Now, take a molo wrapper and lay it flat diagonally. Place a teaspoonful of the filling in the center. Lightly wet both sides of the top triangle of the wrapper with water. Fold the bottom half over the filling, forming a triangle. Press the sides to fully enclose the filling and remove trapped air. Wet one side (right) of the triangle and place the other over it, pressing them together. Repeat this for the rest of the fillings. Set them aside.

In a large pot, sauté the garlic and onion in oil over medium heat until they become aromatic. Add the shredded chicken and cook for a minute.

Now, pour in the broth, cover the pot, and bring it to a rolling boil. Here's a tip: use a ladle to stir the broth in a circular motion, creating a whirlpool, and then drop the dumplings in batches into the pot. This prevents them from sticking to the bottom.

Season the broth with fish sauce or salt and pepper as needed. Add ¼ cup of chopped green onions. Let the broth simmer over medium-low heat until the dumplings float to the top. Then, add 1 cup of water to the pot and let it simmer for a second time before turning off the heat.