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We found this recipe for Lion’s Head Meatballs disappointing. The main reason is why have a recipe for Shu Mai Burgers that is similar but we think far better. It uses Shrimp while this recipe doesn't, so maybe it's not fair to compare them. However we will continue to make and enjoy Shu Mai Burgers and I doubt we will make this recipe again. You can get the recipe for the Shu Mai Burgers on our blog of June 30, 2010. Click the date to get the recipe, and make it if you never have, they are excellent!
Lion’s Head Meatballs
Lucky Peach
1 lb ground pork (preferably very fatty; have your butcher grind pork belly, for example)
1 C chopped scallions
2 T soy sauce
1 T sugar
1 T Shaoxing wine
1 T minced garlic
1 T minced fresh ginger
1 t kosher salt
½ t sesame oil
1 large egg
2 T cornstarch
neutral oil
1 lb napa cabbage or bok choy, leaves separated, chopped if desired
2 C chicken broth
white pepper
cooked rice noodles or rice, for serving
1. Put the pork in a large bowl and break it up with your hands. Add the scallions, soy sauce, sugar, wine, garlic, ginger, salt, and sesame oil and work the mixture to combine. Add the egg and cornstarch and vigorously mix, picking up and slapping the mixture back into the bowl a few times to create a tacky texture. Roll the meat into eight 2-inch balls.
2. Heat 1 tablespoon of oil in a Dutch i' oven and add enough meatballs to fit comfortably in a single layer. Sear them until browned all over, about 2 minutes per side. Repeat with any remaining meatballs. Remove the pan from the heat and wipe out the pan.
3. Line the pan with the cabbage or bok choy, arrange the meatballs in a snug single layer on top, and add broth to come within Va inch of the tops of the meatballs. Cover the pot and set over medium heat. Gently simmer until the greens are tender and the meatballs are cooked through, 20 to 30 minutes. Season to taste with white pepper and serve over rice noodles or with steamed rice.
The dish is sort of a stew but lighter: The meatballs, greens, and a little broth are all spooned over rice noodles. It’s commonly known as lion's head meatballs, because the wavy greens or noodles ringing the meatballs look like... a lion’s mane? Maybe if you squint.
In Chinese, they're called shih tzu tou, which the non-Chinese speakers among us can't help but see as shihtzu tou, so maybe they're really supposed to look like little lapdog heads. Even if they are taxonomically ambiguous, they are inarguably good eating.
Lucky Peach
1 lb ground pork (preferably very fatty; have your butcher grind pork belly, for example)
1 C chopped scallions
2 T soy sauce
1 T sugar
1 T Shaoxing wine
1 T minced garlic
1 T minced fresh ginger
1 t kosher salt
½ t sesame oil
1 large egg
2 T cornstarch
neutral oil
1 lb napa cabbage or bok choy, leaves separated, chopped if desired
2 C chicken broth
white pepper
cooked rice noodles or rice, for serving
1. Put the pork in a large bowl and break it up with your hands. Add the scallions, soy sauce, sugar, wine, garlic, ginger, salt, and sesame oil and work the mixture to combine. Add the egg and cornstarch and vigorously mix, picking up and slapping the mixture back into the bowl a few times to create a tacky texture. Roll the meat into eight 2-inch balls.
2. Heat 1 tablespoon of oil in a Dutch i' oven and add enough meatballs to fit comfortably in a single layer. Sear them until browned all over, about 2 minutes per side. Repeat with any remaining meatballs. Remove the pan from the heat and wipe out the pan.
3. Line the pan with the cabbage or bok choy, arrange the meatballs in a snug single layer on top, and add broth to come within Va inch of the tops of the meatballs. Cover the pot and set over medium heat. Gently simmer until the greens are tender and the meatballs are cooked through, 20 to 30 minutes. Season to taste with white pepper and serve over rice noodles or with steamed rice.
The dish is sort of a stew but lighter: The meatballs, greens, and a little broth are all spooned over rice noodles. It’s commonly known as lion's head meatballs, because the wavy greens or noodles ringing the meatballs look like... a lion’s mane? Maybe if you squint.
In Chinese, they're called shih tzu tou, which the non-Chinese speakers among us can't help but see as shihtzu tou, so maybe they're really supposed to look like little lapdog heads. Even if they are taxonomically ambiguous, they are inarguably good eating.
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