- 2 stalks Scallionssliced diagonally, save some for garnish
- 1 thumb-sized Fresh gingersliced
- 6 tbsp Waterwarm
- 400 g Ground porkwith 20% fat or higher
- 100 g Ground chicken
- 2 tbsp Chinese rice wineShaoxing rice wine
- 2 tbsp Soy saucelight
- ½ tsp Salt
- ½ tsp Sugar
- ½ tsp Sesame oil
- 1 Large eggs
- 1 tbsp Cornstarch
For deep frying:
- Cooking oil
- 7 pieces leaves Napa cabbagecut in halves crosswise
- 6 large Shiitake mushroomsdried, soaked in 3 cups water overnight, sliced
- ½ tbsp Shrimpdried, optional
- ¼ tsp Saltor to taste
- 1 pinch White pepperground
Lion’s Head Meatball Shiitake Soup
Lion’s Head Meatball Shiitake Soup is a traditional Chinese New Year dish. It’s called lion’s head because of the large size of the meatballs and the wavy Napa cabbage that resembles the lion’s mane. These homemade pork meatballs are juicy and melt-in-your-mouth delicious. The recipe yields 6 large meatballs or 1 per serving.
The meatballs are simply a mix of ground pork and chicken, scallions, ginger, egg, Shaoxing rice wine, soy sauce, and a pinch of sugar and salt. I also add a tablespoon of cornstarch to capture the meat juices while cooking the meatballs. To make the meatballs, roll them up, and then deep-fry in cooking oil. Since the meatballs are large, avoid cooking more than 2 meatballs at a time. Once the meatballs are golden all around the outside, place them in a pot over the thicker white part of the Napa cabbage. Add mushrooms along with the soaking water and aromatics. Season with salt and white pepper and bring to a boil. Next, you’ll want to simmer the soup for 15 minutes before adding the leafy part of the cabbage over. Now, just simmer everything together for a few minutes and serve garnished with finely chopped scallions. Enjoy!
To make the Lion’s Head Meatball Shiitake Soup, you will need the following ingredients:
Steps to make Lion’s Head Meatball Shiitake Soup
Soak scallions and ginger
Make meatball mixture
In a large bowl, mix 400 grams ground pork, 100 grams ground chicken, 2 tablespoons Shaoxing rice wine, 2 tablespoons light soy sauce, ½ teaspoon salt, ½ teaspoon sugar, ½ teaspoon sesame oil, 1 large egg, and 1 tablespoon cornstarch. Gradually stir in the scallion-ginger water. Reserve the scallions and ginger.
Once the temperature of the oil reaches 360 °F or the small bubbles appear around the chopstick if you dip it into the oil, gently slide the meatballs into the oil. Make sure to slide the meatballs gently to avoid any splashing. Don’t add more than two meatballs at a time. Roll the meatballs from time to time and remove from the pan once they look golden all around the outside.
Add remaining ingredients
Add leafy part of cabbage