Step 1

In a bowl, combine all the ingredients for the dumpling, except for the Molo wrappers. Mix using a spoon until well blended.

Step 2

Take a Molo wrapper and lay it flat diagonally. Place a teaspoonful of the filling and place it in the center. Lightly wet both sides of the top triangle of the wrapper with water. Fold the bottom half over the filling forming a triangle. Press the sides of the wrapper to fully enclose the filling and remove trapped air. Wet the top of one side (right) of the triangle and place the other over it and press them together. Do this to the rest of the fillings. Set aside.

Step 3

In a large pot, saute garlic and onion in oil over medium heat until aromatic. Add the shredded chicken and cook for a minute.

Step 4

Pour in the broth, cover the pot and bring broth to a rolling boil. Using a ladle, stir the broth in a circular motion t to create a whirlpool then drop the dumplings in batches into the pot. This will make sure that they will not stick to the bottom of the pot. Stir again in between batches if needed.

Step 5

Season with fish sauce or salt and pepper as needed. And add ¼ cup green onions. Let the broth simmer over medium-low heat and wait for the dumplings to float on top. Then add 1 cup of water to the pot and let the water simmer the second time before turning off the heat.

Step 6

Transfer to serving bowls and top with more chopped green onion, roasted garlic, and, if you like, some drops of sesame oil