Happy New Year Disney Mealers! It’s great to be back after our holiday hiatus. And what a movie to come back to. Mulan! Just in time for Chinese New Year in a few weeks. So be a man, go to the kitchen and start cooking!
- plenty of rice
- bird seed
- lots of tea
- Congee with eggs and bacon
(Mushu) Pork Dumplings
Dumplings are shown twice in Mulan. The first is when Mulan and her family are sitting down for dinner. Her dad pops one in his mouth.
Later on, after the avalanche, Mushy roasts one over the fire.
You only need one recipe for them, how you cook them is up to you.
- 1/2 cup kosher salt
- 1/2 cup sugar
- 4 1/2 cups water, divided
- 2 1/2 lb skinless boneless pork belly, cut into quarters
- 1/2 cup reduced-sodium chicken broth
- 1 pound Napa cabbage
- 1 tablespoon fresh grated ginger
- 2 tablespoons water
- 2 scallions
- 4 tablespoons soy sauce
- 1 tablespoon Chinese cooking wine or sherry
- 2 teaspoons sesame oil
- Pinch of white pepper
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp. salt
- 1 cup cold water
- small bowl of water
- 3 tablespoons soy sauce
- 1 teaspoon Chinese black vinegar
- 1 teaspoon sesame oil
- a pinch of white pepper
- Chinese hot pepper sauce (optional)
- Start a day before you want to cook. Brine the pork by mixing the salt, sugar and 4 cups of water until the salt and sugar dissolve.
- Put the pork belly in a large sealing bag and pour in the brine. Make sure there is no air in the bag.
- Chill in the fridge for at least 12 hours.
- After it's done brining, it's ready to cook
- Preheat the oven to 300F
- Put the pork in a baking pan and discard the brine
- Pour in the chicken broth and 1/2 cup of water.
- Cover with foil. Make sure it is tight.
- Roast for about 2.5 hours.
- Remove the foil
- Increase the temp to 450F
- Roast until the fat is golden (about 20ish minutes)
- Let it cool and then chop it up finely.
- Place the pork in a bowl
- Bring a large pot of water to a boil
- add the cabbage and blanch until just wilted.
- Remove cabbage and place in a strainer
- Squeeze out all the liquid of the cabbage
- Place on cutting board and dice. Add to the pork
- Place grated ginger in a small bowl or cup, cover the ginger with water and let it steep for a few minutes.
- Chop scallions into short thin pieces. Use all the scallion. Throw in with the pork.
- Place the ginger and water in a strainer over the pork bowl and press down so all the ginger juice comes out. Discard the rest of the ginger.
- Add the soy sauce, sesame oil, wine, and pepper.
- Mix well.
- Place the flour and salt in a large bowl. Slowly add water and mix with your hands. Knead the mixture until it forms a soft dough.
- Place the dough on a lightly floured counter and knead until very smooth. Divide dough into 50 small, equal pieces. Flatten each piece with your hand to form a thin, round pancake, approximately 3 inches in diameter. The center should be slightly thicker than the edges.
- Place the pork filling inside each wrapper
- Wet your finger with water and run it across one edge of the wrapper.
- Fold the other side over and press against the wet side of the wrapper to create a seal.
- Pinch it together to create a few pleats. Make sure it is sealed. You might need to add some more water.
- Bring a medium bowl of water to a boil.
- Carefully place the dumplings into the water
- Boil for 3-5 minutes. The dumplings should rise to the top when they're done.
- Remove with a slotted spoon
- Heat a pan with 1 tbs of vegetable oil
- Add the dumplings and cook each side until golden brown (about 3-5 minutes per side)
- Mix all the ingredients in a small bowl.
Porridge that’s happy to see you! (Congee)
I had never heard of this before, but I’m pretty sure it’s shown a couple times in the movie. Congee. A Chinese rice porridge. Mulan causes a whole pot of it to be knocked over as soon as she enters camp,
and then Mushu brings a bowl to her in the morning that’s happy to see her!
So here’s how to make it. I recommend eating it with sunny-side up eggs mixed into it. It was yummy.
- 1 large chicken breast
- 10 cups water
- 3 tablespoons Chinese rice wine or medium-dry sherry
- 3 (1/4-inch-thick) slices fresh ginger
- 3 scallions, halved crosswise and crushed to release juices
- 1/2 teaspoon salt
- 1 cup long-grain rice
- In a large pot, bring chicken breast and water to a boil.
- Add wine, ginger, scallions and salt.
- Simmer uncovered for 20-25 minutes until the chicken is fully cooked through
- Remove chicken and simmer the stock for 2:40 minutes
- Once the chicken is cool, tear into shreds.
- Pour stock through a sieve and discard the large pieces.
- You should have about 8 cups left. If you have less, add water, if you have more up the cooking time once you add rice.
- Return the stock to the pot, add the rice and bring to a boil.
- Reduce heat to low, cover the pot leaving a vent, and simmer for 1.75 hrs until the rice is the constancy of porridge.
- Season with salt and serve with chicken and scallions, or sunny-side up eggs and bacon
Will it Make you Swift as a Coursing River, with all the Force of a Great Typhoon and all the Strength of a Raging Fire or Mysterious Like the Dark Side of the MOOOOOOON?
The dumplings were really good. I LOVED the filling. Making the wrappers was probably more work than it’s worth. I recommend just going and buying pre-made wrappers. The congee was surprisingly good. I didn’t think I would really like it, but I might make it regularly for breakfast now.
Dumplings – 8/10
Congee – 8/10