SHANGHAI STYLE LION'S HEAD MEATBALLS
The dish originated in the region of Yangzhou and Zhenjiang in Jiangsu province. The dish became a part of Shanghai cuisine with the influx of migrants in the 19th and early 20th century.
Provided by Member 610488
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Pour 1 tsp sesame oil in a 6-qt saucepan and arrange cabbage leaves in an even layer. Place mushrooms over the leaves in an even layer.
- Pour 2 tbsp light soy sauce, dark soy sauce, sugar, and 1 cup water over leaves and set aside.
- In a large bowl, combine pork, water chestnuts, ginger and garlic. Add remaining sesame oil and light soy sauce, along with cornstarch and wine. Mix until evenly incorporated.
- Divide mixture evenly into about eight meatballs. Arrange meatballs evenly on top of cabbage. Heat over medium-low heat, and bring to a simmer. Cook, covered, until cooked through (about 25 minutes).
Nutrition Facts : Calories 380.2, Fat 26.5, SaturatedFat 9.3, Cholesterol 81.8, Sodium 1346.1, Carbohydrate 12.6, Fiber 1.5, Sugar 2.3, Protein 22.7
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