I love singing to Baby Zoey and she loves being sung to!
I mean who can blame her? Her mom is communicating to her in singsong; making eye contact, smiling, and dancing or making funny movements. I haven’t sung so much in years (harsh comments in high school broke my confidence) and it feels good! I am opening back up and throwing myself into showing her my love through music and I think it’s having a positive affect on her and me.
I used to know all the songs from Disney movies by heart, but I’m a little rusty. I’ve started making lyric pages to refresh my memory or teach me new songs I’ve never known! Feel free to save them to your phone for a quick reference, and please let me know if there are any songs you would like to see lyric pages for!
Welcome back friends! This week we’ll be cooking up the dumplings or potstickers featured in Disney’s Mulan.
This recipe is featured twice, once when the Hua family is eating dinner before Mulan departs for training, and again when Mushu pulls one out to roast towards the end of the film.
Dumplings, in this case potstickers, are delicious! This recipe would have been (and could be) easier if I had used store-bought wonton wrappers, but I was looking in the wrong place and couldn’t find them. It’s a happy accident though, now the whole recipe has been made from scratch!
- 2 cups of all-purpose flour (plus a little extra for kneading)
- 1 egg
- 3⁄4 teaspoon of salt
- 1⁄2 cup of water
- Cornstarch (for rolling out the dough)
INSTRUCTIONS (DUMPLING DOUGH)
- Place the flour into a large bowl.
- In a separate bowl, whisk together the egg, salt, and water.
- Create a well in the center of the flour and pour in the wet ingredients.
- Mix everything together with a spoon (or your hands), until the mixture begins to come together.
- Turn the dough onto a hard surface, dusted with flour and knead for about 3 to 5 minutes. The dough should be firm, but smooth when you are done. If your dough is too tacky, add a little extra flour to your counter.
- Place the dough back in a floured bowl, cover it with a damp towel, and let it rest for 1 hour.
- Divide the dough in half. Cover one half of the dough with your towel.
- Lightly dust your counter-top with cornstarch (NOT flour), and roll half of the dough as thin as you can. Mine came out a little thick. but it worked out just fine!
- Cut the sheet into 3 inch circles (you can use a cookie cutter, I used a cup).
- Repeat with the remaining dough until you’ve cut the maximum number of circles.
PORK DUMPLINGS (POTSTICKERS)
- 1/2 pound ground pork
- 1/2 cup chopped head cabbage
- 1/4 cup finely chopped green onion
- 3/4 teaspoon of sesame oil (or more to taste)
- 1 lightly beaten egg white
- 6 Tablespoon vegetable oil (for light frying)
INSTRUCTIONS (PORK DUMPLINGS)
- Season the ground pork to your preference and cook it In a skillet on medium high heat until it’s golden brown.
- Add the chopped cabbage and green onion to the skillet midway through so they can cook and get soft as the ground pork finishes.
- Place the individual dumpling wrappers on a clean, dry surface and scoop about a tablespoon of filling in the center of each one.
- Moisten the edge of each wrapper with the beaten egg white before folding.
- Pull the edge of each wrapper over the filling and use your fingers to crimp the edge into a folded fan pattern (see images above).
- Add 3 to 6 tablespoons of vegetable oil to a wok or deep skillet on medium heat.
- Place the dumplings in single layer on the bottom of pan and fry them on each surface until browned (about 2 to 3 minutes each side).
- Remove from the heat and enjoy!