There are different variations on the folding: Some will use the purse-string style. Others fold a round wrapper into a half moon and crimp the ends. Some will do the same using a square one, but fold it in half with the filling in the center and make a triangle. The edges are crimped together. I have also seen a wonton folded like an envelope of sorts, too.
My mother likes to add either shredded cabbage, napa cabbage, or baby bok choy. In the Philippines, there is also the leafy green called malunggay (Moringa Oleifera) that is often added to the soup. One can also add julienned carrots for color.
The classic pancit molo is served with a robust chicken broth (or a combination of chicken and ham broth) and garnished with chopped green onions. Others also top it with crispy fried chopped shallots or crispy fried garlic. —Mary-Ann