Description
Savory Lion’s Head Meatballs are large, juicy pork meatballs that combine tender textures with flavorful seasonings. These comfort food favorites are first browned in a skillet, then steamed to perfection, resulting in a rich and moist dish ideal for serving over steamed rice. The blend of soy sauces, ginger, and Shaoxing wine adds depth, while water chestnuts provide a delightful crunch.
Ingredients
Scale
Main Ingredients
- 1 lb Ground Pork (choose higher fat for a juicy texture)
- 1 cup Water Chestnuts (fresh or canned, chopped)
- 1 cup Panko (Japanese breadcrumbs; can substitute with regular breadcrumbs)
- 1 large Egg
Seasonings and Sauces
- 3 tbsp Shaoxing Wine (or dry sherry; substitute white wine if unavailable)
- 2 tbsp Light Soy Sauce (opt for low-sodium if desired)
- 1 tbsp Dark Soy Sauce (gives richness and color)
- 1 tsp Salt (adjust according to taste)
- 1 tsp Sugar (balances flavors)
- 1 tbsp Grated Ginger (fresh is key for flavor)
- 3 stalks Green Onions (chopped; alternatively use shallots)
Other Ingredients
- 2 tbsp Cornstarch (binder)
- 1 tbsp Sesame Oil (added last for aroma)
- 2 tbsp Peanut Oil or Vegetable Oil (for browning)
Instructions
- Combine Ingredients: In a large bowl, mix the ground pork with cold water, Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, and chopped green onions until thoroughly combined.
- Add Binders and Textures: Incorporate the cornstarch, chopped water chestnuts, and egg into the meat mixture. Stir in the panko breadcrumbs and drizzle with sesame oil, mixing to form a cohesive mixture.
- Form Meatballs: Scoop about 1/3 cup of the mixture per portion and roll into balls. Add more panko if the mixture feels too wet to hold its shape.
- Brown Meatballs: Heat peanut or vegetable oil in a skillet over medium heat. Brown the meatballs on all sides until golden brown, taking care not to cook through, then transfer them to a steaming plate.
- Steam Meatballs: Prepare a steamer with boiling water. Arrange the browned meatballs on the steaming rack, cover, and steam for 30 minutes to ensure they cook fully and remain tender and juicy.
- Serve: Serve the steamed meatballs hot over steamed rice for a classic comfort meal. Leftovers can be stored in an airtight container in the refrigerator.
Notes
- For juicier meatballs, choose ground pork with a higher fat content.
- If Shaoxing wine is unavailable, dry sherry or a good-quality white wine make suitable substitutes.
- Using both light and dark soy sauces balances savory flavor and color intensity.
- Add more panko breadcrumbs if the mixture feels too loose to help the meatballs hold their shape better.
- Steaming after browning locks in moisture and ensures the meatballs cook evenly.
- Serve hot over freshly steamed white rice for the best traditional experience.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
