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Lion's Head Recipe

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This recipe for Lion's Head is from Chi Am Circle Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. ground lean pork
1 Tbsp dry sherry
2 Tbsp cornstarch
1/3 cup soy sauce
1 tsp minced fresh ginger
1 egg
2 stalks green onion (finely cut)
1 lb Chinese cabbage
1/4 cup oil
Salt to taste
1/2 cup soup stock
Directions:
Directions:


1. Mix the ground pork with ginger, green onion, egg, cornstarch (with a little water), sherry and 5 Tbsp of soy sauce. Divide meat and roll into 4 large balls.

2. Heat oil in a skillet. Roll each meatball in cornstarch to seal the flavor. Carefully put the large meatballs into the skillet to brown the outside. (Make sure all sides are brown.)

3. In another heavy pot, line the bottom of the pot with half of the Chinese cabbage leaves. After the meatballs are browned, transfer them from the skillet to the heavy pot on top of the cabbage leaves. Cover the meatballs with the remaining cabbage leaves; add remaining soy sauce and soup stock. Bring to a boil, then turn the heat to low, cover the pot and simmer until done.

Makes 2 Servings
Personal Notes:
Personal Notes:
This recipe is from Helen E. Lee's Class Notes of Chinese Cooking.

 

 

 

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