Chinese Lion Head Meatballs 獅子頭

INGREDIENTS:

• 2 lb ground pork
• 3/4 cup panko breadcrumbs
• 1 large egg
• 1-2 green onions, minced
• 1 cup finely chopped mushrooms
• 4 tbs minced water chestnuts (about 1/4 cup)
• 2 cloves garlic, minced
• 2 tsp minced ginger
• 2 – 3 tsp kosher salt
• 2 tsp brown sugar
• 1 tsp white pepper
• 1 tsp sesame oil

Optional: 1/4 cup cornstarch

SOUP:

• 4-5 cups napa cabbage, chopped
• 3 tbs soy sauce
• 3 slices of ginger
• 3 cans chicken soup
• 1/4 cup Chinese rice wine

INSTRUCTIONS:

1. In a large mixing bowl, mix all meatball ingredients. Do not over mix or you’ll end up with tough meatballs. Roll into large, softball size meatballs.
2. Add corn starch in a large bowl. Roll meatball in bowl to lightly coat.
3. Heat frying pan over medium high heat. Add plenty of oil to coat bottom of pan. Once oil is shimmering hot, add meatballs one or two at a time with tongs. Avoid crowding.  Remove once evenly browned on all sides. Reduce heat to medium if they start to blacken too quickly.
4. In a large dutch oven or pot, add chicken soup, rice wine, remaining slices of ginger, leftover mushrooms, stem portions of the cabbage, soy sauce. Bring to a boil then add cabbage leaves. Stir and add salt to taste.
5. Place meatballs over cabbage. Spoon over soup and cover. Simmer on low for 1 hour, adding the cabbage leaves at the half way point.
6. Serve over a bowl of rice.