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.
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.
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.
Top with shredded cabbage, toasted garlic, and spring onions. Serve hot on a cold, rainy day!
Servings 0