ChineseBrunch

Recipe Story

origins & traditions

Lion Head Meatballs, or Shi Zi Tou, is a beloved dish from the Jiangsu region of China. These large, tender pork meatballs are gently braised with cabbage until they become incredibly soft and flavorful. The name comes from the appearance of the meatballs sitting atop the greens, resembling a lion's head with its mane. This dish combines ground pork with water chestnuts for texture, along with aromatics like ginger and garlic. The meatballs are first seared to develop a golden crust, then slowly braised in a rich sauce made with soy sauce, shaoxing wine, and stock. The cabbage absorbs all the delicious flavors from the sauce while the meatballs become melt-in-your-mouth tender. This comforting one-pot dish is traditionally served during festivals and family gatherings, bringing warmth and satisfaction to the table.

Instructions

step by step

0/9 done

In a large mixing bowl, combine ground pork with minced water chestnuts, minced ginger, minced garlic, soy sauce, sesame oil, and cornstarch. Mix thoroughly in one direction for 3-4 minutes until the mixture becomes sticky and cohesive.
Add beaten egg, salt, and white pepper to the pork mixture. Continue mixing until well incorporated. The mixture should be firm enough to hold shape but still moist.
Divide the meat mixture into 4 equal portions. Wet your hands and shape each portion into a large, round meatball about 3-4 inches in diameter. Set aside on a plate.
Heat vegetable oil in a large, deep skillet or wok over medium-high heat. Carefully add the meatballs and sear on all sides until golden brown, about 2-3 minutes per side. Remove and set aside.
In the same pan, add sliced onions and cook until softened, about 2 minutes. Add the cabbage leaves and stir-fry briefly.
Place the seared meatballs on top of the cabbage. Pour in chicken stock, soy sauce, and a splash of sesame oil. Bring to a boil.
Reduce heat to low, cover the pan, and simmer for 35-40 minutes. The meatballs should be very tender and the cabbage should be soft and infused with flavor.
Carefully transfer meatballs and cabbage to serving plates. If desired, thicken the remaining sauce with a cornstarch slurry and pour over the meatballs.
Garnish with chopped green onions and serve hot with steamed white rice.

Lion Head Meatballs with Bok Choy

4.7 (36)

Tender, succulent pork meatballs braised with cabbage in a savory sauce, creating a classic Jiangsu dish that is perfect for a leisurely weekend meal. These oversized meatballs are named for their resemblance to a lion's mane.

medium

1h 10m

4 servings

Ingredients

0 of 11 checked

Meatballs

600 grams Ground Turkey, use ground pork if available
1 pieces Eggs, beaten
2 teaspoons Ginger, minced
3 cloves Garlic, minced
2 teaspoons Sesame Oil

Sauce

3 tablespoons Soy Sauce

Vegetables

4 cups Cabbage, cut into large pieces
1 pieces Onions, sliced

Cooking

3 tablespoons Vegetable Oil, for searing

Seasoning

1 teaspoons Salt
1/2 teaspoons Black Pepper, white pepper preferred

Chef Tips

expert advice

•For the most tender meatballs, mix the meat in one direction only - this develops the protein structure properly.

•Don't skip the searing step as it adds depth of flavor and helps the meatballs hold their shape during braising.

•For a richer sauce, add a tablespoon of oyster sauce during braising.

•The meatballs can be made smaller for appetizer portions - adjust cooking time accordingly to 20-25 minutes.

•Traditional recipes sometimes include dried scallops in the braising liquid for extra umami.

Variations & Substitutions

make it your own

•You can substitute napa cabbage with regular green cabbage or bok choy.

•If you prefer a lighter version, you can steam the meatballs instead of searing them first.

Storage & Reheating

keeping it fresh

Storage

Store leftover meatballs and cabbage in an airtight container in the refrigerator for up to 3 days. The sauce should be stored with the meatballs to keep them moist. For longer storage, freeze the cooked meatballs without the cabbage for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently in a covered pan over low heat with a splash of water or broth to prevent drying out. Alternatively, microwave individual portions on medium power for 2-3 minutes, stirring halfway through. For best results, reheat in a steamer for 8-10 minutes until heated through. The meatballs should reach an internal temperature of 165°F.