Shanghai Style Lion's Head Meatballs

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 lamb
• 1/2 cup water chestnut, minced
• 2 teaspoons fresh ginger, minced
• 2 teaspoons fresh garlic, minced
• 2 tablespoons cornstarch
• 2 teaspoons shaoxing wine

Recipe

• 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 lamb, 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).