shi zi tou

Lion’s head meatballs  is a classic Chinese dish consisting of giant pork meatballs, Napa cabbage and a delicious broth. Follow my recipe to make it to a restaurant standard. 

Lion’s Head Meatballs (狮子头)

scallions

thumb-sized ginger

g chicken

Shaoxing rice wine

tbsp light soy sauce

salt

sugar

½ tsp sesame oil

cornstarch

60 g water chestnut, minced (about 10 canned ones)

Cooking oil

Napa cabbage leaves,

shiitake

½ tbsp dried shrimp (optional)

salt,

white pepper

Cut the scallions into sections (save some green parts for garnishing the dish later) and slice the ginger. Soak them in 6 tbsp of warm water. Leave to cool.

In a bowl, mix minced pork, minced chicken, Shaoxing rice wine, light soy sauce, salt, sugar, sesame oil, egg and cornstarch. Stir constantly in one direction while adding the scallion ginger water little by little.

Once the liquid is fully absorbed and the meat becomes sticky and jiggly, add minced water chestnut then stir to combine.

Prepare the meatball mixture

In a deep pot, heat up oil for deep frying (A smaller pot requires less oil).

Divide the meat mixture into 6 portions. Transfer one portion to a small bowl. Use a spatular or a spoon to press the meat against the bowl to shape it into a ball (please refer to the video below). 

When the temperature of the oil reaches 180°C/360°F (see note 4 if you don’t have a kitchen thermometer), gently slide the meatball into the oil (be careful not to splash). Roll it from time to time to ensure even colouring. Take out when they look golden all around.

Repeat the procedure to shape and fry the rest of the balls. Since these meatballs are quite large (about 7cm/2.7in), do not fry more than 2 balls at a time as you don’t want the oil temperature to drop too much. Also, the meatballs need ample space to move around in the oil.

Shape &amp; fry the meatballs

In another pot, lay the white part of the Napa cabbage then place the fried meatballs on top.

Add sliced shiitake mushrooms and pour in the water in which the mushrooms were soaked (discard the solid bits at the bottom of the bowl).

Add the scallions &amp; ginger (which were used to flavour the water used in the meat mixture) and dried shrimp (if using). Season with salt and white pepper.

Bring the soup to a full boil. Turn the heat to low. Cover with a lid and leave to simmer for 15 mins. Put the remaining leafy part of the cabbage over the meatballs. Continue simmering for a further 5 mins. 

Garnish with finely chopped scallions. Serve warm with plain rice, along with other savoury dishes.

Cook the soup

These heavenly Chinese Lion’s Head Meatballs are extra soft and juicy and each meatball weighs over 5 oz (150g)! Braised with sweet cabbage in a deeply savory clear broth, follow my simplified method to make an excellent Asian style meatball stew!

Lion's Head Meatballs with Cabbage (Braised, Gluten-free, Paleo, Keto)

chicken

pork

0.5 oz ginger (grated)

scallion

shallot (finely chopped, 1 large)

tsp toasted sesame oil

½ tsp coarse sea salt (plus more to taste)

tbsp coconut aminos

olive oil

avocado oil

tbsp toasted sesame oil

0.18 oz ginger (sliced, 4 thin slices)

3.5 oz fresh shiitake (sliced)

lbs Napa cabbage (or savoy cabbage, diced. Separate stems and leafy parts)

chicken stock

tbsp coconut aminos (or to taste)

baby bok choy (quartered, optional)

In a large mixing bowl, combine ingredients from ground chicken to coconut aminos. Stir in one direction until well combined. The texture should feel soft, smooth, little sticky, and almost paste-ish.

Shape

Add the olive oil. This will prevent the meat from sticking to your hands. Form 6 equal sized large meatballs at 5.3 oz. (150g) per meatball.  Set them aside on a large plate.

Sear

Preheat a large (12-inch/ 31 cm) non-stick or ceramic saute pan with avocado oil over medium-low heat until the pan feels warm. Carefully add the meatballs one-by-one to the pan and sear the meatballs for 4 minutes the first side and 4 minutes the flip side. The meatballs will be soft so flip them carefully. I use a spatula in one hand and chopsticks the other hand to help me flip them. Transfer out of the pan.

Saute

In a separate pot, a 6-quart Dutch oven or casserole clay pot, preheat the pot with toasted sesame oil over medium-low heat until it feels warm. Add the ginger and scallions with a pinch of salt, saute until fragrant, about 1 minute.

Braise

Transfer the meatballs to the pot and add the cabbage stems and shiitake on top. Add the stock and coconut aminos, cover and simmer over medium-heat for 15 minutes. Check periodically to make sure that the meatballs are submerged and in contact with the braising liquid.

Add the cabbage leaves and bok choy, if using. Cover the pot and simmer for an additional 5 to 10 minutes.

Serve

Taste and season the braise with more coconut aminos or salt to taste. Serve hot or warm.

https://www.youtube.com/watch?v=uEaMOoQkypc

Download healthy Chinese Lion's Head Meatball Recipe here: http://iheartumami.com/paleo-lions-head-meatballs

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Paleo Chinese Lion's Head Meatballs Recipe | 狮子头 healthy Chinese recipes

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Lion's Head Meatballs with Cabbage ...

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