I taught the girls how to make wontons a couple weeks ago. They made a lot and we were able to freeze them. Aside from steaming and pan frying wontons, you can also make it into soup. In the Philippines we call this molo soup.

It’s essential to have a good broth as a base for this soup. Start by placing 2 split type chicken breast in a pot and add enough water to cover it, then add some pepper corns and a medium onion. If you want a richer and more flavorful broth you can add smoked ham hocks or ham bones in your stock. Let this come to a boil then lower the heat and cook for about 25-30 minutes or until done. Don’t forget to remove scum that floats to the top. Remove chicken breast from stock and shred the meat and set this aside. Strain your broth, you will use this later on.

In another pot, add 2 Tbsp. vegetable oil and saute one medium finely chopped white onion and 2-3 cloves minced garlic. Add your shredded chicken and continue cooking until it’s coated with the aromatics. Add your broth (around 6-8 cups) and let this come to a boil. Then drop in your wontons carefully and cook until it floats to the top and the wonton skins become translucent. Season with fish sauce to taste.

Ladle into bowls and garnish with some chopped spring onions and toasted garlic bits.