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Lion’s Head Meatballs


Lion’s Head Meatballs
6 Tablespoons glutinous rice soaked in 1½ cups cold water for three hours, then drained
5 dried Chinese black mushrooms, simmered in one cup water for fifteen minutes, stems and liquid then discarded or minced for soup or stew
1 pound ground boneless pork
5 canned water chestnuts, coarsely chopped
1 egg, beaten
2 Tablespoons dark soy sauce
½ teaspoon coarse salt
1 teaspoon granulated sugar
3 slices fresh ginger, minced
3 scallions, minced

1. Gently mix prepared mushrooms, water chestnuts, pork, egg, soy sauce, salt, sugar, ginger, and scallions and make into one to one-and a half-inch balls, then roll them lightly in the rice until well-covered and rice is stuck on
2. Put a sheet greaseproof paper at the bottom of a metal steamer and place the meatballs on that paper one and a half inches apart. Steam them over boiling water for thirty minutes, and do add extra water, if and as needed.
3. Serve with stir-fried or any vegetables, if and as desired.

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