other Australian-Filipino food lovers. Trissa Lopez stands out among them. Her blog, trissalicious.com, documents her recipes with beautiful photographs, while the online Kulinarya Club, which she costarted, brings together Filipino food enthusiasts worldwide. The Filipino take on dumpling soup is richer and heartier than its foreign counterparts. This version uses smoky ham hock, which adds depth to homemade chicken stock. Trissa’s recipe, originally from her mother, has been adapted here.


Quantity Ingredient
60ml vegetable oil
1 onion, sliced
5 garlic cloves, crushed
1 teaspoon annatto powder
1.5 litres chicken stock
1kg smoked ham hock
300g chicken breast fish sauce, to taste (optional)
4-6 soft-boiled eggs, peeled and halved
spring onions, thinly sliced, to serve

Pork and prawn dumplings

Quantity Ingredient
1 1/2 tablespoons vegetable oil
1 onion, finely chopped
500g minced chicken
300g raw prawn meat, chopped
1 spring onion, finely chopped
1/2 large carrot, finely chopped
1/4 teaspoon white pepper
1/2 teaspoon salt flakes
40 wonton wrappers


  1. To make the dumpling filling, heat the vegetable oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes, stirring until soft. Remove from the heat and allow to cool. Transfer to a large bowl with the chicken, prawn meat, spring onion, carrot, pepper and salt. To combine the filling, pick it up and slap it back into the bowl. Repeat this motion about 25 times; this will ensure a light but firm texture.
  2. To make the dumplings, fill a small bowl with water. Place a wonton wrapper on a clean work surface and place a heaped teaspoon of filling in the centre. Working with one wrapper at a time, dip your finger in the water and run it around the edge of each wrapper to moisten. Fold the wrapper into a triangle to enclose the filling, then bring two corners together and press them together. Repeat with the remaining wrappers and filling to make 40 dumplings in total.
  3. To make the soup, heat the vegetable oil in a large deep saucepan over medium heat. Add the onion and garlic, and cook for 3 minutes, stirring until it starts to soften. Add the annatto powder and stir for 1 minute. Add the stock, ham hock and chicken, and bring to the boil over high heat. Add the dumplings, then reduce the heat to medium and cook for 30 minutes, or until the dumplings are cooked. Season with fish sauce, if desired, and salt flakes and freshly cracked black pepper. Remove from the heat. Use tongs to remove the chicken breast and ham, allow to cool slightly, then shred the meat, discarding the bone.
  4. Divide the dumplings among serving bowls, then pour over the hot soup. Top with the chicken, ham and soft-boiled egg. Scatter with spring onions to serve.
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