In a pot, boil the chicken broth, sliced shallots and crushed garlic. Season with patis, as needed, and stir in the pepper. Allow to boil gently for five minutes.
Drop in the dumplings one by one.
If there is leftover filling, break up any large clumps and drop into the broth as well.
When the broth comes to a boil, set the heat to low, cover the pot and cook the dumplings for six to seven minutes.
Taste the broth, adjust the seasonings then stir in the scallions.
Ladle your Molo soup into bowls, sprinkle in more scallions and top with fried shallots.