Shanghainese Lion'S Head Meatballs Recipe

Name: Shanghainese Lion'S Head Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground pork; 3 tablespoons sugar; 1 teaspoon salt; 1 tablespoon shaoxing cooking wine, mirin, or sake; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 green onion, chopped finely; 1 teaspoon minced ginger; 2 cloves of garlic, minced (up to 3); 3 large eggs, beaten (2 if you want firmer meatballs); 1/4 cup green bean starch (if unavailable, cornstarch will work just fine); 1 pound bok choy, stems trimmed but otherwise intact

Servings: persons

1 pound ground pork
3 tablespoons sugar
1 teaspoon salt
1 tablespoon shaoxing cooking wine, mirin, or sake
2 tablespoons soy sauce
1 tablespoon sesame oil
1 green onion, chopped finely
1 teaspoon minced ginger
2 cloves of garlic, minced (up to 3)
3 large eggs, beaten (2 if you want firmer meatballs)
1/4 cup green bean starch (if unavailable, cornstarch will work just fine)
1 pound bok choy, stems trimmed but otherwise intact

1
Combine everything but the eggs, starch, and bok choy together in a large bowl and mash vigorously until well-blended. I just use my hands.
2
Add the starch and mix with a fork (I withdraw the hands-on approach at this point because the starch makes it quite sticky). Beat the eggs and add, mixing again to incorporate. The mixture will seem extremely liquid at first -- just continue to mix and the egg will gradually absorb into the pork, leaving a thick porridge-like mixture. If you want rounder and firmer meatballs that you can shape with your hands, use two eggs instead of three. I thought this yielded meatballs that were lovely and tender, so I used three.
3
Pour about 1/4 cup of oil into a large wok, or enough to coat the bottom with about 1/2 inch of oil. Turn the heat to medium and give the oil a few minutes to warm up. Using a 1/4-cup measuring cup or a large ice cream scoop, drop balls of the pork mixture into the wok in a single layer. Let sizzle in the pan for 2 to 3 minutes or until browned, then flip and cook the other side. Once the meatball is browned on both sides (it doesn't have to be cooked through), remove with a slotted spoon and set aside. You will likely have to fry in two batches.
4
Once all the meatballs are browned, line the bottom of a large pot with the bok choy leaves. Place the meatballs on top and turn the heat to medium-low. Cover and let steam for 30 to 40 minutes, or until bok choy leaves have wilted and the stems are tender. Serve with rice!

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound ground pork, 3 tablespoons sugar, 1 teaspoon salt, 1 tablespoon shaoxing cooking wine, mirin, or sake, and more.

Yes, Shanghainese Lion'S Head Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shanghainese Lion'S Head Meatballs

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