Vegan Pancit Molo Recipe
 
 
Ingredients
  • TOFU AND MUSHROOM FILLING::
  • Cooking oil
  • 1½ cup firm tofu, preferably frozen overnight, grated or crumbled
  • 3-5 pieces dried shiitake mushrooms, soaked in hot water until soft then minced
  • 2-3 cloves of garlic, crushed and minced
  • 1 small red onion, minced
  • few pinches sea salt
  • few pinches white pepper
  • few pinches garlic powder
  • few drops sesame oil
  • few pinches vegan seafood seasoning spice mix (see note)
  • two tablespoons cornstarch
  • VEGAN GROUND MEAT FILLING: :
  • 1 (250grams or ½ pound) package of vegan ground meat
  • 1 small red onion, minced
  • few pinches sea salt
  • few pinches white pepper
  • few pinches garlic powder
  • few drops sesame oil
  • few pinches vegan seafood seasoning spice mix (see note)
  • TO WRAP THE DUMPLINGS: :
  • large vegan dumpling wrappers (I used the brand, Bambi)
  • bowl of water
  • FOR THE BROTH: :
  • 4-6 cups water
  • ¼-1/2 cup vegan broth (if using concentrated powder, start with two tablespoons)
  • drizzle of sesame oil
  • few pinches fried garlic
  • two tablespoons of vegan patis, or more to taste
  • sliced green onions for garnish
Instructions
TOFU AND MUSHROOM FILLING:
  1. Heat a medium pan over medium heat and pour the cooking oil.
  2. Add the tofu and mix around to fry all sides.
  3. Once golden, mix in the mushrooms, garlic, and onions.
  4. Once the onions are slightly soft and translucent, season with salt, white pepper, garlic powder, sesame oil, vegan seafood seasoning, and cornstarch. Adjust seasoning to taste.
  5. Turn off the heat and let it cool down.
GROUND MEAT FILLING:
  1. In a bowl and using your hands, mix everything together until well combined: vegan ground meat, onions, sea salt, white pepper, garlic powder, sesame oil, and vegan seafood seasoning.
TO WRAP THE DUMPLINGS:
  1. Place a tablespoon of the filling in the middle of the wrapper and dab water on all sides of the wrapper.
  2. Grab the bottom corner of the wrapper and lift and meet the upper corner to form a triangle. Press down to seal.
  3. Gently press around the filling to seal all gaps. You can stop here or go fancier with the wrapping, which can be fun.
  4. Using your thumbs, gently make a dent in the middle of the triangle to make the wrapper slightly bendable.
  5. Dab more water on the bottom corners of the triangle. Have them meet by pressing one corner on the other end to form a slightly oval shape. You're done!
TO MAKE THE BROTH :
  1. Heat your water in a medium pot over medium heat.
  2. Add your vegan broth, sesame oil, fried garlic, and vegan patis. Adjust seasoning to taste.
  3. Put to a gentle boil then turn off the heat.
TO ASSEMBLE :
  1. When ready to eat, add your dumplings in the broth and cook for 3 minutes or until the dumplings are well cooked then turn off the heat.
  2. Alternatively, you can steam your dumplings separately for 3-5 minutes to make sure they won't tear.
  3. Serve your dumplings in broth and garnish with green onions.
Notes
Most spice mixes are vegan. Here, I use a spice mix that's called "seafood seasoning". I use it veganizing dishes that usually come with shrimp, fish, mussels, etc. Alternatively, you can also use seaweed powder.

You can make a whole bunch of dumplings and freeze them for later during times you don't have much time to cook. Just make a quick broth, like in the recipe, and add these dumplings and you'll have a dish in less than 20 minutes. Very pancit!
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-pancit-molo-recipe/