dinner · dairy-free
Lion's head meatballs (shizi tou)
Big, tender pork meatballs braised with napa cabbage in soy broth—a Shanghai New Year dish symbolizing family reunion.
- Time
- 75min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Mix pork with water chestnuts, aromatics, egg, wine, soy, sugar and cornstarch; beat in water a little at a time until sticky.
-
2
Shape into 6–8 large balls, slapping between hands to firm them.
-
3
Pan-fry until golden all over.
-
4
Line a pot with half the cabbage, add meatballs, cover with remaining cabbage, add stock and dark soy.
-
5
Simmer covered on low 45 minutes, until the meatballs reach 71°C (160°F) in the center; serve in the broth.
