AuthorBiteSizedDive into the comforting depths of Seafood Molo Soup, a Filipino classic that brings together the heartwarming flavors of delicate dumplings and a fragrant seafood broth. Perfect for 4-5 servings, this dish is the ultimate centerpiece for any gathering or a soothing solo indulgence on chilly days.
The star of this dish is the molo dumplings, lovingly crafted with a flavorful mix of minced shrimp, ground pork, and aromatic seasonings like sesame oil, soy sauce, garlic, and onion. Wrapped in tender molo wrappers, these little bundles of joy soak up the rich broth, turning each bite into a burst of savory delight.
The soup itself is a masterpiece. It starts with a base of shrimp stock, enhanced with sautéed garlic, onion, and a zing of fresh ginger for a warm, aromatic foundation. As the dumplings gently simmer, they release their flavors into the broth, creating a harmonious balance of land and sea.
But the indulgence doesn’t stop there. Generous additions of diced shrimp, shredded chicken, and optional squid balls transform the soup into a feast, each ingredient adding its own unique texture and taste. A splash of fish sauce and a drizzle of sesame oil round out the dish, creating a broth that’s equal parts light, savory, and deeply satisfying.
Garnished with vibrant spring onions and crunchy fried garlic bits, Seafood Molo Soup is a bowl of comfort that delights the senses. Whether you’re looking to impress dinner guests or simply treat yourself, this hearty, aromatic dish promises to warm both your stomach and soul.
In a bowl, mix the chopped shrimp, ground pork, sesame oil, soy sauce, minced garlic, and onion. Season with salt and pepper.
Fold the filling in the molo wrappers until all the filling has been finished. Set dumplings aside.
In a large pot, heat some oil. Sauté garlic, onion, and ginger until aromatic.
Add the shrimp stock and bring it to a gentle boil.
Drop the prepared molo dumplings into the simmering soup. Cook for about 3-4 minutes or until they float.
Add the shrimp, shredded chicken and fish balls. Let simmer for another 2-3 minutes or until the seafood is cooked.
Season with fish sauce and a drizzle of sesame oil. Ladle the soup into bowls and garnish with spring onions and fried garlic bits.
Ingredients
Directions
In a bowl, mix the chopped shrimp, ground pork, sesame oil, soy sauce, minced garlic, and onion. Season with salt and pepper.
Fold the filling in the molo wrappers until all the filling has been finished. Set dumplings aside.
In a large pot, heat some oil. Sauté garlic, onion, and ginger until aromatic.
Add the shrimp stock and bring it to a gentle boil.
Drop the prepared molo dumplings into the simmering soup. Cook for about 3-4 minutes or until they float.
Add the shrimp, shredded chicken and fish balls. Let simmer for another 2-3 minutes or until the seafood is cooked.
Season with fish sauce and a drizzle of sesame oil. Ladle the soup into bowls and garnish with spring onions and fried garlic bits.
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