Lion's Head Meatballs
Big, soft pork meatballs, stirred into a sticky paste, fried to set, then braised in a savory sauce.
Lion's head meatballs come from eastern China. They're named for the stone guardian lions outside Chinese temples: the meatball is the head, and the cabbage or sauce around it is the mane.
And they break the Western rule. You stir the meat in one direction for ten minutes, on purpose. Working it releases a protein called myosin, which forms a web that traps fat and water, so they come out springy and juicy.
Why it works
Stirring one way
Beating the meat develops myosin, a sticky protein web that holds in fat and water. It's the opposite of 'don't overmix'.
Frying first
A quick fry sets the outside so big, soft meatballs keep their shape in the braise.
Watch it made
Step by step
- Step 1
Add everything except the water chestnuts to the pork and stir in one direction for about 10 minutes, until it turns into a sticky paste.
- Step 2
Add the water chestnuts and mix for 5 more minutes.
- Step 3
With oiled hands, shape 8 or 9 big balls.
- Step 4
Deep fry at 350°F for about 2 minutes, until golden. This sets the shape.
- Step 5
In a wok over low heat, cook the ginger and scallion whites for a minute, then melt in the sugar. Add the wine, both soy sauces, the oyster sauce and the water, and bring to a boil.
- Step 6
Add the meatballs, cover and braise on medium-low for 12 to 15 minutes, flipping halfway. Many cooks braise them on a bed of napa cabbage.
- Step 7
Plate the meatballs. Thicken the sauce with the cornstarch slurry, add the sesame oil and scallion greens, and pour it over.
Lion's Head Meatballs
Serves 4 · 8 to 9 meatballs · 55 min total
Meatballs
- 1 lb fatty ground pork (70/30 is ideal)
- 1 slice ginger, minced
- 1 scallion, minced
- 1 egg
- 3 tbsp breadcrumbs
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp white pepper
- 1/4 tsp five spice powder
- 1 1/2 tsp cornstarch
- 1/4 cup water
- 3.5 oz water chestnuts, minced
- Oil, for deep frying
Sauce
- 1 tbsp oil
- 2 slices ginger
- 2 scallions, whites and greens separated
- 10 g rock sugar (about 2 tsp)
- 1 tbsp Shaoxing wine
- 1 1/2 tbsp light soy sauce
- 1/4 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 1/2 cups water
- 1 tsp cornstarch mixed with 1 tbsp water
- 1/4 tsp sesame oil
- Napa cabbage leaves, optional
Method
- Add everything except the water chestnuts to the pork and stir in one direction for about 10 minutes, until it turns into a sticky paste.
- Add the water chestnuts and mix for 5 more minutes.
- With oiled hands, shape 8 or 9 big balls.
- Deep fry at 350°F for about 2 minutes, until golden. This sets the shape.
- In a wok over low heat, cook the ginger and scallion whites for a minute, then melt in the sugar. Add the wine, both soy sauces, the oyster sauce and the water, and bring to a boil.
- Add the meatballs, cover and braise on medium-low for 12 to 15 minutes, flipping halfway. Many cooks braise them on a bed of napa cabbage.
- Plate the meatballs. Thicken the sauce with the cornstarch slurry, add the sesame oil and scallion greens, and pour it over.
Adapted from The Woks of Life. The Woks of Life. Ingredient list follows the source; the method is in our own words.
Tips
- Fatty pork matters. Lean pork gives you a dry, tight lion's head.
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