Danny Kaye's Lion's Head
May 28, 2015
Categories: Main Dish, Pork, Pork Sausage, Vegetables, Chinese, Entertaining, Sunday Dinner, Deep Fry, Steam, No Eggs more
- BED FOR THE LION'S HEAD
- Serving Size: 1 (264.4 g)
- Calories 376.8
- Total Fat - 24.8 g
- Saturated Fat - 10.2 g
- Cholesterol - 103.4 mg
- Sodium - 938.4 mg
- Total Carbohydrate - 5.1 g
- Dietary Fiber - 1.2 g
- Sugars - 0.8 g
- Protein - 32.2 g
- Calcium - 235.9 mg
- Iron - 2 mg
- Vitamin C - 31.6 mg
- Thiamin - 0.7 mg
Step by Step Method
Place the dried mushrooms in a mixing bowl
And add hot water to cover; let stand for 20 minutes or longer until softened.
In another mixing bowl, add the pork.
Drain the mushrooms, squeeze dry, chop and add to the pork.
Add the water chestnuts, ginger, scallions, garlic, grated orange rind, sesame oil, wine, soy sauce, salt, and cornstarch.
Mix well and shape into 8 to 12 balls; set aside.
Heat the oil for deep frying and add the meat balls. Deep fry until crisp and golden on the outside; drain well.
Place the meat balls in a steamer and steam for 20 to 25 minutes.
Serve on a bed of hot, steamed spinach and/or broccoli.
Tips & Variations
No special items needed.