Lion's Head Meatballs (狮子头)
A classic Taiwanese Dish, Lion's Head Meatballs are savory, comforting and delisious, Adapted from the cookbook, Made Here, from Send Chinatown Love
Prep Time20 minutes mins
Cook Time1 hour hr
Course: dinner, homestyle, main dish, Meat, Soup
Cuisine: Asian, Chinese, Taiwanese
Keyword: Beef and Vegetable Soup, Lion's Head Meatballs, Made Here, Taiwanese
Meatballs:
- 1 lb. ground pork 80-20 percent pork-fat
- 1 Tbsp + 1 tsp Shaoxing wine or sherry
- 1 Tbsp. soy sauce good quality, preferably a Taiwanese soy sauce, light if not, use Kikkoman Organic + 1 tsp sugar)
- 1/2 inch piece fresh ginger peeled and finely grated or minced
- 3 cloves garlic minced
- 1 tsp. kosher salt or 1/2 tsp sea salt
- ½ tsp. ground white pepper
- 1 scallions trimmed and finely chopped, optional
- 4 ounces water chesnuts chopped, optional
FOR THE BROTH:
- 1 small head Napa Cabbage or regular cabbage end cut off and roughly chopped (you could use a small head of regular cabbage, cored and chopped)
- 2 tsp salt
- 1 1- in. piece of ginger sliced into planks
- 3 sheets of kombu dried kelp each sheet should be approximately 3x3 inches/piece
- 1 dried shiitake mushroom
- 1 tsp salt
Garnish:
- 2 stalks scallions
- 1 bunch cilantro
- Steamed jasmine rice for serving
Broth:
Wipe kelp with a dry cloth or paper towel to remove white powder (salt residual). Set aside.
Fill a large pot with 10 cups of water. Add ginger, shiitake mushroom, kelp, and 1 tsp salt. set over medium-high heat. As soon as it begins to boil, turn down heat so stock is just simmering. Simmer for 30-45 minutes, do not let it boil as the kelp will get bitter. Once done simmering, strain stock to remove kelp, ginger, and mushroom. Return stock to pot and keep warm while making meatballs.
Meatballs:
In a large bowl, combine ground pork, seasonings, garlic, ginger, and scallions plus water chestnuts if using. Mix thoroughly.
Using a pair of chopsticks or a long spoon, stir mixture vigorously in one direction only, until the mixture looks sticky or tacky. Scoop up the meat and slap it back into the bowl a couple times. This process helps to tenderize the meat.
Form the meat into 4-6 balls, roughly the size of tennis balls. (ok, I like them a bit smaller so make 6-8). Traditionally they are HUGE.
Gently drop meatballs into simmering stock and cook for about 15-20 minutes until the meatballs float and are tender.
To Serve:
Just before poaching the meatballs, bring stock to boil and drop in napa cabbage. Boil cabbage for 2 -3 minutes or until just tender. Remove from broth and set aside.
Before serving taste broth for seasoning. If needed, add a bit of finishing soy sauce or soup soy to add saltiness and depth of flavor.
Place cabbage in bowl followed by a meatball. Fill bowl with additional broth. Garnish with scallions and cilantro. If you are like my kids you will put a scoop of rice in your bowl then ladle in the soup.
This dish can also be made as a braised dish. But I am a soup fan.