AuthorBiteSized
DifficultyBeginner

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Yields12 Servings
Total Time45 mins
Dumpling
















Soup









Dumpling
1

In a food processor, combine red onion, garlic, ginger, and wansoy and grind into a fine paste. Add shrimp, soy sauce, patis, rice vinegar, sesame oil, sugar, pepper, egg, flour, and spring onions and blitz until well combined.

2

Brush the molo wrapper with beaten egg and place about a tablespoon of filling into the wrapper and seal. Repeat until all filling is used.

Soup
3

In a pot over medium heat, saute onions, garlic, and carrots until fragrant and soft. Pour broth and bring to a boil. Place dumplings into soup and simmer until cooked. Add any remaining unused wrappers as well. You may opt to season with salt and pepper according to your taste.

4

Top with shredded cabbage, toasted garlic, and spring onions. Serve hot on a cold, rainy day!

Ingredients

Dumpling
















Soup









Directions

Dumpling
1

In a food processor, combine red onion, garlic, ginger, and wansoy and grind into a fine paste. Add shrimp, soy sauce, patis, rice vinegar, sesame oil, sugar, pepper, egg, flour, and spring onions and blitz until well combined.

2

Brush the molo wrapper with beaten egg and place about a tablespoon of filling into the wrapper and seal. Repeat until all filling is used.

Soup
3

In a pot over medium heat, saute onions, garlic, and carrots until fragrant and soft. Pour broth and bring to a boil. Place dumplings into soup and simmer until cooked. Add any remaining unused wrappers as well. You may opt to season with salt and pepper according to your taste.

4

Top with shredded cabbage, toasted garlic, and spring onions. Serve hot on a cold, rainy day!

Shrimp Molo Soup

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