This is not the pancit Molo I remember from Prince's Kitchenette or Fatima on Calle Real in Iloilo City but it was good. I used store-bought wonton wrappers and they worked just fine. I processed the filling in my ancient Cuisinart, a mixture of pork, shrimp, garlic and yellow onions and made stock from a whole chicken I boiled with slivers of ginger, Italian parsley and celery stalks. I found out that adding surplus filling that I dropped in half teaspoonfuls into the boiling broth made the resulting soup taste closer to what I remember. Then I added my own emendations: baby bokchoy and a few drops of sesame oil.
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