• Itsa Meatball - 06

    From Dave Drum@1:18/200 to All on Fri Feb 24 05:21:32 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

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

    MMMMM-------------------------MEATBALLS------------------------------
    1 lb Ground pork; 80% 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 Fine 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 (1") piece 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.

    By Peter Som's grandmother

    Serves 4 - 6

    RECIPE FROM: https://www.saveur.com

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    MMMMM

    ... Not eating meat is a decision, eating meat is an instinct.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)