Lion's Head

• coarse salt
• 1 cup short-grain white rice
• vegetable oil
• 12 lb shiitake mushroom, stems removed and finely chopped
• 6 garlic cloves, finely chopped
• 2 lbs ground pork
• 13 cup tamari
• 1 egg, lightly beaten
• 12 cup cornstarch, plus
• 1 tablespoon cornstarch
• 1 teaspoon finely ground black pepper
• 1 cup chicken broth
• 1 napa cabbage, cut into large dice (a medium to large head of cabbage)

1. Bring 2 cups water to a boil; add in salt, then the rice; when the water returns to a boil, decrease heat to a simmer and cover the pot; simmer for 20 minutes or until the water is absorbed; set aside.
2. Drizzle some oil in a small nonstick skillet preheated to med-high heat; then cook the mushrooms and garlic for 3-4 minutes; season with a little salt.
3. Remove from the pan and cool for 5 minutes.
4. Pour 2 inches of oil in the bottom of a large wok or wok-shaped skillet and heat over high heat.
5. Place pork in a bowl; add in the mushroom/garlic mixture, tamari, egg, a few spoonfuls of the cornstarch, and pepper.
6. Use a pair of chopsticks to mix the meat, stirring only in one direction until combined; the mixture will be wet.
7. Place all but one tablespoon of the remaining cornstarch on a plate.
8. Form 10-12 large soft meatballs and dust them lightly but evenly in the cornstarch.
9. When the oil smokes, add the balls and flash-fry them for 2 minutes on each side, or until deep golden in color; drain the balls on paper towels.
10. In a deep pot, heat the chicken stock to a bubble; add half of the cabbage, then layer in all the balls and the remaining cabbage.
11. The pot should be filled to the top; place lid on pot and simmer 10 minutes; the cabbage will cook down and add to the broth, remove a ladleful of broth to a small bowl and dissolve a tablespoons of cornstarch in it, then return it to the pot.
12. Simmer with the lid off for a minute or two to thicken the broth.
13. Serve the cabbage in a pile, the meatballs in the middle (a head surrounded by a manelions head).
14. Serve with rice and extra tamari.

salt, shortgrain white rice, vegetable oil, shiitake mushroom, garlic, ground pork, tamari, egg, cornstarch, cornstarch, ground black pepper, chicken broth, cabbage

Taken from www.food.com/recipe/lions-head-200605 (may not work)