Lion’s Head Meatballs
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.
Servings:
2
yield(s)
Prep Time:
15
mins
Cook Time:
55
mins
Total Time:
70
mins
Ingredients
-
1
lb
(453g) ground pork
-
1/2
cup
(62g) water chestnuts
(finely chopped)
-
2
green onions
(finely chopped)
-
1
tsp
(2g) ginger
(minced)
-
1
egg
-
3
tbsp
(49g) light soy sauce
-
1
tsp
(5g) dark soy sauce
-
1
tbsp
(15g) rice cooking wine
(or dry sherry)
-
1
tbsp
(10g) cornstarch
-
1
tsp
(4g) sugar
-
3/4
tsp
(4g) salt
-
1/2
tsp
(1g) white pepper powder
-
2
cup
(480g) chicken broth
-
Vegetable oil
(for frying)
-
1
lb
(453g) napa cabbage
-
1
tsp
(4g) cornstarch
(mixed with 1 tablespoon (15g) water)
Instructions
-
Cut napa cabbage into large pieces.
-
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.
-
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.
-
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.
-
Add the cornstarch mixture and cook for another 1-2 minutes until the sauce thickens. Serve hot with steamed rice.