Named for the Molo district of Iloilo City, this Filipino dish is made by filling thin wonton wrappers with chicken and shrimp, then cooking the dumplings in a clear chicken broth. Preparing the rich broth in a pressure cooker helps the dumplings cook just right.
Put the bone-in chicken legs, carrot, onion, salt, and 2 liters of water in the pressure cooker. Close the lid, and once it whistles, cook over low heat for 30 minutes. Strain the broth.
In a bowl, thoroughly combine the ground chicken, chopped shrimp, green onions, crushed garlic, egg, salt, and black pepper.
Place one 5 ml measure of filling in the center of each wonton wrapper. Moisten the edges with water and seal tightly, then fold the corners into a triangle.
Bring the strained broth back to a boil and add the dumplings. Boil for 6–7 minutes, until they float to the surface and the filling is cooked through.
Moisten the edges of the wrappers with water and seal them tightly so the filled dumplings do not open in the soup. Contains wheat (gluten), eggs, and shellfish (shrimp).
Yufka kenarlarını yeterince nemlendirmeden kapattım, 7 dakikalık haşlama sırasında birkaç tanesi çorbada açılıp harcı dağıttı, çorbanın yüzeyi bulanıklaştı. Suyu daha bol kullanıp kenarları iyice bastırmam gerekiyormuş.
150 gram karides bulamadığım için harcı sadece tavuk kıymayla yaptım, lezzeti güzeldi ama karidessiz kadar zengin olmadı. Miktarı biraz artırıp tavuğu neredeyse ikiye katlamam gerekti.
Karidessiz versiyonda tavuğu artırmanız doğru bir çözüm, isterseniz bir tatlı kaşığı balık sosu da eksik olan derinliği bir miktar geri getirebilir.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
