Name: Shizi Tou (Lion's Head Meatballs)
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Shanghainese
Ingredients: 500 g ground pork (with a good ratio of fat, not too lean); 60 g water chestnut (finely diced); 1 tbsp ginger (minced); 1 piece egg (lightly beaten); 2 tbsp cornstarch; 1.5 tbsp light soy sauce; 1 tbsp Shaoxing wine; 1 tsp sesame oil; 500 g napa cabbage (leaves separated); 600 ml chicken stock; 1 tbsp light soy sauce (for broth); 2 tbsp vegetable oil

Method

Mix the meatball mixture

Combine the ground pork, water chestnut, ginger, egg, cornstarch, light soy sauce, Shaoxing wine and sesame oil in a bowl, and mix gently, just until combined.

Mix lightly, not vigorously — overworking makes the meatballs dense instead of loose and tender.

Shape the meatballs

Divide the mixture into four large portions and shape each loosely into a ball, tossing it between your palms a few times to help it hold together without compacting it hard.

Sear the meatballs

Heat the oil in a wide pot over medium-high heat until it shimmers, then brown the meatballs for four minutes, turning carefully, until golden on all sides.

4 min

Line the pot with cabbage

Remove the meatballs, line the bottom of the pot with the napa cabbage leaves, and nestle the meatballs back on top.

Braise gently

Pour in the chicken stock and light soy sauce, bring to a bare simmer, then cover and cook on low heat for thirty-five minutes without disturbing the meatballs.

A bare simmer, not a rolling boil, is what keeps the meatballs from falling apart.

35 min

Serve

Ladle the meatballs and cabbage into a deep serving bowl along with plenty of the broth, and serve hot with steamed rice.

Shizi Tou (Lion's Head Meatballs)

Ingredients

Method

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