Lion's Head Meatballs (狮子头)

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If you've never tried Lion's Head meatballs (狮子头 or shīzi tóu), then you are in for a treat. It was one of my favourite dishes growing up - I mean, what child doesn't love meatballs? The combination of juicy meatballs, tender vegetables and flavourful sauce makes for a comforting and satisfying meal!

Lion's Head meatballs forms a part of the Huaiyang cuisine of eastern China, one of the four traditional Chinese cuisines and typically consists of large pork meatballs cooked with vegetables. It is quite a straightforward dish and easy to make at home. There are two methods of cooking it - either white (plain) or red cooked (in a soy sauce base). The recipe below is for the white cooked version.

But don't be fooled into thinking that white cooked Lion's Head meatballs are boring - anything but. The meatballs are packed with multiple flavour enhancers, such as white pepper, Shaoxing rice wine, dark soy sauce and sesame oil, all of which subtly come together to form a complex and delicious tasting meatball.

White cooked Lion's Head meatballs are typically braised with napa (Chinese leaf) cabbage, which release a lot of moisture when cooked, yielding a nice soup base for braising that is full of flavour when cooked - the perfect sauce for drizzling over your meatballs. And although the meatballs are the star of this dish, don't overlook the cabbage, as they are equally delicious, having absorbed the wonderful pork flavours during the cooking process. Serve over steamed rice for a complete meal.

Typical Lion's Head meatballs use a fatty cut of pork for the mince, such as shoulder or butt with up to 30% fat, for a richer texture. If you are using prepared mince, try to get the highest fat content you can (or that you prefer) - if the mince is too lean, the meatballs will be on the dry side.

Lion's Head meatballs is a great dish for preparing in advance and reheating before serving. In fact, it tastes even better as the flavours have had a chance to rest and further develop. You can even make up a large batch to store in the fridge or freezer for those days you need a quick snack or meal.

Here's what you'll need to make these lion's head meatballs:
(Click here to jump straight to the recipe)

Oil for cooking
750g pork mince
1 1/2 Tbsp sugar
1/2 tsp salt, to taste
3/4 tsp ground white pepper
1 Tbsp Shaoxing rice wine
2 Tbsp dark soy sauce
1 1/2 Tbsp sesame oil
3 cloves of garlic, minced
1 1/2 tsp freshly grated ginger root
2 spring onions, finely sliced
60g panko breadcrumbs
3 large eggs
1 1/2 Tbsp cornflour
1-2 heads of napa cabbage (Chinese leaf)

And here's what you'll need to do:

• Prepare the ginger, garlic and spring onion.
• Separate and rinse the leaves of the napa cabbage, and cut them into two or three sections. Set aside for later.

• Put the pork in a large mixing bowl, and add everything apart from the eggs and cornflour.
• Using chopsticks or a wooden spoon, stir everything together in one direction until smooth and well blended - this can take several minutes.
• Add the eggs and cornflour, and stir again in the same direction until smooth and well blended.

• Form the mixture into 12 large meatballs, using your hands to gently shape them.
• Pour some oil in a small saucepan, about 2-3cm deep, and heat over medium heat until hot. Meanwhile, line a clean plate with some kitchen paper.

• Working in batches, gently lower a couple of meatballs into the oil, and fry until browned on one side. Gently flip the meatballs and brown the other side. Remove to the plate lined with kitchen paper to drain off the excess oil.
• You could also pan fry the meatballs, just make sure you turn them regularly so that all sides are browned.

• Spread a little oil over the base of a large lidded pot, line it with a few pieces of firm napa cabbage leaves, and place a layer of meatballs on top.
• Surround and cover the meatballs using more leaves, first with the firm parts, then using the soft leafy parts. Add another layer of meatballs, and repeat until all are in the pot. Tuck any remaining cabbage leaves around the sides and on top, and cover the pot.

• Heat the contents of the pot over medium heat. When the napa cabbage begins to release moisture, gradually reduce the heat.
• Simmer for approximately 40 minutes until the cabbage has wilted and the meatballs are cooked through.
• Serve over steamed rice, with the lovely juices drizzled over.

Lion's Head Meatballs (狮子头)

By Wendy | Serves 4

Lion's Head Meatballs is a popular Chinese dish that is actually quite simple to make, so give it a try and enjoy them at home.

Prep Time: 25 minutes
Cook time: 40 minutes
Serves: 4-6
Course: Main
Cuisine: Modern Chinese, Huaiyang
Tags: Meatballs, Pork

Ingredients

Oil for cooking
750g pork mince
1 1/2 Tbsp sugar
1/2 tsp salt, to taste
3/4 tsp ground white pepper
1 Tbsp Shaoxing rice wine
2 Tbsp dark soy sauce
1 1/2 Tbsp sesame oil
3 cloves of garlic, minced
1 1/2 tsp freshly grated ginger root
2 spring onions, finely sliced
60g panko breadcrumbs
3 large eggs
1 1/2 Tbsp cornflour
1-2 heads of napa cabbage (Chinese leaf)

Method

1. Prepare the ginger, garlic and spring onion.
2. Separate and rinse the leaves of the napa cabbage, and cut them into two or three sections. Set aside for later.
3. Put the pork in a large mixing bowl, and add everything apart from the eggs and cornflour.
4. Using chopsticks or a wooden spoon, stir everything together in one direction until smooth and well blended - this can take several minutes.
5. Add the eggs and cornflour, and stir again in the same direction until smooth and well blended.
6. Form the mixture into 12 large meatballs, using your hands to gently shape them.
7. Pour some oil in a small saucepan, about 2-3cm deep, and heat over medium heat until hot. Meanwhile, line a clean plate with some kitchen paper.
8. Working in batches, gently lower a couple of meatballs into the oil, and fry until browned on one side. Gently flip the meatballs and brown the other side. Remove to the plate lined with kitchen paper to drain off the excess oil.
9. You could also pan fry the meatballs, just make sure you turn them regularly so that all sides are browned.
10. Spread a little oil over the base of a large lidded pot, line it with a few pieces of firm napa cabbage leaves, and place a layer of meatballs on top.
11. Surround and cover the meatballs using more leaves, first with the firm parts, then using the soft leafy parts. Add another layer of meatballs, and repeat until all are in the pot. Tuck any remaining cabbage leaves around the sides and on top, and cover the pot.
12. Heat the contents of the pot over medium heat. When the napa cabbage begins to release moisture, gradually reduce the heat.
13. Simmer for approximately 40 minutes until the cabbage has wilted and the meatballs are cooked through.
14. Serve over steamed rice, with the lovely juices drizzled over.

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