Named after the Molo district of Iloilo City, this dish is made by folding small wontons filled with chicken and shrimp and poaching them in a clear chicken broth. Preparing the rich broth in a pressure cooker beforehand ensures the dumplings cook to just the right texture.
Put the bone-in chicken thigh, carrot, onion, salt and 2 litres of water into the pressure cooker, seal the lid and, once it whistles, cook over low heat for 30 minutes, then strain.
Thoroughly mix the ground chicken, minced shrimp, spring onion, crushed garlic, egg, salt and pepper in a bowl.
Place a teaspoon of filling in the centre of each wonton wrapper, moisten the edges with water and seal firmly, folding the corners into a triangle.
Bring the strained broth back to a simmer, add the dumplings and poach for 6-7 minutes until they float and are cooked through.
Moisten the wonton wrapper edges with water and seal them firmly, or the dumplings will burst open in the broth. Allergens: contains gluten, egg, and shellfish (shrimp).
A few drops of sesame oil in the filling noticeably deepen the aroma; in the classic Molo recipe this is an optional touch.
Admin DadaGastro · verified in test kitchenYufka 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.
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