For the Broth:
6 cups water
2 pork broth cubes
1/4 kilo Chinese ham scraps
2 cloves garlic
1 cup sliced onion leeks
For the molo filling:
1/4 kilo ground pork tenderloin
1 egg
1/2 teaspoon ground pepper
2 tablespoons cornstarch
Molo Wrappers
Chopped spring onions for topping

Cook the Broth:
In a large pot, combine water, broth cubes, ham scraps, garlic and onion leeks. Bring to a boil. Meanwhile prepare the filling. Make the Filling: Combine ground pork, egg, salt, and pepper. Mix in cornstarch. Place about a teaspoon of pork mixture in the center of each molo wrapper. Gather the edges together, pull up and twist to form a ball. When broth starts to boil, drop molo balls into the boiling liquid. Bring back to a boil then lower heat and let simmer for 15 minutes. Add spring onions. Serve Hot.