This dish turned out real well, although the family didn’t appreciate it as much as I wanted them to. My Mom would cook “Lion Heads” on special occasions, so I always thought it’s a difficult dish to make, who knew this simple recipe captures the essence of this traditional Chinese dish so well!
* 2 lbs ground lean pork
* 2 tablespoons soy sauce
* 1 (8 ounce) can water chestnuts, minced (Optional)
* 1/2 cup onion, finely chopped (can substitute leeks or scallions)
* 1 teaspooon sesame oil
* 2 teaspoons freshly grated ginger
* salt and pepper, to taste
* 1 cup chicken broth
* 1 tablespoon soy sauce
* 1 tablespoon rice wine
* 6 cups napa cabbage, thinly sliced
1. Mix together the first seven ingredients and form into golf-ball sized balls.
2. Heat up some cooking oil in a large pot, place the meatballs into the pot, brown on all sides.
3. Add the 1 cup of chicken broth, the 1 tablespoon soy sauce and the 1 tablespoon rice wine and bring to a boil.
4. Cover, reduce the heat and simmer for 20 minutes.
5. Add the napa cabbage, cover, and simmer for 10 more minutes.
7. Remove the pork balls and cabbage from the liquid and arrange on a serving platter, pour the broth over.
8. Serve with white rice, enjoy!