Lion’s Head Meatballs Recipe

  • Ginger and spring onion juice8(This is used in Taiwanese dishes to get rid of smells and stomach wind.)
  • 2 tablespoons ginger, chopped
  • 2 tablespoons spring onions, chopped
  • 100ml water
Blend together the ginger, spring onions and water.

  • 600g minced pork (use fatty meat from hind trotter-chee kiok as lean meat tends to be dry)
  • 1 egg
  • 1 tablespoon Shaoxing wine
  • 1 1/2 tablespoons cornflour
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoon soy sauce
  • 2 tablespoons ginger and spring onion juice+pulp (recipe above)
  • 1/2 teaspoon salt
  • dash of white pepper
  • oil for frying
  • 350g napa cabbage, halved lengthwise
  • 1 tablespoon dried shrimps, soaked and drained
  • chicken stock to cover (I used Korean anchovies stock)

  • 1/2 tablespoon light soy sauce
  • few drops of sesame oil
  • dash of white pepper
  • 50g glass noodles (tang hoon), soaked
  • 4 baby bok choy, halved lengthwise (I used 2 large bok choy)
Lion’s Head Meatballs Recipe


To make meatballs:
  1. Place meatball ingredients in a large bowl and mix until it becomes sticky.
  2. Divide mixture into 7 portions equally (about 100g +/- each) and form balls. (Note: The recipe actually indicate 4 balls but I find them too big)
  3. Heat oil over high heat and deep fry the meatballs until browned on both side. (Note: You don’t have to cook thoroughly as it will be braised later)
  4. Remove the meatballs and drain on paper towels.
To braise
  1. Place cabbage and dried shrimps in a claypot or large pot. Then place meatballs on top and cover 3/4 with chicken stock.
  2. Simmer, covered with lid for 40 minutes over low heat.
  3. Add seasoning, glass noddles and bok choy. Cook for 3 minutes to allow glass noodles to absorb the gravy.
  4. Remove and serve immediately.

Source: Messy Witchen

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