MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chinese Lion's Head Meatballs
Categories: Pork, Breads, Herbs, Wine, Vegetables
Yield: 5 servings

MMMMM-------------------------MEATBALLS------------------------------
1 lb Ground pork; 80% lean
2 Scallions; trimmed, fine
- chopped
1 lg Egg
1/4 c Panko
2 tb Shaoxing wine
2 tb Soy sauce
1 tb Cornstarch
2 ts Sugar
1 ts Fine grated ginger
1 ts Kosher salt
1/2 ts Ground white pepper
2 tb Vegetable oil

MMMMM---------------------------BROTH--------------------------------
3 c Chicken stock
1/2 c Shaoxing wine
1/4 c Soy sauce
1 tb Sugar
1/2 ts Cornstarch
+=DISSOLVED IN=+
1 tb Warm water
1/2 ts Ground white pepper
2 Scallions; trimmed, halved
- lengthwise
1 (1") piece ginger; sliced
- paper-thin
1 lb Bok choy; root end trimmed,
- halved lengthwise
Steamed jasmine rice; to
- serve (opt)

MAKE THE MEATBALLS: To a bowl, add the pork, scallions,
egg, panko, wine, soy sauce, cornstarch, sugar, ginger,
salt, and white pepper. Use your hands to combine, then
use a wooden spoon to stir vigorously until the pork
mixture is smooth and the consistency of thick frosting,
about 5 minutes. Lightly oil or wet your hands to
prevent sticking, and roll six 4-ounce balls (a scant
1/2 cup each), placing them on a plate beside the stove.

To a large deep skillet or wide pot set over medium-high
heat, add the oil. When itΓÇÖs shimmering and hot, working
in batches if necessary, fry the meatballs, turning
occasionally, until browned on all sides (they will lose
some of their roundness), about 11 minutes. Transfer to
a plate, then wipe out the pan and return it to the
stove.

MAKE THE BROTH: To the empty skillet, add the chicken
stock, wine, soy sauce, sugar, cornstarch, white pepper,
scallions, and ginger and bring to a boil. Add the
meatballs to the broth, cover, and turn the heat to
medium-low. Simmer until cooked through and swollen
slightly, about 8 minutes. Scatter the cabbage or bok
choy over the meatballs and continue to cook, covered,
until wilted, about 8 minutes more.

To serve, use tongs to transfer the meatballs and greens
to a large serving bowl, then carefully pour over the
broth. (Alternatively, serve directly from the pot.)
Accompany with rice if desired.

By Peter Som's grandmother

Serves 4 - 6

RECIPE FROM: https://www.saveur.com

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MMMMM

... Not eating meat is a decision, eating meat is an instinct.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)