Recipes Featured in this Article
Chef, culinary content creator and podcast host Jonathan Kung is stopping by the TODAY kitchen to share a couple of his most comforting recipes from their cookbook, "Kung Food: Chinese American Recipes from a Third-Culture Kitchen." Kung shows us how to make somen noodles with bacon, eggs and broth for breakfast and homemade dumplings filled with pork and chives.
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Apparently, this is a concept so alien to people that a very casual and unassuming TikTok about it garnered over 14 million views and countless Instagram tags from people giving it a try. Such a basic thing: some broth or a few splashes of mentsuyu (bottled Japanese noodle soup base), somen noodles (because of their barely-a-minute cooking time), a fried egg and scallions. (A little crispy-fried bacon is a nice topping, too.) The real beauty in this is how quickly it takes once you get the motions down.
Think of this as a good starter recipe when you’re learning how to make dumplings, and especially how to fold them. Because there are no hard or sharp ingredients (like carrots or cabbage), they’re easy to fold without ripping the wrapper. This is probably the most common dumpling filling, both in China and in the U.S., and it is equally good for any cooking method.
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