Shanghai Style Lion'S Head Meatballs - cooking recipe

Ingredients

2 teaspoons sesame oil, divided
10 leaves napa cabbage
1 (4 ounce) package enoki mushrooms, stems trimmed
1/4 cup light soy sauce, divided
1 tablespoon dark soy sauce
1 teaspoon sugar
1 cup water
1 lb ground pork
1/2 cup water chestnut, minced
2 teaspoons fresh ginger, minced
2 teaspoons fresh garlic, minced
2 tablespoons cornstarch
2 teaspoons shaoxing wine

Preparation

Pour 1 tsp sesame oil in a 6-qt saucepan and arrange cabbage leaves in an even layer. Place mushrooms over the leaves in an even layer.
Pour 2 tbsp light soy sauce, dark soy sauce, sugar, and 1 cup water over leaves and set aside.
In a large bowl, combine pork, water chestnuts, ginger and garlic. Add remaining sesame oil and light soy sauce, along with cornstarch and wine. Mix until evenly incorporated.
Divide mixture evenly into about eight meatballs. Arrange meatballs evenly on top of cabbage. Heat over medium-low heat, and bring to a simmer. Cook, covered, until cooked through (about 25 minutes).