Lion's Head Meatballs
Oversized, hand-chopped pork meatballs braised gently over napa cabbage — a Jiangsu classic meant to stay loose and tender, almost falling apart, not packed dense like a Western meatball.
Meat
⚠ Contains: Soy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1.5 lbs pork shoulder, hand-chopped (not machine-ground)
- 1/4 cup water chestnuts, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 egg
- 1 tbsp cornstarch
- 1 head napa cabbage, leaves separated
- 2 cups chicken stock
- Salt, to taste
Steps
- Gently mix the hand-chopped pork with the water chestnuts, ginger, soy sauce, Shaoxing wine, egg, and cornstarch, being careful not to overwork the mixture.
- Shape into four large, loosely packed meatballs.
- Line a pot with napa cabbage leaves, place the meatballs on top, and cover with more cabbage leaves.
- Pour in the chicken stock, cover, and simmer gently for 60-75 minutes, until the meatballs are tender and cooked through.
- Season the broth with salt and serve the meatballs nestled in the braised cabbage.