Autumn Molo Dumplings

Source: Aaron Escalada, Abacá

Recipe Type: | Seasons:

This recipe was demonstrated at the Foodwise Classroom on October 7, 2023.

Serves 8


For broth:
50 grams ginger (3 inch knob)
150 grams onion (medium onion)
2 quarts pork stock
1 star anise
150 grams celery (large chunks, 2 stalks, cut in half)
25 grams lemongrass (1 stalk, smashed)
2 fuji apples (chopped in half)
90 grams garlic (1 head of garlic, cut in half, skin on)
100 grams delicata squash by-product (seeds, threads, trimmings, peels)

For the filling:
500 grams ground pork
100 grams shrimp, rough chop
50 grams fuji apple, small dice
10 grams green onion, thin round slices
10 grams ginger
5 grams garlic
10 grams salt
10 grams fish sauce
15 grams hoisin
10 grams cornstarch

For assembly:
1 pack medium thickness wonton wrappers
1 cup egg wash
2 cups flour for dusting

3 baby bok choy, cut in half and washed
1 delicata squash, seeded, cut in rings
Chili oil
Fried garlic
Fried wonton wrappers
Green onion


To make the broth:

Start your broth by cutting ginger and onions in half. Sear these on a pan on high heat with no oil. Once the onions and ginger are black on the side touching the pan, they are ready.

Combine all ingredients for the broth and bring to simmer for 20 minutes.

Turn off heat and steep for 30 minutes.

Strain with a fine mesh strainer and set aside

To make the dumplings:

Combine all ingredients and mix thoroughly until the mixture is bouncy and tacky.

Portion mixture into 12 gram balls or about ½ tablespoon.

Place wonton wrapper on cooking surface in a diamond shape. Add portioned mixture in the middle. Egg wash the top portion of the diamond and fold over the other half.

With your fingers, press firmly on the wrapper to rid the dumpling of all air pockets

Fold the two outer corners towards the middle and press firmly to adhere the two corners into a diamond shape.

Once you get the shape, dust with flour to prevent the dumplings for sticking,

To make the sauce:

Bring a pot of water to boil. Season the water with salt.

Blanch dumplings and lower heat to a simmer.

In 3 minutes, strain dumplings.

Using the same blanching liquid, add delicata squash and bok choy.

In 2 minutes, strain veggies.

Add dumplings and veggies to hot broth and garnish as preferred!


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