Lion’s Head Meatballs (狮子头)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
233 kcal
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Course
Main Course
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Cuisine
Chinese
Lion’s Head Meatballs (狮子头)
Description
Lion’s Head Meatballs (狮子头) feature a mix of minced pork with a higher fat content and minced chicken, flavored with Shaoxing rice wine, soy sauce, sesame oil, and aromatics like scallion and ginger water to create a sticky, tender meat mixture. Adding minced water chestnut provides a slight crunch. The meatballs are shaped carefully and deep-fried at about 180°C, forming a golden crust while keeping the inside moist.
The accompanying soup is made by simmering Napa cabbage and soaked dried shiitake mushrooms, optionally enhanced with dried shrimp, salt, and white pepper for a delicate, savory broth that complements the meatballs. This combination results in a harmonious dish showcasing textured meatballs and mild, umami-rich soup.
This dish pairs naturally as a warming main course, particularly during cooler weather, presenting tender, juicy meatballs with a savory broth and vegetables. The soup adds lightness to balance the richness of the meatballs.
For best results, consider using hand-chopped pork for improved texture. Use a small deep pot with enough oil for frying to minimize waste. Dried shiitake mushrooms bring richer flavor than fresh ones. If a thermometer is unavailable, test oil temperature by dipping a chopstick into hot oil and looking for tiny bubbles.
Ingredients
For the meatballs
- 2 talks scallions
- 1 thumb-sized ginger
- 400 g pork see note 1, minced, with 20% fat or higher
- 100 g chicken minced
- 2 tablespoon Shaoxing rice wine
- 2 tablespoon soy sauce light
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- 1 large egg
- 1 tablespoon cornstarch
- 60 g water chestnut about 10 canned ones, minced
- cooking oil see note 2, for deep frying
For the soup
- 7 pieces Napa cabbage leaves, cut in halves crosswise
- 6 large dried shiitake mushroom soaked in 500ml water overnight
- ½ tablespoon dried shrimp optional
- ¼ teaspoon salt or to taste
- 1 pinch ground white pepper
Instructions
Prepare the meatball mixture
- Cut the scallions into sections (save some green parts for garnishing the dish later) and slice the ginger. Soak them in 6 tablespoon of warm water. Leave to cool.
- In a bowl, mix minced pork, minced chicken, Shaoxing rice wine, light soy sauce, salt, sugar, sesame oil, egg and cornstarch. Stir constantly in one direction while adding the scallion ginger water little by little.
- Once the liquid is fully absorbed and the meat becomes sticky and jiggly, add minced water chestnut then stir to combine.
Shape & fry the meatballs
- In a deep pot, heat up oil for deep frying (A smaller pot requires less oil).
- Divide the meat mixture into 6 portions. Transfer one portion to a small bowl. Use a spatular or a spoon to press the meat against the bowl to shape it into a ball (please refer to the video below).
- When the temperature of the oil reaches 180°C/360°F (see note 4 if you don’t have a kitchen thermometer), gently slide the meatball into the oil (be careful not to splash). Roll it from time to time to ensure even colouring. Take out when they look golden all around.
- Repeat the procedure to shape and fry the rest of the balls. Since these meatballs are quite large (about 7cm/2.7in), do not fry more than 2 balls at a time as you don’t want the oil temperature to drop too much. Also, the meatballs need ample space to move around in the oil.
Cook the soup
- In another pot, lay the white part of the Napa cabbage then place the fried meatballs on top.
- Add sliced shiitake mushrooms and pour in the water in which the mushrooms were soaked (discard the solid bits at the bottom of the bowl).
- Add the scallions & ginger (which were used to flavour the water used in the meat mixture) and dried shrimp (if using). Season with salt and white pepper.
- Bring the soup to a full boil. Turn the heat to low. Cover with a lid and leave to simmer for 15 mins. Put the remaining leafy part of the cabbage over the meatballs. Continue simmering for a further 5 mins.
- Garnish with finely chopped scallions. Serve warm with plain rice, along with other savoury dishes.
Notes
- Using hand-chopped pork rather than machine-minced improves meatball texture if time allows.
- A small deep pot requires about 800ml (3.5 cups) of oil for frying; choose cookware accordingly to save oil.
- Dried shiitake mushrooms offer a richer flavor than fresh and are widely available in Asian stores.
- If lacking a kitchen thermometer, test frying oil temperature by dipping a chopstick; small bubbles indicate readiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 233kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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