Lion’s Head Meatballs
Lion’s Head Meatballs are a famous dish from the Huaiyang cuisine of Eastern China. They are soft, large, and juicy, and are often stewed with vegetables.
Ingredients - Serves 4
- Bok choy - 4 heads
- Chicken broth - 2 cups
- White pepper - 1/4 teaspoon
- Salt - 1/2 teaspoon
- Cornstarch - 2 tablespoons
- Egg - 1
- Shaoxing wine - 1 tablespoon
- Soy sauce - 2 tablespoons
- Ginger - 1 tablespoon, minced
- Green onions - 2, finely chopped
- Ground pork - 1 pound
Let's Get Started
- In a large bowl, mix together the ground pork, green onions, ginger, soy sauce, Shaoxing wine, egg, cornstarch, salt, and white pepper.
- Form the mixture into four large meatballs.
- Heat a large pan over medium heat. Add the meatballs and cook until browned on all sides.
- Add the chicken broth to the pan and bring to a simmer. Cover and cook for 30 minutes.
- Add the bok choy to the pan and cook for an additional 15 minutes, until the bok choy is tender and the meatballs are cooked through.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 500
- Fat: 20g
- Carbs: 30g
- Protein: 40g
- Sodium: 800mg
- Sugar: 10g
