At first look (especially if you’re unfamiliar with Filipino food), one might assume that pancit molo is a noodle dish. But, contrary to what the name implies, it’s not your typical pancit –at all. For example, there’s pancit Bihon (arguably the most popular), Palabok, Malabon, Luglug, Canton, Puso, and so on. Although slightly different from each other, most pancit is a noodle dish topped with sauce, filling, and garnishes. On the other hand, pancit molo is a dumpling soup with no noodles whatsoever.
It’s a regional delicacy of Iloilo in the Visayan region of the Philippines. But if you ask me, it reminds me so much of Chinese wonton soup. Of course, I wouldn’t be surprised if it is indeed a Chinese influence. After all, the word “pancit” comes from the Hokkien word “pian-e-sit,” which translates to “food that is convenient to cook.” In other words, pancit pertains to the cooking technique, not the ingredient. So does this mean pancit molo is easy to make? Well, yes and no.
Yes, if you’ve already made your dumplings. No, if you still have to make everything from scratch. But if you already have the dumplings, it lives up to the pancit reputation. All you have to do is create a simple broth and add the dumplings. And in true Filipino fashion, we eat this dumpling soup with rice.
Making pancit molo vegan is not only possible; you can make it in more than one way. Here, I’m showing you two ways to make the dumplings—first, tofu and mushrooms for those who shy away from mock meats, and second, mock meat for those who prefer a similar texture but use plant-based sources.
Admittedly, the second version with mock meat is much easier to wrap because it binds well. I’ve used Omni Mince, but you can explore your grocery store for other vegan brands. You can even use vegan burger patties. But the tofu and mushrooms should still work, mainly because the crumbles will be wrapped in dumpling wrappers anyway.
Speaking of dumpling wrappers, finding a vegan brand can be tricky. I suggest checking the ingredients label to ensure they have no eggs. Luckily, in the Philippines, one brand called “Bambi” has no eggs or animal-derived ingredients. I pick the large ones for the size, so they’ll be easier to wrap.
When it comes to wrapping, I’m no dumpling master. So if I can do it, so can you! The steps may take some time, but they’re straightforward. As you keep doing it, you’ll get better and better. Think of it as a craft. And just like any craft, it’s a skill, not a talent. Anyone can do it if they take the time and some interest in it.
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
TOFU AND MUSHROOM FILLING:
- Heat a medium pan over medium heat and pour the cooking oil.
- Add the tofu and mix around to fry all sides.
- Once golden, mix in the mushrooms, garlic, and onions.
- 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.
- Turn off the heat and let it cool down.
GROUND MEAT FILLING:
- 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:
- Place a tablespoon of the filling in the middle of the wrapper and dab water on all sides of the wrapper.
- Grab the bottom corner of the wrapper and lift and meet the upper corner to form a triangle. Press down to seal.
- Gently press around the filling to seal all gaps. You can stop here or go fancier with the wrapping, which can be fun.
- Using your thumbs, gently make a dent in the middle of the triangle to make the wrapper slightly bendable.
- 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 :
- Heat your water in a medium pot over medium heat.
- Add your vegan broth, sesame oil, fried garlic, and vegan patis. Adjust seasoning to taste.
- Put to a gentle boil then turn off the heat.
TO ASSEMBLE :
- 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.
- Alternatively, you can steam your dumplings separately for 3-5 minutes to make sure they won't tear.
- Serve your dumplings in broth and garnish with green onions.
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!