Pansit Molo is a favourite comfort food for all ages, even more so when the weather is gloomy. With the ‘Ber’ months afoot and squashes and gourds abound, a dumpling is a great way to serve up squash. The mushroom broth with wakame is an added flavour dimension. Wakame also provides a plant based source of collagen. Eat it as a ‘siomai’ or as in a soup, these bite size dumplings burst with flavour and nutrition!
- 4 cups raw squash, cubed
- 1 cup malunggay
- 2 tbsp vegetable broth
- 1 pack siomai or dumpling wrapper
- 1 cup dried shiitake mushrooms, Chinese preferably
- 1/2 pack dried wake
- 1 tbsp garlic, chopped
- 1 tbsp onion, chopped
- wansoy or green onion to garnish
Boil the raw squash in water until soft.
Mash the squash. Add the vegetable broth for flavour with salt and pepper to taste.
Fold in the malungay.
Proceed to fill the square wrappers with about 1/2 a table spoon of the squash. Press the corners towards the middle and pinch
Boil all ingredients for 1 hour on low heat.
Add salt to taste.
After 1 hour, strain out the whole parts. Add dumplings.
Garnish with spring onions or wansoy and save.