Molo Soup (Pork Dumpling Soup) – A Cozy Filipino Breakfast

In a bowl, combine ground pork, 1 tablespoon of the minced garlic, half of the chopped onion, fish sauce, pepper, and the egg. Mix well with a fork until evenly combined.

To assemble each dumpling, place a rounded teaspoon of filling in the center of a wonton wrapper. Wet the edges with a little water, fold over to form a triangle, and press to seal. Pull the two bottom corners together and pinch to make the classic wonton shape. Place on a baking sheet lined with parchment paper and repeat until all filling is used.

In a large pot, add chicken breast and enough water to cover. Bring to a gentle simmer and cook for 10-12 minutes, or until cooked through. Remove the chicken, let cool, and shred with two forks. Discard the poaching water or reserve for future use.

In the same large pot, heat oil over medium heat. Sauté the remaining garlic (about 2 tablespoons) and the remaining chopped onion until fragrant, about 2 minutes.

Pour in the chicken broth and bring to a rolling simmer. Stir in the shredded chicken. Season with additional fish sauce and pepper to taste.

Slide the pork dumplings into the simmering broth one at a time. Stir gently so they don't stick. Once they float to the top, let them cook for an additional 3-4 minutes until fully cooked.

Add the napa cabbage and sliced green onions. Let cook for 2-3 minutes, until the cabbage is tender but still bright. If using, fold in the purple cabbage for color and texture—cook only for a minute so it keeps a bit of crunch.

Serve immediately in bowls, making sure each gets a good number of dumplings and some broth. Enjoy with extra green onions on top and a sprinkle of white pepper if desired.