Danny Kaye'S Lion'S Head Recipe

Name: Danny Kaye'S Lion'S Head
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Place the dried mushrooms in a mixing bowl and add hot water to cover; let stand for 20 minutes or longer until softened.
2
In another mixing bowl, add the pork.
3
Drain the mushrooms, squeeze dry, chop and add to the pork.
4
Add the water chestnuts, ginger, scallions, garlic, grated orange rind, sesame oil, wine, soy sauce, salt, and cornstarch.
5
Mix well and shape into 8 to 12 balls; set aside.
6
Heat the oil for deep frying and add the meat balls.
7
Deep fry until crisp and golden on the outside; drain well.
8
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.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 dried black mushrooms, 1 1/4 lbs ground pork, 20 water chestnuts, finely diced, 1 teaspoon ginger, finely minced, and more.

Yes, Danny Kaye'S Lion'S Head falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Danny Kaye'S Lion'S Head

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