Molo soup
The traditional filling for Molo soup is ground pork and minced shrimps. In this recipe, chicken is substituted for the pork. Why? I have a daughter who doesn't eat mammals.
Ingredients
Dumplings
- 250 grams chicken thigh fillets (skin on) minced
- 200 grams shrimps peeled, deveined and minced
- 1 clove garlic peeled and minced
- 1 shallot peeled and minced
- ΒΌ teaspoon ground black pepper
- 1 teaspoon salt
- 24 small wonton wrappers
Soup
- 6 to 8 cups chicken broth
- 3 shallots peeled and thinly sliced
- 4 cloves garlic peeled and crushed
- fish sauce to taste
- ground black pepper to taste
To garnish
- thinly sliced scallions
- fried shallots
Instructions
Make the dumplings
- Mix together all the ingredients (except the wonton wrappers) for the dumplings.
- Place half a teaspoonful of filling at the center of a wrapper, gather the edges together and press the edges to seal.
- Repeat until all the wrappers have been filled.
Cook the dumplings
- In a pot, boil the chicken broth, sliced shallots and crushed garlic. Season with patis, as needed, and stir in the pepper. Allow to boil gently for five minutes.
- Drop in the dumplings one by one.
- If there is leftover filling, break up any large clumps and drop into the broth as well.
- When the broth comes to a boil, set the heat to low, cover the pot and cook the dumplings for six to seven minutes (see notes after the recipe).
- Taste the broth, adjust the seasonings then stir in the scallions.
- Ladle your Molo soup into bowls, sprinkle in more scallions and top with fried shallots.