Sausage Molo Soup (Filipino Wonton Soup)
Sausage Molo Soup is inspired by the Philippine’s version of wonton soup – it is comfort in each dumpling, and perfect on a chilly day.
Sausage Molo Soup is inspired by the Philippine’s version of wonton soup – it is comfort in each dumpling, and perfect on a chilly day. This post is brought to you in partnership with Jimmy Dean.
When you are born and raised in the city that never sleeps – a city that happens to be nearly 8,500 miles away from where your parents grew up – the dinner table becomes the fastest way to reconnect with your heritage. It’s those nightly meals that bring the family together, and especially in the winter, when I remember many cold, blustery New York nights, there was never a rush to get through a meal. It was a good time to stay inside, at the table to linger, reminisce, and listen to my parent’s stories.
My father would tell us about the days he spent as a bachelor, when he was working for a major oil company, requiring him to travel to all the islands in the Philippine archipelago. It was a unique way for him to see the country, and to taste his way through the regional cuisines. With over 7000 islands encompassing the Philippines, the dishes can be as varied as the dialects, and he would tell us of the different foods he would encounter that were very different from the ones he grew up eating.
A short plane ride south of Manila, there is a small city of Iloilo, where the foods he distinctly remembers are soups with rich broths and noodles. Pancit Molo is an example of one of these soups, though the name is misleading. Pancit typically refers to noodle dishes, but in this case, it’s more a Filipino adaptation of a wonton soup recipe. The “noodles” are actually cut wonton wrappers, and it is all cooked in a rich broth with shredded chicken. Molo soup is comfort food.
This version of Sausage Molo Soup uses the Jimmy Dean Regular Premium Pork Sausage and lends Asian flavors, folded up in little wontons. The result is a very tasty wonton, swimming in steaming chicken broth that is perfect for staying cozy and lingering at the dinner table. These days, my father is still in New York, but a phone call away, and it’s comforting to know that I can chat with him on the phone as I form these wontons and hear his stories. The next time he visits me, I’ll have to make it for him for a taste of his past.
Find the recipe for Sausage Molo Soup here.
For this and more family inspired recipes, please visit Jimmy Dean Family Table.
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MORE COMFORTING SOUP RECIPES
Mushroom and Short Rib Noodle Soup
Instant Pot Beef Nilaga (Filipino Beef and Vegetable Soup)
Roasted Tomato, Garlic, and Herb Soup
Filipino Chicken and Asparagus Sotanghon (Glass Noodle) Soup
Filipino Meatball Noodle Soup
Arroz Caldo | Filipino Chicken and Rice Soup
Sausage Molo Soup
- 1 package Premium Pork Regular Sausage
- 1/2 cup turnip finely chopped
- 1/2 cup onion finely chopped
- 2 tablespoons green onion finely chopped
- 1 tablespoon soy sauce
- 1 egg lightly beaten
- 1/2 teaspoon ginger root freshly grated
- 85 wonton wrappers divided
- 1 egg white
- 2 cups cooked chicken shredded or chopped
- 8 cups chicken stock
- Kosher salt and freshly ground black pepper
- Combine sausage, turnip, onion, green onion, soy sauce, whole egg and ginger in a large bowl, mix until blended.
- Cut 10 wonton wrappers into 1-inch strips for noodles. Cover and set aside.
- Place several wonton wrappers on work surface; brush edges lightly with eggs white. Spoon one teaspoon of filling onto the center of each wrapper. Fold one edge of the wrapper to meet the other edge, forming a rectangle. Press edges together to seal. Join the bottom two ends of the rectangle together to form dumpling. Cover filled wontons with damp towel to keep moist.
- Place the chicken stock in a large saucepan and bring to a boil over medium-high heat. Drop in the wontons, one at time to keep them from sticking; stirring occasionally. Stir in noodle strips and chicken. Cook about 10 minutes, or until the wontons float to the top and the filling reaches 160°F.
- Add salt and pepper to taste, if desired. Serve with additional chopped green onion, if desired.
This looks and sounds amazing! I love wonton soup and personally think all soup tastes better with sausage ; )
Thank you so much, Raquel! I have to say, the depth of flavor from the sausage really adds so much to the wonton! Such flavorful little morsels :)
Ooo Liren how do you make those wontons look so pretty? I’ve tried a couple but let’s say they are less than perfect. Lol.. But anyway, that looks like the perfect soup to me to try over the weekend!
The beautiful thing about wontons is that once they are cooked, they change their look dramatically – so even the most perfectly formed dumplings end up looking like the not so perfect ones :)
Can I just dive in, cuz this looks amazing!!!! I have a little sis who will flip over this soup. Thanks for sharing!
Be my guest! I would love to go swimming with these wontons :) Hope you sister likes it!