Subj : Lunar New Year - 01
To   : All
From : Dave Drum
Date : Sat Jan 21 2023 17:03:23

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

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

MMMMM-------------------------MEATBALLS------------------------------
     1 lb Ground pork; 70% 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 Finely 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    Pc (1") 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 it’s 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.

 Serves 4 - 6

 by Peter Som

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

MMMMM

... Finally, all my winter fat is gone. Now I have spring rolls.

--- Talisman v0.46-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)