Ingredients
Units
Scale
- 1 pack of molo (or siu mai/wonton) wrappers
- 1 whisked egg
- ***
- Molo Filling:
- 1 1/4 cups fatty ground pork
- 1 cup medium-sized head-on shrimp, peeled, chopped (reserve heads)
- 1/2 tsp. freshly-ground black pepper
- 5 cloves garlic, minced
- 1 can whole water chestnuts, chopped medium (or use fresh if available and at all possible)
- 2 Tbsp. all-purpose flour
- 1 tsp. salt
- 1 egg
- ***
- For chicken stock:
- 1 whole chicken, chopped
- 12 cups bottled water
- 1 cup shrimp heads
- 1 stalk celery, chopped
- 1 carrot, chopped
- 2 large onion, chopped
- fish sauce and white pepper, to taste
- ***
- 2 boneless skinless chicken breasts, cooked and shredded
- ***
- Garnishes: chopped spring onions, minced fried garlic and sesame oil
Instructions
- In a stock pot, add whole chicken, water, shrimp heads, celery, carrot, onions, fish sauce, and ground white pepper to taste. Bring it to a boil and just let it simmer for 1 ½ hours.
- Once the chicken is cooked and tender, remove from pot. Let it cool and use the meat for chicken salad as a separate meal – discard all other solids, but reserve broth. Season broth with additional fish sauce and pepper, if you think it needs more – it probably shouldn’t.
- Make the molo dumplings by gently combining all the filling ingredients.
- Place 1 Tbsp. of the pork mixture in the center of a wonton wrapper and, using your index finger, moisten two adjacent sides of the wrapper with the remaining whisked egg. Fold the wonton into a triangle, squeezing out any air pockets, then moisten one of the long ends with the egg and bring the two long ends together, similar to a tortellini. Place the dumplings on the lined tray and repeat until the filling is used up.
- Bring strained stock to a boil and start adding the dumplings and the shredded chicken breast for about 3 minutes or just until the dumplings are cooked. Garnish with lots of chopped spring onions, fried garlic and a little sesame oil.
