Danny Kaye’s Lion’s Head

I’ll never forget the first time I saw Lion’s Head. It was at a bustling dim sum restaurant in San Francisco’s Chinatown. The giant, savory meatballs, perched atop a vibrant green bed of spinach, looked like something straight out of a fairytale. The aroma of ginger, garlic, and soy filled the air, and I knew I had to try it. One bite, and I was hooked. The tender, juicy pork, the subtle sweetness of the water chestnuts, and the delicate balance of flavors transported me to a culinary paradise. From that moment on, I’ve been on a quest to perfect this dish, and Danny Kaye’s recipe is a brilliant starting point.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8
• Yield: 8-12 meatballs
• Dietary Type: Not Gluten-Free

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
• 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)

Equipment Needed

• Mixing bowls
• Deep fryer or large pot
• Slotted spoon or spider
• Steamer basket and pot
• Cutting board
• Knife

Instructions

1. Begin by hydrating the dried black mushrooms. Place them in a mixing bowl and cover them with hot water. Allow them to soak for at least 20 minutes, or longer, until they become softened. This step is crucial for unlocking the mushrooms’ earthy flavor and tender texture.

2. While the mushrooms are soaking, prepare the ground pork mixture. In another mixing bowl, add the pork. Make sure your pork has some fat content, around 20%, to keep the meatballs moist. Lean pork will result in dry Lion’s Heads.

3. Once the mushrooms are sufficiently softened, remove them from the water. Drain them thoroughly, squeeze out any excess water, and chop them into small pieces. Add the chopped mushrooms to the bowl with the ground pork.

4. Now, it’s time to incorporate the remaining ingredients. Add the finely diced water chestnuts, minced ginger, chopped scallions, minced garlic, grated orange rind, sesame oil, dry sherry (or shao hsing wine), light soy sauce, salt, and cornstarch to the pork and mushroom mixture.

5. With all the ingredients combined, it’s time to mix thoroughly. Use your hands to mix everything together until the mixture is well combined and slightly sticky. This ensures that the meatballs will hold their shape during cooking.

6. Once the mixture is properly combined, form the meatballs. Shape the mixture into 8 to 12 balls, depending on your desired size. Set the formed meatballs aside. Ideally, these should be quite large, resembling the “lion’s head” namesake.

7. Prepare for deep frying. Heat your chosen oil (peanut oil or vegetable oil) in a deep fryer or a large, heavy-bottomed pot. The oil should be heated to around 350°F (175°C). You can test the temperature using a thermometer or by dropping a small piece of the meatball mixture into the oil; it should sizzle immediately.

8. Carefully add the meatballs to the hot oil. Do this in batches to avoid overcrowding the fryer, which can lower the oil temperature and result in greasy meatballs. Deep fry the meatballs until they are crisp and golden brown on the outside. This should take about 5-7 minutes per batch, turning them occasionally to ensure even cooking.

9. Once the meatballs are cooked, drain them well on a wire rack lined with paper towels to remove any excess oil. This step helps achieve a crispy exterior.

10. After frying, the meatballs need to be steamed. Place the deep-fried meatballs in a steamer basket lined with parchment paper. Steam them for 20 to 25 minutes. Steaming ensures that the meatballs are cooked through and tender on the inside.

11. Finally, prepare your serving bed. While the meatballs are steaming, prepare a bed of hot steamed spinach or broccoli on a serving platter.

12. Once the meatballs are steamed, remove them from the steamer and arrange them on top of the bed of spinach or broccoli. Serve immediately and enjoy!

Expert Tips & Tricks

• To achieve the best flavor, use high-quality ground pork with a good fat content (around 20-25%). This will ensure the meatballs are juicy and tender.
• Don’t skip the soaking step for the dried black mushrooms. Soaking them properly is essential for rehydrating them and releasing their full flavor. Use the soaking liquid (strained) in your sauce for an extra layer of flavor.
• The orange rind adds a unique citrusy note that complements the other flavors. Don’t overdo it, though; a little goes a long way.
• For a richer flavor, consider adding a touch of dark soy sauce in addition to the light soy sauce.
• If you don’t have a steamer, you can use a makeshift steamer by placing a metal colander inside a pot with a small amount of water. Just make sure the water doesn’t touch the bottom of the colander.
• To make ahead, you can prepare the meatball mixture and store it in the refrigerator for up to 24 hours before cooking. You can also fry the meatballs ahead of time and steam them just before serving.

Serving & Storage Suggestions

Serve Danny Kaye’s Lion’s Head hot, immediately after steaming. The contrast of the crispy exterior and the tender interior is best experienced fresh. Arrange the meatballs artfully on a bed of steamed spinach or broccoli, and consider drizzling a bit of the steaming liquid over the meatballs for added flavor. A side of steamed rice is the perfect accompaniment.

Leftover Lion’s Head can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can steam them again for about 10-15 minutes or microwave them on low power until heated through. If microwaving, add a splash of water to prevent them from drying out. For longer storage, you can freeze the cooked meatballs for up to 2 months. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	260 kcal	N/A
Calories from Fat	134 g	52%
Total Fat	15 g	23%
Saturated Fat	5.5 g	27%
Cholesterol	66.7 mg	22%
Sodium	473.4 mg	19%
Total Carbohydrate	10.1 g	3%
Dietary Fiber	1.3 g	5%
Sugars	2.1 g	8%
Protein	19.3 g	38%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the soy sauce with tamari, a gluten-free soy sauce alternative. Ensure the cornstarch is also certified gluten-free.
• Vegetarian: While the core of this dish is pork, you could experiment with a blend of finely chopped mushrooms, water chestnuts, tofu, and a binding agent like ground flaxseed.
• Spicy: Add a pinch of red pepper flakes or a teaspoon of chili garlic sauce to the meatball mixture for a spicy kick.
• Vegetable Boost: Incorporate other finely diced vegetables like carrots, celery, or bell peppers into the meatball mixture for added nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Why are they called Lion’s Head?
A: The name comes from the size of the meatballs, which are large and round like a lion’s head, and the surrounding spinach or vegetables, which resemble the lion’s mane.

Q: Can I bake the meatballs instead of frying?
A: While frying is traditional, you can bake the meatballs at 375°F (190°C) for about 20-25 minutes. However, they will not achieve the same crispy exterior.

Q: What is Shao Hsing wine?
A: Shao Hsing wine is a type of Chinese rice wine commonly used in cooking. It adds a distinct flavor to the dish. If you can’t find it, dry sherry is a suitable substitute.

Q: Can I use fresh mushrooms instead of dried?
A: While dried mushrooms are preferred for their intense flavor, you can use fresh shiitake mushrooms if necessary. Use about 1 cup of chopped fresh shiitake mushrooms.

Q: How do I prevent the meatballs from falling apart?
A: Ensure you mix the meatball mixture thoroughly until it becomes slightly sticky. The cornstarch acts as a binding agent, so don’t skip it.

Final Thoughts

Danny Kaye’s Lion’s Head is more than just a recipe; it’s a journey into the heart of Chinese cuisine, a testament to Kaye’s culinary passion, and a delightful experience for any home cook. Don’t be intimidated by the slightly longer process; the results are well worth the effort. The combination of textures and flavors is simply irresistible. I highly encourage you to try this recipe and bring a taste of classic Chinese cuisine to your table. Whether you’re serving it to family, friends, or enjoying it as a comforting meal for yourself, Lion’s Head is sure to impress. Pair it with a crisp white wine or a light beer for a truly memorable experience. Happy cooking!