Pancit Molo

This is our basic pancit Molo recipe as we do it at the restaurant, and it is more closely akin to that offered at the Panaderia de Molo. I loved the way Maget Gaston Locsin shaped her dumplings like nuns’ hats, reminiscent of the original nuns in the Molo district, and I’ve adopted that technique. (Once you get going, it makes sense to make a lot of dumplings—it’s pretty quick work, and they freeze well.) A third of the recipe, in 12 cups of chicken stock, will feed six, so you can keep tw