Lion's Head Meatballs (狮子头)

Lion's Head Meatballs is a Chinese New Year celebratory dish, featuring extra large pork meatballs, along with Napa cabbage and mushrooms, braised in a rich, savory sauce.

Course Appetizer, Main Course

Cuisine Asian, Cantonese, Chinese

Prep Time 30

Cook Time 30

Chilling Time 30

Total Time 1 30

Servings

Calories 357kcal

Author Michelle

Ingredients

4 Chinese mushrooms soaked in water (reserve mushroom soaking liquid for the meatballs)

For the pork:

500 g ground pork (碎豬肉)
1 tablespoon soy sauce (醬油)
1 tablespoon oyster sauce (蠔油)
½ teaspoon Chinese 5-spice powder (五香粉)
¼ teaspoon white pepper (胡椒粉) or black pepper
½ teaspoon garlic powder (大蒜粉)
½ teaspoon onion powder (洋蔥粉)
1 teaspoon fennel seed powder (茴香籽粉)
1 teaspoon sand ginger powder (沙薑粉) optional
1 teaspoon Shaoxing wine (紹興酒)
120-150 ml reserved mushroom liquid (冬菇水) from soaking mushrooms
1 large egg (蛋)
50 g water chestnuts (馬蹄) diced
30 g tapioca starch (木薯澱粉)

For frying:

2-3 C peanut oil (花生油) or high smoke-point vegetable oil (菜油)

Braising liquid:

2 C hot water (熱水)
2 slices ginger (薑)
2 bay leaves (月桂樹葉)
2 star anise (八角)
1 cinnamon stick (肉桂棒)
1 tablespoon light soy sauce (生抽)
1 tablespoon oyster sauce (蠔油)
1 tablespoon granulated sugar (砂糖)
¼ teaspoon sea salt (鹽)

For serving:

1 tablespoon sesame oil (芝麻油)
5-6 leaves Napa cabbage (大白菜) lightly steamed (unless steaming in a claypot)

Instructions

Soak mushrooms:

The night before, soak mushrooms in clean water and let it rehydrate. Reserve the mushroom liquid.

Season the meat:

In a stand mixer bowl fitted with a paddle attachment, add in the ground pork, soy sauce, oyster sauce, Chinese five-spice powder, white pepper, garlic powder, onion powder, fennel seed powder, sand ginger powder and Shaoxing wine.
Mix on low speed for 3-4 minutes, and then gradually pour in the reserved mushroom liquid in 3 additions, making sure the liquid is fully absorbed into the meat before continuing to pour in the liquid.
Note: only add enough liquid to make sure the meat is capable of forming into a ball shape.
Add in the egg and continue to mix, until incorporated.
Add in the chopped water chestnuts and mix well.
Next, add in tapioca starch and continue to mix for another 3 minutes.
Divide the meat mixture into 8 portions, about 100g each, using a ⅓rd measuring cup or large ice cream scoop.
Place the meat into the fridge to chill, about 30 minutes.

Fry the meatballs:

Heat up peanut oil over medium-high heat, until it reaches 350°F/177°C.
Wet hands with water and form the meat into a round ball shape.
Working in batches, carefully slide the meatballs into the hot frying oil, and fry for 7-8 minutes, until dark golden brown in color.
Use a slotted spoon to remove the fried meatballs, and transfer to a paper towel to drain.
Repeat with the remaining meatballs.

Braise the meatballs:

In a large pot, add in 2 C hot water, ginger, bay leaves, star anise, cinnamon stick, light soy sauce, oyster sauce, sugar and salt.
Bring the liquid to a boil and add in the meatballs and Chinese mushrooms.
Cover with a lid and simmer on medium heat, braising the meatballs and mushrooms for about 20 minutes, or until the liquid has reduced to about 1 ½ C remaining. Remove the spices and discard.
Make a cornstarch slurry by mixing cornstarch with cold water in a small bowl.
Add the cornstarch slurry into the liquid and bring the mixture to a boil.
Remove from heat, add a drizzle of sesame oil and serve with steamed Napa cabbage.

Alternative method cooked with Napa cabbage:

This produces a more soupy broth.
Line an earthenware pot/claypot with Napa cabbage leaves, place the meatballs and mushrooms over the leaves.
Add in the reduced braising sauce (cook the sauce as above in a separate pot first) over the meatballs, cover with a lid and braise on low heat for 15-20 minutes, until cabbage has softened.

Nutrition