INGREDIENTS:

• 1/4 kg ground pork
• 6 to 8 pieces medium shrimp, minced
• 2 small pieces chicken thigh or breast (whichever you like — I always prefer the thigh part)
• 1 small onion, chopped
• 1 bunch spring onions, chopped
• molo wrappers
• 1/2 tsp iodized salt
• 1/4 tsp ground black pepper
• 1 tsp oyster sauce
• 1 small egg
• 2 chicken broth cubes
• 6 cups of water

INSTRUCTIONS:

1. In a large pot, combine the 2 pieces of chicken, half of the chopped onion and 6 cups of water. Cover the pot and bring to a boil then simmer for 20 to 30 minutes.
2. While the chicken stock is simmering, place the following in a separate bowl: ground pork, minced shrimp, the rest of the chopped onion, salt, pepper, oyster sauce and small egg. Mix very well.
3. Scoop a small portion of the pork mixture and place it on a molo wrapper. Secure the dumpling by pinching the four corners of the wrapper. Do this with the rest of the pork mixture (makes about 24 dumplings). Set aside.
4. Remove the chicken thighs from the broth and flake the chicken. Put the chicken meat back in the soup. Add the chicken broth cubes. Stir.
5. Drop all the dumplings in the soup. Add more water as needed. Cook for another 10 to 15 minutes.
6. Sprinkle with spring onions. Serve piping hot.