Lion's Head Meatball

Ingredients:
(A)
300g minced pork
1/2 egg white
2 pcs dried mushrooms (soaked and chopped)
1 tsp ginger juice
1 tsp Shaoxing Wine
Dash of sesame oil
2 tbsp cornflour
Salt and pepper (to taste)

(B)
3 leaves Chinese cabbage
3 pcs button mushrooms (halved)
2 pcs dried mushrooms (soaked till soft and halved)
Few slices of carrot
2  cups water (add more if needed during cooking)
1 tsp cornflour
1/3 tbsp light soy sauce
1/2 tsp chicken stock granules 

Methods:

1. In a large bowl add all ingredients (A) and mix until well combined.  Shape into larger balls.
2. Heat up 3 tbsp cooking oil and fry meatballs till golden brown on both sides. Discard excess oil while leaving the meatballs in the wok.
3. Add in ingredients (B), stir well and taste for correct seasoning. Simmer until sauce is reduced. Off the heat.
4. To serve, in a deep plate lay the cabbage on the bottom and dish the rest of the ingredients over the cabbage.

I adapted this recipe from Recipe Book "Meatballs and Dumplings" by Evon Kow.