OK, so, I was seriously awestruck meeting Mark Bittman. He’s my favorite New York Times columnist and an award winning cookbook author! His cookbook, “How to Cook Everything,” is my Go-To in the kitchen– I call it my Bible. Well, Mark came on my show to talk about his newest cookbook, “How to Cook Everything Fast” and demo a recipe. OMG!
Mark whipped up what he calls, “Broken Wonton Soup”– and what makes it so FAST, is that you don’t have to wrap the wontons at all– you make the broth and just drop the wontons into the soup. You don’t even need to roll the pork balls, just pinch off some small pieces and drop them into the pot! BAM. Fast and easy. AND, it’s Mark Bittman, y’all. OMG. If you click the video link below, you’ll notice I also made his cookies and “Parker-ized” them a bit— it’s the perfect marriage of a Parker and Bittman recipe– I think he seemed to agree!
Ingredients
- 8 cups chicken or vegetable stock
- 4 ounces shiitake mushrooms
- 2 garlic cloves
- 4 scallions
- 1/2 inch fresh ginger (or 1 tsp fresh ginger from Gourmet Garden's Tube)
- 1 pound ground pork
- 1 egg
- 1 Tb soy sauce plus more for serving
- 2 tsp sesame oil plus more for serving
- 1/4 tsp Chinese 5 Spice powder
- salt
- 24 wonton skins
Instructions
- Put 8 cups stock in large pot over medium heat
- Twist off mushroom stems and discard. Thinly slice caps and add them to the pot.
- Peel and mince 2 garlic cloves and 1/2 inch ginger.
- Trim and chop the scallions-- separate the white and green parts.
- Combine the ground pork, egg, soy sauce, sesame oil, 5 spice powder, ginger, white parts of the scallion and a sprinkle of salt in a medium bowl. Mix gently with a rubber spatula or your hands until just combined.
- When the stock boils, adjust heat so it bubbles steadily.
- Pinch of and shape a walnut-sized piece of the pork mixture; drop it in the stock. Repeat until all the mixture is used.
- Cook, adjusting the heat so bubbles are steady but not vigorous, until meatballs firm up a bit, 1-2 minutes.
- Separate 24 wonton skins (refrigerate what remains for another use). Drop them into the pot, stirring carefully after every few to prevent them from sticking together. Cook until meatballs are cooked through and the wonton skins are just tender, another minute or two.
0
0
0