1 - 1 1/2 lbs. ground pork or turkey
1 - 1 1/2 c. finely chopped bak choi
6-8 large Chinese cabbage leaves

MARINADE:

3 tbl. dark soy
1 tbl. sesame oil
1 tbl. ginger-garlic mix
  1. Mix meat and marinade well.
  2. Chop cabbage fine, then mix with meat and form meat into balls 2 - 2 1/2" size, then roll in tapioca starch.
  3.  Heat wok, add 2 c. oil, fry meat balls until brown (10 minutes).
  4. Put on platter and steam 20 minutes.
  5. Put cabbage leaves (whole) into steamer, just to heat 3 to 4 minutes.
  6. Take out leaves, lay on platter with large leaves outside. Lay meat balls in the middle. Pour master sauce over. Serve.

This dish resembles a Lions Head and his Mane.