Pansit Molo
Pansit Molo
1 cup ground pork
1/2 cup cooked, flaked chicken
toyo to taste
2 eggs
3 tbsps. chopped green onion
pinch of pepper
1/2 cup shelled fresh shrimps (sliced)
1/4 head medium-sized garlic (chopped)
1/2 medium-sized onion (chopped)
1/4 cup chopped apulid
(chinese chesnut) either boiled or canned
procedure:
Combine all ingredients. Divide the mixture into two and wrap one-half of the mixture by teaspoonfuls in Pancit Molo wrapper. Set aside the emaining half for tie broth. To make wrappers: sift together 2 cups flour and 1/4 teaspoon salt. Add the yolks of 3 eggs and knead with the fingers. Add 1/4 cup water and work until the dough becomes very smooth and fine. Roll out on a floured board to about the thickness of paper. Cut in small triangular pieces about 3″x 3″. Prepare:
20 cups chicken broth
1/2 head garlic (chopped)
pinch of pepper
1/4 cup lard
1/2 medium-sized onion (chopped)
salt to taste
3 tbsps. green onion (chopped)
Procedure:
Saute garlic and onions. When slightly brown add remaining half of the stuffing mixture and cook for about 5 minutes. Add chicken broth and bring to a boil. Drop stuffed wrappers in the broth. Season with salt and pepper. Cover and boil for 15 minutes. Makes 20 servings.