Pancit Molo - Ravioli Na May Sabaw

The first time I cooked this, I got not just thumbs  up but arms up in Hallelujah from my family!  Getting a compliment like that surely meant I hit  a gold mine!  To reinforce it, they asked that I cook it again a few days later.   I am just ecstatically happy that I was able to make this right!  To celebrate, I did my dance of joy! A fast pas de bouree with turn!!!

 

Piping hot and flavorful!  Definitely classified as comfort food!  Pero ano nga ba ang Pancit Molo,  It does not remotely look like pancit.  It can be classified as pasta though due to the wrapper which is made of flour.  Then there is the filling.  Am I not correct in saying that it is Ravioli na may sabaw?

FILLING
1/4 kilo ground pork
1/4 kilo  shrimps - shelled and minced
1/3 cup finely chopped singkamas/turnips
1/3 cup finely chopped carrots
1/2 medium onion - finely chopped
1 egg
1 tbsp soy sauce
1/4 tsp freshly ground pepper
Siomai wrapper

SOUP
10 cups chicken stock
1 1/2 Tbsp oil
3 Tbsp minced garlic
1/2 medium onion - chopped
100 gm shrimps - shelled and finely minced [about 1/3 cup]
100 gm ground  pork or shredded cooked or ground  chicken [about 1/2 cup]
1 1/2 Tbsp patis (or to taste)
freshly ground pepper
Garnish:
chopped green onion
fried garlic


FILLING
1.    Combine all the ingredients in a bowl.
2.    Lay one wrapper on a flat working surface. Put about a  teaspoonful of the filling in the middle. Fold  wrapper to opposite end to make a triangle.  Seal edges together
3.    Repeat until all fillings are used up.
4.   Extra  wrappers can can go straight to the soup stock if desired.

SOUP:
1.    Heat the oil in a medium sized stock pot.
2.    Saute the garlic in medium-low heat. Do not burn.
3.    Once garlic is golden crispy brown, scoop out 2/3 of it and set aside.
4.    Add in the onion and saute for about 2-3 minutes or until translucent.
5.    Bring up heat to medium-high and stir in the ground pork and shrimps. Cook for 1 minute.
6.    Mix in the patis, stir. Cover pot and cook for 2-3 minutes.
7.    Add in the stock and bring to boil.
8.    Gently drop the filling in the boiling stock. Put in just 20-30 of the wrapped fillings the rest can be fried and served with sweet n sour sauce or frozen and used the next time you cook this
9.    Simmer under cover for about 30 minutes.
10.    Add in the extra  wrappers, cook for a further 2-3 minutes.
11.    Remove from heat. Put in bowl garnish with  chopped green onion and fried garlic.