Yields:
4 Servings
Difficulty: Medium
Prep Time: 25 Mins
Cook Time:
2 Hr 5 Mins
Total Time:
2 Hr 30 Mins
Yangzhou Lion’s Head Meatballs is one of the traditional famous dishes in Jiangsu Province, belonging to the Huaiyang cuisine. This dish is renowned for its tender texture and flavorful, yet non-greasy quality. The uniqueness of “Yangzhou Lion’s Head Meatballs” lies in its cooking method. Typically, the meatballs are placed in a broth and simmered using a rich broth. The extended cooking time allows the Lion’s Head Meatballs to maintain their tender and succulent texture, resulting in a delightful and flavorful taste.
Ingredients
Adjust Servings
- Meatballs:
Instructions
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In a small bowl, mix minced ginger, chopped green onions, 1 tablespoon (15 grams) of Shaoxing wine, and 4 ounces (113 grams) of water. Stir well and let it sit for at least 10 minutes.
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In a large bowl, combine ground pork, water chestnuts, egg white, salt, white pepper, sugar and cornstarch. Mix until all ingredients are evenly distributed. Slowly incorporate the scallion-ginger water into the meat mixture, stirring in the same direction each time to ensure the liquid is fully absorbed. Use your hands to knead the meat mixture, forming a more cohesive texture for the meatballs.
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With wet hands to prevent sticking, take a portion of the pork mixture and shape it into a large meatball resembling a lion's head. Repeat this step until all the pork mixture is used.
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Arrange the napa cabbage pieces neatly in a clay pot. Carefully place the meatballs on top of the cabbage. Add slices of ginger and segments of green onion. Gradually pour the chicken broth into the clay pot, being cautious not to damage the meatballs.
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Set the clay pot over medium heat and let it come to a boil. Sprinkle ground white pepper and Shaoxing wine into the broth. Then, reduce the heat to low and simmer for 2 hours, or until the meatballs are fully cooked.
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Once the meatballs are cooked, discard the napa cabbage pieces as they become overcooked and absorb excess fat from the meatballs. Add the bok choy to the pot and let it simmer for 2-3 minutes. Season with salt according to your preference.
