[Recipe] Pancit Molo Style No Wrap Steamed Dumpling

Here's an idea.

Pancit Molo Style No Wrap Steamed Dumpling

All the flavors of a traditional pancit molo, but cooked differently. Pancit molo filling with canned button mushrooms mixed in and then layered with sheets of wanton wrapper (I only managed to make 4 layers). To give it a more siomai vibe, I topped it off with sesame oil and chili garlic.

The idea isn't original. I got the inspiration from numerous social media posts on how to make a lazy dumpling, but substituted the dumpling base with my pancit molo filling recipe.

This turned out better than I expected. I will definitely be making this again.

Ingredients:

• 500 grams ground pork
• 250 grams chicken breast, boiled and shredded
• 150 grams peeled shrimps, roughly chopped
• 1 whole egg
• 1 tsp ground black pepper
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 pack molo/wanton wrapper
• 1/4 Cup chopped spring onion
• 1 Chicken broth powder/bullion 
• 2 Tbsp roasted sesame oil (as topping)
• 2 Tbsp chili garlic (optional, as topping)
• 1 Tbsp Patis (fish sauce)
• Salt to taste (normally the chicken cube and the fish sauce will have enough saltiness)

Directions

1. In a large mixing bowl, combine the ground pork, diced onion, minced garlic, chopped spring onion, and chopped shrimp. Season with ground black pepper, chicken broth powder (if using cubes, crush them thoroughly to blend), and fish sauce.

- To check seasoning, form a small patty (about 1 tablespoon) and pan-fry it. Taste and adjust salt or seasoning as needed.

3. Prepare two steaming containers that can each hold half of the mixture (a stainless steel container works well). Divide the meat mixture evenly between them.

4. For each container, layer as follows:

- Start with shredded chicken breast at the bottom.

- Add a layer of wonton wrappers.

- Spread a portion of the meat mixture on top.

- Continue alternating layers of wonton wrappers and meat mixture until all the filling is used.

- Finish with a final layer of wonton wrappers on top.

6. Pour just enough water into each container to cover the top layer of wrappers. Steam for about 45 minutes, or until fully cooked.

7. Before serving, drizzle with roasted sesame oil and top with chili garlic sauce, if desired.

Nutritional Summary (Whole Recipe)

• Calories: 3,060 kcal — high calorie density due to pork and oils
• Protein: 220 g — excellent source of protein from pork, chicken, and shrimp
• Fat: 168 g — derived mostly from pork fat, sesame oil, and chili garlic
• Carbohydrates: 155 g — primarily from the wrappers and small amounts from aromatics