Description
Savory Lion’s Head Meatballs are a comforting Chinese dish featuring juicy pork meatballs infused with ginger, soy sauce, and Shaoxing wine. These golden-browned, steamed meatballs offer a perfect balance of flavor and texture, combining tender pork with crunchy water chestnuts for an ultimate comfort food experience.
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
- 1 tsp Salt (Adjust according to taste.)
- 1 tsp Sugar
- 1 tbsp Grated Ginger (Fresh ginger is key for flavor.)
- 3 stalks Green Onions (Alternatively use shallots.)
- 2 tbsp Cornstarch
- 1 cup Water Chestnuts (Adds crunch; fresh or canned is fine.)
- 1 large Egg
- 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 prep all ingredients, including grating ginger and chopping green onions.
- Mix Pork and Seasonings: In a large bowl, combine the ground pork with cold water, Shaoxing wine, light and dark soy sauces, salt, sugar, grated ginger, and chopped green onions. Mix thoroughly to evenly distribute all flavors.
- Add Binders and Crunch: Incorporate cornstarch, water chestnuts, and the egg to help bind the mixture. Stir in the panko breadcrumbs and drizzle in the sesame oil to enhance flavor and texture.
- Shape Meatballs: Scoop about 1/3 cup of the mixture and roll it into a ball. If the mixture is too wet, add more panko to achieve the right consistency.
- Brown Meatballs: Heat peanut or vegetable oil in a skillet over medium heat. Brown the meatballs on all sides until golden to develop flavor and a crust, then transfer them to a plate suitable for steaming.
- Steam Meatballs: Prepare a steamer with boiling water and arrange the browned meatballs on a steaming rack. Cover and steam for 30 minutes until fully cooked and tender.
- Serve: Serve the hot meatballs over steamed rice for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Use higher fat ground pork for juicier meatballs.
- If Shaoxing wine is unavailable, dry sherry or white wine can be substituted.
- Adjust salt according to taste and dietary needs.
- Water chestnuts add a pleasant crunch but can be omitted or replaced with diced bamboo shoots if preferred.
- Ensure the meatballs are browned before steaming for deeper flavor and texture contrast.
- Leftovers keep well refrigerated and can be reheated by steaming or microwaving gently.
