• Lunar New Year - 01

    From Dave Drum@1:229/452 to All on Sat Jan 21 16:59:10 2023
    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)