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Danny Kaye's Lion's Head

Here's how you make Danny Kaye's Lion's Head
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  • Servings: 6
  • Prep: 30m
  • Cook: 40m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 8 dried mushrooms (black)
  • 1 1/4 pound ground pork
  • 20 water chestnuts (finely diced)
  • 1 teaspoon ginger, finely minced
  • 3 scallions, chopped
  • 1 teaspoon finely minced garlic
  • 1 grated orange (rind of)
  • 1/4 teaspoon sesame oil
  • 1 tablespoon shao hsing wine
  • 1 tablespoon light soy sauce
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • Oil (for deep frying, 1 cup peanut oil)
  • BED FOR THE LION'S HEAD
  • 2 cups spinach (hot steamed)
  • 2 cups broccoli
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place the dried mushrooms in a mixing bowl

  • Step 2: And add hot water to cover; let stand for 20 minutes or longer until softened.

  • Step 3: In another mixing bowl, add the pork.

  • Step 4: Drain the mushrooms, squeeze dry, chop and add to the pork.

  • Step 5: Add the water chestnuts, ginger, scallions, garlic, grated orange rind, sesame oil, wine, soy sauce, salt, and cornstarch.

  • Step 6: Mix well and shape into 8 to 12 balls; set aside.

  • Step 7: Heat the oil for deep frying and add the meat balls. Deep fry until crisp and golden on the outside; drain well.

  • Step 8: Place the meat balls in a steamer and steam for 20 to 25 minutes.

  • Step 9: Serve on a bed of hot, steamed spinach and/or broccoli.

We hope you enjoy this recipe!

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