Description
These savory Lion’s Head Meatballs are a comforting Chinese dish made with juicy ground pork, seasoned with aromatic Shaoxing wine, soy sauces, ginger, and green onions. They are browned to golden perfection, then steamed to tender, flavorful bliss. Perfect served hot over steamed rice, this recipe offers a delightful balance of rich flavors and satisfying textures.
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 Ginger (Fresh ginger is key for flavor)
- 3 stalks Green Onions (Alternatively use shallots, finely chopped)
- 2 tbsp Cornstarch (Binds the mixture)
- 1 cup Water Chestnuts (Adds crunch; fresh or canned, chopped)
- 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)
For Cooking
- 2 tbsp Peanut Oil or Vegetable Oil (Used for browning)
Instructions
- Prepare the mixture. 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 them thoroughly until evenly incorporated.
- Add binding ingredients. Add the cornstarch, chopped water chestnuts, and egg to the mixture, stirring well to form a cohesive mixture. Then stir in the panko breadcrumbs followed by a drizzle of sesame oil for extra flavor.
- Form the meatballs. Scoop approximately 1/3 cup of the mixture and roll it into a ball using your hands. If the mixture feels too wet, add a little more panko to help bind it.
- Brown the meatballs. Heat the peanut or vegetable oil in a skillet over medium heat. Carefully place the meatballs in the hot oil and cook until golden brown on all sides, ensuring they hold their shape during frying.
- Steam the meatballs. Transfer the browned meatballs onto a steaming plate. Fill a steamer with boiling water and place the plate on a steaming rack. Cover the steamer and steam the meatballs for 30 minutes to ensure they are cooked through and tender.
- Serve. Serve the steamed meatballs hot, ideally over steamed rice to soak up the delicious juices. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Use higher fat ground pork for juicier meatballs.
- Shaoxing wine can be substituted with dry sherry or white wine if unavailable.
- Adjust salt to taste, especially if using low-sodium soy sauce.
- Adding water chestnuts provides a pleasant crunch and texture contrast.
- If the meatball mixture is too wet, increase panko breadcrumbs slightly for better binding.
- Ensure the water in the steamer is boiling before placing meatballs to maintain consistent steaming temperature.
- Leftover meatballs can be reheated gently by steaming or microwaving.
