MOLO DUMPLINGS
- 125 grams Lean ground pork
- 100 grams Shrimp, peeled, boiled and chopped
- 1 tsp Garlic, chopped
- ½ piece Onion, chopped
- ¼ tsp UFC Iodized Salt
- ¼ tsp UFC Ground Pepper
- 1/8 tsp White sugar
- 1/2 Egg, beaten
- 20 pieces Wonton wrappers
- 1 tbsp All-purpose flour
MOLO BROTH
- 1 tbsp Golden Fiesta Palm Oil
- 1 tsp Garlic, crushed
- 50 grams Chicken meat (thigh part), boiled and flaked
- 1 piece Shrimp broth cube
- 1 tbsp Chicken Broth
- 4 cups Water used for boiling chicken
- 3 stalks Spring onions, chopped
- 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.
