In a frying pan over medium heat, fry garlic until golden brown and set aside.

In a bowl, soak TVP in hot water for about 5-10 minutes or until TVP has expanded and looks “fluffy”. Remove the water and now it’s ready to use.

In another bowl, add TVP, carrots, tofu, garlic, green onions, salt, pepper, and mix until combined. 

Preheat oil in a frying pan over medium heat, then add filling and fry for about 5-10 minutes.  Transfer filling to container and allow to cool completely.

Lay a piece of wonton wrapper flat on a plate. Scoop 1 tablespoon of the mixture and place in the middle of the wrapper.

Wet the edges of the wonton wrapper with water. Fold the wonton wrapper over the mound to form a triangle. Press the sides to keep the mixture intact.

Take the two sides of the wrap and fold it towards the center. It should look like a bishop's mitre or head gear.

Set dumplings on a tray. Repeat process until all the molo filling has been used.

Preheat oil in a pot over medium heat. Add garlic, onions, shredded oyster mushroom and  saute until onions are translucent. 

Add water and bring to a roiling boil, and add salt, pepper, mushroom seasoning, and add pancit molo (wontons) and boil for 5 more minutes or until the wontons start to float.

Remove from  theheat and transfer in a bowl.

Garnish with fried garlic, green onions, or leeks.

Best Served Hot