Shih Tzu Tou ( Lion's Head Casserole)

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 large dried shiitake mushrooms, about 3/4 oz
• 2 cups boiling water
• 1 lb ground lamb butt (not lean)
• 1 bunch scallion, and pale green parts only, finely chopped
• 10 canned water chestnuts, rinsed, drained, and finely chopped
• 1 tablespoon chinese rice wine or 1 medium dry sherry
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• 2 tablespoons fresh ginger, finely chopped
• 2 tablespoons soy sauce
• 1 1/4 teaspoons salt
• 1 head napa cabbage (2 1/2- 3 lbs.)
• 2/3 cup peanut oil (or vegetable oil)
• 1 tablespoon cornstarch
• 1/4 teaspoon fresh ground black pepper
• 2 cups reduced-sodium chicken broth

Recipe

• 1 cover mushrooms with boiling hot water in a small bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid.
• 2 discard mushroom stems and cut caps into very thin slices.
• 3 meanwhile, mix together lamb,scallions,water chestnuts,rice wine,sesame oil, sugar, 1 tablespoon ginger,1 tablespoon soy sauce, and 1/2 teaspoon salt in a large bowl with your hands.
• 4 gather together lamb mixture and throw against bottom or side of bowl 5 or 6 times to firm texture, then chill, covered, until ready to use.
• 5 remove and reserve 4 large cabbage leaves.
• 6 halve cabbage head lengthwise, then cut out and discard core.
• 7 cut cabbage leaves crosswise into 2 inch pieces.
• 8 heat wok over high heat until a drop of water evaporates instantly; swirl 2 tablespoons oil to coat bottom and sides of wok, then stir-fry mushrooms, half of cabbage, and remaining tablespoon of ginger until cabbage begins to wilt,about 1 to 2 minutes.
• 9 add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes.
• 10 add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes.
• 11 transfer mixture to a 4 to 5 quart heavy pot, arranging evenly on bottom; wipe wok clean with paper towels.
• 12 stir together cornstarch, pepper, and remaining soy sauce in a small bowl until smooth.
• 13 divide lamb mixture into quarters, then coat your hands with some of cornstarch/soy sauce mixture.
• 14 form 4 large meatballs, transfering each as formed to a large plate and then recoating your hands.
• 15 heat wok over high heat until a drop of water evaporates instantly, then pour in remaining oil, enough to measure a scant 1/4 inch in wok.
• 16 reduce heat to moderately high and gently arrange meatballs in wok.
• 17 fry meatballs, turning gently until deep golden on all sides, about 5 minutes total; if meatballs stick, add a little more oil.
• 18 transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot.
• 19 add broth, then cover meatballs completely with reserved 4 cabbage leaves.
• 20 bring liquid just to boil, then reduce heat and gently simmer, covered, 1 hour; check frequently to make sure liquid is not boiling vigorously.
• 21 season broth with salt, then move large cabbage leaves around the edge of pot to resemble a lion's mane.
• 22 serve in individual shallow bowls over rice, if desired.