Shanghai-Style Lion's Head Meatballs recipe - ingredients, nutrition and when to eat it
Shanghai-style lion's head meatballs are large pork meatballs simmered until tender in a soy-based sauce with napa cabbage.
Shanghai-style lion's head meatballs are large pork meatballs simmered until tender in a soy-based sauce with napa cabbage. The tender meatballs soak up the savory, subtly sweet broth, making this a satisfying lunch or dinner.
Chinese · 50 minutes to cook
Tips: Knead the meat mixture well so the meatballs hold together while simmering.
Tips: Brown the meatballs, turning them as they cook, to firm up the outside and help them keep their shape in the broth.
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Ingredients (1 serving)
- Ground pork — 180 g
- Napa cabbage — 120 g
- Egg — 0.5 pc
- Potato starch — 1 Tbsp
- Scallions — 15 g
- Ginger — 5 g
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Sugar — 1 tsp
- Cooking oil — 1 Tbsp
- Water — 250 ml
- Ground white pepper — 0.2 tsp