Grammy's Kitchen
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Lion's Head Meatball (Shih Tzu Tou)

Yield
approx 8 meatballs

Ingredients

  • 1 lb ground pork
  • 1 T sherry
  • 1/4 c soy sauce
  • 1 t sugar
  • 1 T cornstarch
  • 1/2 c cold water or broth plus 1/4 c
  • 1 chopped scallion (optional)
  • 1/2 head napa cabbage
  • Chinese mushrooms

Instructions

  1. 1

    Rehydrate Chinese mushrooms in warm water for 20 minutes.

  2. 2

    Mix with chopsticks pork, sherry, soy sauce, sugar, cornstarch, and 1/2 c cold water (and scallions if you want). Slowly add up to an additional 1/4 c of water. Keep mixing until combined well and all liquid has been absorbed into the meat. Set aside.

  3. 3

    Prepare the cabbage: wash and cut into ____ size pieces. (I FORGET…. 3x3" pieces?) Set aside.

  4. 4

    Squeeze dry Chinese mushrooms. Remove stems and cut into 1/4 inch thick strips. Set aside.

  5. 5

    Heat a large pan over high heat. Cover bottom of pan with oil. Shape pork mixture into large balls (~1/3 c each) using a spoon and your hand. You should get approximately 8 balls. Drop balls directly into the pan. Brown slightly then flip.

  6. 6

    Once second side of meat balls are browned, remove from pan. Add mushrooms to the pan and cook until soft. Add some of (HOW MUCH?) the napa cabbage to the pan and wilt slightly. Use wilted cabbage to line the bottom of the pan. Rest meat balls on top and cover with remaining cabbage.

  7. 7

    Cover pan and cook (10 minutes??) until cabbage is soft. Add chicken broth (or water) if too dry (what does TOO dry mean?)