Description
Savory Lion’s Head Meatballs are a delicious and comforting Chinese dish featuring juicy pork meatballs enhanced with Shaoxing wine, soy sauces, and fresh ginger. These large meatballs are first browned in a skillet, then steamed to tender perfection, delivering a harmonious blend of flavors and textures perfect for a comforting meal.
Ingredients
Scale
Main Ingredients
- 1 lb Ground Pork (Choose higher fat for a juicy texture.)
- 3 tbsp Shaoxing Wine (or Dry Sherry)
- 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.)
- 1 tbsp Sesame Oil (Add last.)
- 2 tbsp Peanut Oil or Vegetable Oil (Used for browning.)
Instructions
- Preparation: Gather and prepare all ingredients, including grating fresh ginger, chopping green onions, and lightly crushing water chestnuts if desired.
- Mix 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 until well incorporated to allow flavors to blend.
- Add Binding Ingredients: Incorporate cornstarch, diced water chestnuts, and the beaten egg into the mixture to help bind the meatballs. Stir in the panko breadcrumbs and drizzle sesame oil for aroma and richness.
- Form Meatballs: Scoop about 1/3 cup of the mixture per meatball and roll into a ball shape. If the mixture is too wet, add more panko until it holds shape well.
- Brown Meatballs: Heat peanut or vegetable oil in a skillet over medium heat. Brown the meatballs evenly on all sides until they develop a golden crust, then transfer them carefully to a steaming plate.
- Steam the Meatballs: Fill a steamer with boiling water and place the plate of meatballs on the steaming rack. Cover with a lid and steam for 30 minutes, ensuring the meatballs cook through and become tender.
- Serve: Serve the meatballs hot over steamed rice. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- For a juicier texture, choose ground pork with a higher fat content.
- If Shaoxing wine is unavailable, dry sherry or a dry white wine can be substituted.
- Adjust salt and sugar according to taste preferences.
- Panko breadcrumbs provide a light texture, but regular breadcrumbs can be used as an alternative.
- Ensure the skillet is adequately heated before browning to get a nice crust.
- Steaming is the key step that makes these meatballs tender and flavorful.
- Leftover meatballs reheat well when steamed or microwaved gently to maintain moisture.
