NutriAsia - Molo Soup

Molo Soup

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.

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