Lion’s Head

Name: Lion’s Head (Barbara Tropp)
Yield: “Serves 4 for a one-dish supper in tandem with wedges of panfried scallion bread, crusty garlic bread, or the like”
Cuisine: American
Ingredients: 1¼ teaspoons very finely chopped peeled ginger; 2½ cups (675 ml) Basic Chicken Stock or Roasted Pork Stock; 1 pound (450 g) Chinese (Napa) cabbage leaves, the sort with evenly broad pale green leaves wrapped tightly around a conical head; 1 tablespoon corn, peanut, or canola oil; ½ teaspoon very finely chopped peeled ginger; 1 egg; 1 tablespoon cornstarch, dissolved in ¼ cup (65 ml) cold Basic Chicken Stock; 1 pound (450 g) coarsely ground pork butt; 1 thin scallion including green top, minced; 1 tablespoon sherry; ½ teaspoon kosher salt; 1½ tablespoons soy sauce; Kosher salt, to taste; 1 tablespoon cornstarch, dissolved in 2 tablespoons cold Basic Chicken Stock, to coat the meatballs

Barbara Tropp

Preparation info

“Serves
4
for a one-dish supper in tandem with wedges of panfried scallion bread, crusty garlic bread, or the like”

Difficulty
Complex

Appears in

Soup

By Barbara Kafka

Published 1998

About

Barbara Tropp is one of my favorite people and a wonderful cook and author of Classic Chinese Cooking and The China Moon Cookbook. I first met her when I was barely middle-aged and she was young. I was editing a magazine called Cooking and she wrote to us about possibly writing an article. I met with her—a tiny, elegant woma

Ingredients

Americas
United States
Stew

Ingredients

Method