Description
Savory Lion’s Head Meatballs are a classic Chinese comfort food featuring juicy, flavorful pork meatballs infused with Shaoxing wine, soy sauces, ginger, and crunchy water chestnuts. These large meatballs are browned in a skillet and then steamed to tender perfection, making them a satisfying main dish served best over steamed rice.
Ingredients
Scale
Meatball Mixture
- 1 lb Ground Pork (Choose higher fat for a juicy texture.)
- 3 tbsp Shaoxing Wine (or Dry Sherry) (Adds depth; substitute with white wine if unavailable.)
- 2 tbsp Light Soy Sauce (Opt for low-sodium if desired.)
- 1 tbsp Dark Soy Sauce (Gives richness and color.)
- 1 tsp Salt (Adjust according to taste.)
- 1 tsp Sugar (Balances flavors.)
- 1 tbsp Grated Ginger (Fresh ginger is key for flavor.)
- 3 stalks Green Onions (Alternatively use shallots.)
- 2 tbsp Cornstarch (Binds the mixture.)
- 1 cup Water Chestnuts (Adds crunch; fresh or canned is fine.)
- 1 large Egg (Acts as a binder.)
- 1 cup Panko (Japanese Breadcrumbs) (Can substitute with regular breadcrumbs.)
For Cooking
- 1 tbsp Sesame Oil (Add last.)
- 2 tbsp Peanut Oil or Vegetable Oil (Used for browning.)
Instructions
- Preparation: Begin by gathering all ingredients to ensure a smooth cooking process.
- Mix the Pork and Seasonings: In a large bowl, combine the ground pork with cold water, Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, and chopped green onions. Mix thoroughly to evenly distribute the flavors throughout the meat.
- Add Binders and Crunch: Incorporate the cornstarch, water chestnuts, and egg into the pork mixture. Stir in the panko breadcrumbs to help bind the mixture and drizzle in the sesame oil to enhance aroma and flavor, mixing until cohesive.
- Form Meatballs: Scoop approximately 1/3 cup of the mixture and roll into a large ball using your hands. If the mixture feels too wet to hold shape well, add a bit more panko breadcrumbs until it firms up.
- Brown the Meatballs: Heat the peanut or vegetable oil in a skillet over medium heat. Carefully brown the meatballs on all sides until they develop a golden crust, which locks in moisture and flavor. Once browned, transfer the meatballs onto a steaming plate.
- Steam to Cook Through: Prepare a steamer by boiling water beneath a steaming rack. Arrange the browned meatballs on the steaming rack, cover, and steam for 30 minutes. This gentle cooking method ensures tender, juicy meatballs.
- Serving: Serve the warm Lion’s Head Meatballs immediately, ideally over steamed rice for a complete and comforting meal. Refrigerate any leftovers in an airtight container.
Notes
- You can substitute Shaoxing wine with dry sherry or white wine if unavailable.
- Use low-sodium soy sauce to reduce sodium content if desired.
- Fresh ginger provides the best flavor but ground ginger could be used in a pinch.
- Water chestnuts add a delightful crunch; canned or fresh both work well.
- Keep the meatball size consistent to ensure even cooking during steaming.
- Leftover meatballs can be refrigerated for up to 3 days and reheated by steaming or microwaving.
