Danny Kaye'S Lion'S Head - cooking recipe

Ingredients

8 dried black mushrooms
1 1/4 lbs 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 dry sherry or 1 tablespoon shao hsing wine
1 tablespoon light soy sauce
1 teaspoon salt
1 tablespoon cornstarch
peanut oil or vegetable oil (for deep frying)
hot steamed spinach or broccoli (as a bed for the lion's heads)

Preparation

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.
Then place the meat balls in a steamer and steam for 20 to 25 minutes and serve on a bed of hot, steamed spinach or broccoli.