The “dumplings” (molo) in this soup are wontons filled with seasoned pork and egg. I like the dish because it’s Filipino-Chinese rolled into one, like my origin. I was born and raised in the Philippines with a pure Chinese father and a half Filipino, half Chinese mother.

I eat this soup summer or winter with bread. My tip is to sprinkle white pepper while it’s hot before eating to add more flavor and spiciness.

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Serve Cajun sausage stew with toasted crusty bread topped with butter and a dash or two of kosher salt.

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This recipe will stand up to experimentation. If you keep it simple and use fresh simple ingredients, you really can’t go too far wrong

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