Description
Savory Lion’s Head Meatballs are a comforting Chinese dish featuring juicy ground pork meatballs infused with Shaoxing wine, soy sauces, ginger, and crunchy water chestnuts. These large, flavorful meatballs are first browned in a skillet for a golden crust, then steamed to tender perfection for ultimate comfort food bliss. Ideal served over steamed rice, this recipe blends authentic Asian flavors with a satisfying texture that warms the soul.
Ingredients
Scale
Meatball Mixture
- 1 lb Ground Pork (Choose higher fat for a juicy texture)
- 3 tbsp Shaoxing Wine (or Dry Sherry; 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 Fresh Ginger (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)
- 1 tbsp Sesame Oil (Add last for flavor)
Cooking Oil
- 2 tbsp Peanut Oil or Vegetable Oil (Used for browning)
Instructions
- Preparation: Gather and prepare all ingredients. Finely grate the ginger, chop the green onions, and if needed, finely chop the water chestnuts for a good crunch.
- Mix the Meatball Base: In a large bowl, combine the ground pork with cold water, Shaoxing wine, light and dark soy sauces, salt, sugar, grated ginger, and chopped green onions. Mix thoroughly until well incorporated.
- Add Binding Ingredients: Add cornstarch, chopped water chestnuts, and the egg to the mixture. Stir in the panko breadcrumbs gradually to form a cohesive mixture that holds together but is not too dry. Drizzle in the sesame oil last and mix gently to evenly distribute.
- Shape the Meatballs: Using about 1/3 cup of the mixture for each, roll into large meatballs. If the mixture feels too wet, add a bit more panko until they hold their shape well.
- Brown the Meatballs: Heat the peanut or vegetable oil in a skillet over medium heat. Carefully brown the meatballs on all sides until golden brown, which helps develop flavor and texture. Once browned, transfer them to a steaming plate.
- Steam the Meatballs: Set up a steamer with boiling water. Arrange the browned meatballs on a steaming rack or plate that fits inside the steamer. Cover and steam for 30 minutes until cooked through and tender.
- Serve: Serve the hot lion’s head meatballs over steamed rice or enjoy as is. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- For best texture, use ground pork with some fat content to keep the meatballs juicy.
- Shaoxing wine imparts authentic flavor; substitute with dry sherry or white wine if unavailable.
- Water chestnuts provide a pleasant crunch; finely chop them for even texture.
- If the meatball mixture is too loose, add additional panko a little at a time.
- Browning the meatballs before steaming locks in flavor and creates a nice crust.
- Steaming ensures the meatballs remain tender and moist.
- Store leftovers in an airtight container in the refrigerator and consume within 3 days for best quality.
