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.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 2  teaspoons  sesame oil, divided
• 10  leaves napa cabbage
• 1 (4 ounce) package  enoki mushrooms, stems trimmed
• 1⁄4 cup light soy sauce, divided
• 1  tablespoon dark soy sauce
• 1  teaspoon sugar
• 1  cup water
• 1  lb ground pork
• 1⁄2 cup water chestnut, minced
• 2  teaspoons fresh ginger, minced
• 2  teaspoons fresh garlic, minced
• 2  tablespoons cornstarch
• 2  teaspoons  shaoxing wine

Directions

1. 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.
2. Pour 2 tbsp light soy sauce, dark soy sauce, sugar, and 1 cup water over leaves and set aside.
3. 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.
4. 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).