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Stewed ‘Lion’s Head’ meatballs 清汤狮子头

1 min read
Stewed ‘Lion’s Head’ meatballs 清汤狮子头

Stewed ‘Lion’s Head‘ Meatballs (清汤狮子头) is a signature dish from Su cuisine (Jiangsu cuisine), known for its light yet flavourful preparation. The dish features large, tender pork meatballs, carefully hand-shaped and slow-cooked in a clear, delicate broth. Despite their size, these meatballs are soft and melt-in-your-mouth due to the finely minced meat and gentle cooking technique. The name “Lion’s Head” comes from the meatballs’ round shape, symbolizing the powerful lion in Chinese culture. Traditionally served during celebrations and family feasts, ’Lion’s Head‘ Meatballs represent prosperity and are a true showcase of the subtle elegance and refined techniques of Su cuisine.

Ingredients

  1. 250g Minced Pork (most ideally 3:7 fat-lean pork mince, or minced beef)
  2. 30g raw Shrimp meat
  3. 30g Water Chestnut (or onion if you cannot find water chestnut)
  4. 5g Salt
  5. 2g ground White Pepper
  6. 15g Potato starch/Corn starch
  7. 50g Chive & Ginger Cooking wine (chive/leek and ginger soaked in cooking wine for 30 mins)
  8. 3 Pak Choi leaves or Cabbage leaves
  9. Some dried Goji berries as garnish

Instructions

  1. Chop the shrimp and water chestnuts, mix with the minced meat, add salt and white pepper, and knead the mixture well.
  2. In 3 separate times, add chive & ginger, cooking wine, water, and mix well
  3. Then make meat balls (80g each), put them into boiling water or bouillon  cover them with pak choi leaves and simmer for 1 hour
  4.  Then remove the cabbage leaves and add a small amount of salt and white pepper to taste. It can be garnished with more pak choi or cabbage and Goji berries.