Dragon and Lion Head Meatballs

Ingredients: Lion's Head 1 1/2 pounds ground beef 1/4 cup Shrimp Mousse 2 green onions, finely chopped 2 quarter-sized slices ginger, minced 3 tablespoons cornstarch 2 tablespoons Chinese rice wine or dry sherry 2 tablespoons dark soy sauce 1 teaspoon Chinese five-spice powder 1 teaspoon salt 1 teaspoon ground white pepper Dragon's Head 1/4 cup Shrimp Mousse, chilled Vegetable oil for deep-frying 1 head napa cabbage, quartered lengthwise 1 teaspoon salt 2 cups Rich Homemade Broth or canned chicken broth 2 green onions, chopped 2 quarter-sized slices ginger, lightly crushed 1 teaspoon chili garlic sauce 1 tablespoon cornstarch dissolved in 2 tablespoons water 1 teaspoon toasted sesame seeds

Method: To prepare the lion's head, combine the ground beef, shrimp mousse, green onions, ginger, cornstarch, rice wine, soy sauce, five-spice powder, salt, and white pepper in the bowl of an electric mixer. Using the paddle attachment, mix on medium speed until the mixture is homogenous and stiff. Divide into 8 equal portions. With wet hands, roll each portion into a ball. Flatten each ball to a 4-inch disc. For the dragon's head, divide the shrimp mousse into 8 equal portions. With wet hands, roll each portion into a ball. Put one shrimp ball in the center of each meat disk and fold the meat up and over the shrimp, completely encasing the shrimp ball. Shape into a ball. Transfer to a lightly oiled plate and set aside. In a wok or stir-fry pan, pour the oil to a depth of 1 inch and heat to 350 degrees F on a deep-fry thermometer. Working with a few at a time, deep-fry the meatballs until deep golden brown, about 3 minutes. Lift the meatballs out with a wire strainer or a slotted spoon. Drain on paper towels. Carefully pour the oil into a heatproof bowl, reserving the oil. Place a clean wok or stir-fry pan over high heat. Add 1 tablespoon of the reserved oil, swirling to coat the sides. Add the cabbage and salt and cook, stirring, until the cabbage is lightly wilted, about 30 seconds. Arrange the meatballs on top of the cabbage. Add the broth, half of the green onions, and the ginger and bring to a boil. Cover, reduce the heat to medium, and simmer until the meatballs are cooked through and the cabbage is tender, about 15 minutes. Add the chili garlic sauce, then add the cornstarch mixture. Cook, stirring, until the sauce boils and thickens. Transfer the cabbage to a serving platter and arrange the meatballs on top. Spoon the sauce over the meatballs and garnish with the sesame seeds and remaining green onions and serve.