Lions Head

Directions

1. 1
   Mix the first 8 ingredients together, just until combined, using your hands or a wooden spoon.
2. 2
   Set aside.
3. 3
   Heat the oil in a large casserole over medium-high heat.
4. 4
   Add the cabbage and stir-fry until softened, about 5 minutes, seasoning with salt.
5. 5
   Add the stock and bring to a steady simmer.
6. 6
   With wet hands, form 4 meatballs with the pork mixture; handle gently.
7. 7
   Slide the meatballs into the stock, cover, and simmer, undisturbed, until cooked through, about 2 hours.
8. 8
   Place the cabbage in a soup tureen and put the meatballs on top.
9. 9
   Spoon the stock over the dish, season with sesame oil, and serve immediately.
10. 10
    Add 1/2 cup chopped reconstituted wood ear mushrooms (see page 112) and 1/4 cup chopped peeled, fresh water chestnuts (or peeled jicama) to the pork mixture.
11. 11
    A kind of delicious meat loaf: Omit the cabbage and stock.
12. 12
    Press the pork mixture into a large shallow dish.
13. 13
    Steam over hot water until cooked through, about 1 hour.
14. 14
    You may have eaten these in a dim sum house: Omit the cabbage, stock, and sesame oil.
15. 15
    Soak 1 cup glutinous or sticky rice in water for 1 hour, then drain.
16. 16
    Form the meat mixture into 1-inch balls, then roll them in the sticky rice to cover.
17. 17
    Place the balls in a steamer and cook until the meat cooks through and the rice puffs and becomes sticky, about 30 minutes.
18. 18
    Remove and serve.