Instructions serves 10
- Bring a pot of water to the boil
- In a small pan in a low to medium heat, cook off your prawns lightly, ensuring it isn’t fully cooked. Cook for about 1-2 minutes and when ready set aside for the dumpling construction later
- Break down your rotisserie chicken into half, with legs aside and stuffing thrown away
- Once water is boiling add the cut up chicken and add two tablespoons of soy sauce and one tablespoon of fish sauce (as the soup simmers, you can balance the soup to your liking ensuring you keep a 2:1 ratio for the soy sauce and fish sauce. Cook for about 20-30 minutes
- While the soup simmers and develops into a clear chicken broth you will now prepare your dumplings. Start by grabbing your carrots (skin on) and cutting into fine cubes
- With your onions dice it finely also, ensuring it’s about 1x1cm in thickness (or somewhere close to it)
- With the prawns you cooked earlier, slice into 1 cm pieces (again, as close to this as possible is fine, it won’t make or break your dumplings… maybe break if you can’t close your dumplings properly)
- In a large bowl, add your pork mince, prawns, carrots and onions and mix very well.
- On the same bowl, add two pinches of salt and two tablespoons of soy sauce. Mix again until mixture is well incorporated.
- With your soup almost ready by this point, finish it off by adding for of that 2:1 ratio if it isn’t to the flavour profile you like, then remove the chicken carcass, but leave the drumsticks in the soup
- On a chopping board shred your chicken with a knife or fork and once done, add it back to the soup (which should be now on low heat setting)
- On a wooden surface (or chopping board), set up your dumpling station with room temperature water in a small bowl and your dumplings wrappers ready for construction.
- Add about half a teaspoon of filling to each wrapper and fold as seen on the video. Make sure to close up the sides with water. You will be able to make about 50 dumplings or even more with this filling
- Add your dumplings into the broth and let it cook gently for about 10-15 minutes, then add your english spinach (any leafy vegetable will do) to the soup
- Once you have all dumplings cooked (you will know this is done when all dumplings are floating to the surface), Serve it up in the pot
- Then grab your dinner bowls and grab a ladle or two of broth, a couple of dumplings and garnish with spring onion and fried garlic.
- Add some chilli oil if you are a chilli lover!
Chilli Oil recipe will be on a seperate recipe card. For now, find any good chilli oil from your local Asian market.
For the Soup
- 1 rotisserie chicken
- water, enough to fill a large pot, 3/4 of the way up
- soy sauce
- fish sauce
- english spinach (kangkong is also really good)
- sea salt
For the Dumplings
- dumping wrappers (you can find this in any asian grocer)
- 1 carrot
- 1 white onion
- 500 g of pork mince
- 500 g of peeled uncooked prawns
- 2 tablespoons of soy sauce
- sea salt
- water (for closing up dumplings)
Now… usually a filipino molo soup will have some sort of creamy element to it. I personally like it more lighter and earthy. So for my recipe I made my soup a simple chicken soup as what I really love about solo soup is the dumplings, and I think the soup compliments well together.
You might be thinking, “Isn’t it too hot for soup?” Since it’s summer here in Australia. That is a very good question. It is too hot for soup, however in the off chance and usually once or twice in a month you will find a rainy cold summer night. Try this! For my readers in the Northern hemisphere, this soup will be perfect every day.
As some of you may have also noticed in this episode is how sunny and hot it must have been. In yet I still made it cause this soup is something that reminds me of my childhood. I hope wherever you are in the world this simple and comforting soup can bring some old or new memories for you to cherish.
Soup up your life y’all! (Don’t forget the dumplings too)