Chinese
👍 Beginner Friendly
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ChineseLunch
Recipe Story
origins & traditionsLion's Head Meatballs, or Shi Zi Tou, is a beloved comfort food from the Jiangsu province of China. These extraordinarily tender, palm-sized meatballs are made from ground pork mixed with water chestnuts for crunch, ginger for warmth, and Shaoxing wine for depth. The meatballs are first pan-seared to develop a golden crust, then slowly braised in a light soy-based broth alongside soft napa cabbage leaves. The long braising process creates meltingly tender meatballs with a delicate texture that practically falls apart at the touch of chopsticks. The cabbage absorbs the rich flavors from the meat, becoming sweet and succulent. This dish is traditionally served during Chinese New Year and special family gatherings, symbolizing reunion and prosperity. The name comes from the presentation: when plated with the cabbage arranged around the meatball, it resembles a lion's head with a flowing mane.
Instructions
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In a large mixing bowl, combine ground pork with 1/4 cup cold water, mixing in one direction until water is absorbed. Repeat with another 1/4 cup water. This creates tender meatballs.
Finely chop water chestnuts and add to pork along with minced ginger, garlic, green onions, soy sauce, Shaoxing wine, sesame oil, cornstarch, egg, sugar, and white pepper. Mix thoroughly in one direction for 3-4 minutes until mixture becomes sticky and holds together.
Divide mixture into 4 equal portions and shape into large, smooth meatballs about 3-4 inches in diameter. Wet your hands to prevent sticking.
Heat vegetable oil in a large wok or deep skillet over medium-high heat. Carefully add meatballs and sear on all sides until golden brown, about 2-3 minutes per side. Remove and set aside.
In the same wok, add the napa cabbage leaves cut into large pieces. Stir-fry for 2 minutes until slightly wilted.
Transfer half the cabbage to a large clay pot or Dutch oven. Place the seared meatballs on top, then cover with remaining cabbage.
Add chicken or pork broth, remaining soy sauce, Shaoxing wine, and a pinch of sugar. Bring to a boil.
Reduce heat to low, cover, and simmer gently for 90 minutes, occasionally basting meatballs with the braising liquid.
The meatballs should be extremely tender and the cabbage soft and flavorful. Adjust seasoning with salt if needed.
Serve each meatball in a bowl surrounded by braised cabbage and ladle the savory broth over the top. Garnish with fresh green onions.
Braised Lion's Head Meatballs
4.5 (82)
Tender pork meatballs braised with napa cabbage in a savory sauce, this classic Shanghai dish features oversized meatballs that resemble a lion's mane when surrounded by leafy greens.
medium
1h 55m
4 servings
Ingredients
0 of 10 checked
Meatballs
- 800 grams ground-beef, use ground pork if available, or substitute with ground beef
- 2 tablespoons ginger, minced
- 4 cloves garlic, minced
- 1/2 pieces onions, green onions, finely chopped
- 1 teaspoons sesame-oil
- 1 pieces eggs, lightly beaten
- 1/2 teaspoons black-pepper, white pepper preferred
Sauce
- 3 tablespoons soy-sauce, divided use
Vegetables
- 600 grams cabbage, napa cabbage, cut into large pieces
Cooking
- 3 tablespoons vegetable-oil, for searing
Chef Tips
expert advice•The key to tender meatballs is incorporating water gradually into the meat mixture, which creates a lighter texture.
•Mix the meat in one direction only to develop proper protein structure.
•Don't skip the searing step as it adds crucial flavor and helps meatballs hold their shape.
•For extra richness, some recipes add a small amount of lard to the meat mixture.
•The braising liquid should never boil vigorously; gentle simmering is essential.
•These meatballs taste even better the next day after flavors have melded.
•You can make smaller meatballs for a less dramatic presentation but adjust cooking time to about 60 minutes.
•Traditionally served with steamed white rice to soak up the delicious broth.
