Recipe

Lion's Head Recipe

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Ingredients

2 lbs ground pork .
1 c short-grain white rice .
1 napa cabbage, cut into large dice (a medium to large head of cabbage) .
1/2 c cornstarch, plus .
1 c chicken broth .
6 garlic cloves, finely sliced .
vegetable oil .
coarse salt .
1/3 c tamari .
1 egg, lightly beaten .
1 tbsp cornstarch .
1/2 lb shiitake mushrooms, stems removed & finely sliced .
1 tsp finely ground black pepper

Directions

Step #1 Bring 2 c water to a boil; add in salt, then the rice; when the water returns to a boil, decrease heat to a simmer & cover the pot; simmer for 20 mins or until the water is absorbed; set aside.
Step #2 Drizzle some oil in a small nonstick skillet preheated to med-high heat; then cook the mushrooms & garlic for 3-4 mins; season this with a little salt.
Step #3 Remove from the pan & cool for 5 mins.
Step #4 Pour 2 inches of oil in the bottom of a large wok or wok-shaped skillet & heat over high heat.
Step #5 Place pork in a bowl; add in the mushroom/garlic mixture, tamari, egg, a few spoonfuls of the cornstarch, & pepper.
Step #6 Use a pair of chopsticks to mix the meat, stirring only in one direction until mixd; the mixture will be wet.
Step #7 Place all but one tbsp of the remaining cornstarch on a plate.
Step #8 Form 10-12 large soft meatballs & dust them lightly but evenly in the cornstarch.
Step #9 When the oil smokes, add the balls & flash-fry them for 2 mins on each side, or until deep golden in color; drain the balls on paper towels.
Step #10 In a deep pot, heat the chicken stock to a bubble; add half of the cabbage, then layer in all the balls & the remaining cabbage.
Step #11 The pot should be filled to the top; place lid on pot & let simmer 10 mins; the cabbage will cook down & add to the broth, remove a ladleful of broth to a small bowl & dissolve a tbsps of cornstarch in it, then return it to the pot.
Step #12 Simmer with the lid off for a min or two to thicken the broth.
Step #13 Serve the cabbage in a pile, the meatballs in the middle (a head surrounded by a mane—lion’s head).
Step #14 Serve with rice & extra tamari.
Enjoy the Lion's Head recipe