Yields:
2 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
55 Mins
Total Time:
1 Hr 10 Mins
Lion’s Head Meatballs, a beloved delicacy in Chinese cuisine, originated from the Jiangsu and Zhejiang regions of China. It is a distinctive and classic dish in this region. The preparation process requires certain skills and patience to ensure the meatballs have a tender and juicy texture, accompanied by a rich and fragrant sauce.
Ingredients
Adjust Servings
Instructions
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Cut napa cabbage into large pieces.
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In a large bowl, mix together ground pork, water chestnuts, green onions, ginger, egg, 1 tablespoon (16g) light soy sauce, dark soy sauce, rice cooking wine, cornstarch, sugar, salt, and white pepper powder until well combined.
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In a large frying pan, heat vegetable oil over medium-high heat to 350°F (180°C). Shape the meat mixture into 6-8 large meatballs and place them in the oil. Adjust the heat to medium-low and fry the meatballs until they turn golden brown, approximately 4-6 minutes. Take the meatballs out of the frying pan and set them aside.
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Add the chicken broth and 2 tablespoons (32g) light soy sauce to a boil. Reduce heat to low and add meatballs to simmer for 30 minutes. Add the napa cabbage to the wok and simmer for another 15 minutes.
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Add the cornstarch mixture and cook for another 1-2 minutes until the sauce thickens. Serve hot with steamed rice.
