steam lion's head

How to Make Steamed Lion's Head Meatballs

Steamed Lion's Head, a classic Jiangsu dish, features tender, juicy meatballs bursting with flavor, named for their resemblance to a lion’s mane. Here’s a simple guide to preparing this comforting dish.

Ingredients:

500g ground pork (preferably a mix of fat and lean), 1 Shangdong cabbage (cored and cut into large chunks), 2 scallions (minced), 1 piece of ginger (grated), 1 tbsp soy sauce, 1 tsp Shaoxing wine, 1 tsp sesame oil, 1 egg white, salt, and white pepper to taste.

Steps:

1. Prepare the meatballs: In a bowl, combine ground pork, scallions, ginger, egg white, soy sauce, Shaoxing wine, sesame oil, salt, and white pepper. Mix thoroughly in one direction until sticky. Shape into 4 large, smooth meatballs.

2. Arrange the cabbage: Line a heatproof dish with cabbage chunks to prevent the meatballs from sticking and to infuse flavor.

3. Steam: Place the meatballs on the cabbage. Steam over high heat for 25-30 minutes until cooked through. The meatballs should be pale and firm.

4. Serve: Drizzle the meatballs with their own juices and a dash of light soy sauce. Garnish with extra scallions.

Tips: For a richer taste, add a pinch of sugar to the meat mixture. Serve hot with steamed rice to savor the savory, umami-packed broth. This healthy, steamed method keeps the meatballs moist and flavorful, perfect for a wholesome meal.