MOLO DUMPLINGS

1. 125 grams Lean ground pork
2. 100 grams Shrimp, peeled, boiled and chopped
3. 1 tsp Garlic, chopped
4. ½ piece Onion, chopped
5. ¼ tsp UFC Iodized Salt
6. ¼ tsp UFC Ground Pepper
7. 1/8 tsp White sugar
8. 1/2 Egg, beaten
9. 20 pieces Wonton wrappers
10. 1 tbsp All-purpose flour

MOLO BROTH

1. 1 tbsp Golden Fiesta Palm Oil
2. 1 tsp Garlic, crushed
3. 50 grams Chicken meat (thigh part), boiled and flaked
4. 1 piece Shrimp broth cube
5. 1 tbsp Chicken Broth
6. 4 cups Water used for boiling chicken
7. 3 stalks Spring onions, chopped
8. ½ head Garlic, chopped and toasted

PREPARATION

• 1. To make molo dumplings, combine the lean ground pork, shrimp, spring onions, garlic, onion, UFC Iodized Salt, UFC Ground Pepper, sugar and egg. Mix well.
• 2. Scoop about 1 teaspoon of the mixture onto the center of the molo wrapper.
• 3. Close molo by bringing up the bottom end up to ¾ of the wrapper.
• 4. Bring the remaining opposite corners to the center by tucking in one side.
• 5. Seal with egg wash.
• 6. Close the wrapper by bringing the other end towards the middle. Repeat with remaining filling. Sprinkle flour over dumplings to keep it from sticking together.
• 7. Heat Golden Fiesta Palm Oil in a stockpot.
• 8. Sauté garlic until toasted. Add flaked chicken.
• 9. Add cooking water, shrimp broth cube and Chicken Broth.
• 10. Let the broth boil for 5 to 10 minutes. Drop the molo dumplings into the boiling broth, and let the molo dumplings cook for 2 minutes before turning off heat.
• 11. Cover, and let molo dumplings cook in the heat before serving.
• 12. Serve with spring onions and toasted garlic.