Broth: Cook chicken parts in water (don't fill to the top as it might overflow when u add the dumplings) and season with salt, pepper and bullion until desired taste is acquired. Once cooked, remove chicken parts and debone, then cut in strips and set aside.
Filling: Combine ground pork, carrots, 3/4 of the chopped onions and garlic (leave the rest for the soup), and a handful of green onions. Mix well with your hands. Add a dash of flour, sprinkling over the top then mix in. Season with salt and pepper.
Dumplings: Fill molo wrappers with the Pork mix filling.
Preparing the soup: Saut remaining onions and garlic in a pan with oil. Then add the chicken fillet strips. Saut quickly then drop in the pot of broth. Add in your molo dumplings. Add the remaining green onions and leeks.
Season and adjust to taste. Optional: cut strips of unused molo wrapper and drop in the soup. Mix gently.
When dumplings are cooked, remove from heat and serve.
