Lion's Head Meatballs (獅子頭 Shi Zi Tou)

 With the grand and exotic-sounding name, you would think the Chinese meatballs known as "Lion's Head"( 獅子頭 Shi Zi Tou ) would be troublesome to make at home. Fortunately, they are as easy as can be. A Shanghai speciality, Lions Head meatballs are made of simple, humble ingredients.

You will find quite a few versions of Lion's Head in China. One popular rendition in northern China is braised meatballs, which are braised in a soy-sauce-based liquid after browning. Another type is meatballs cooked in chicken broth. 

What are Lion's Head Meatballs?

Lion's Head meatballs (獅子頭 Shi Zi Tou) are large pork meatballs that steamed/braised and served with vegetables. Their name derives from their shape, which resembles the head of a Chinese guardian lion, or foo dog. It can be eaten anytime of the year, but is often served as a celebration dish!

Ingredients:

• 450g ground pork/chicken
• 10g ginger, minced
• 1 spring onions, finely chopped
• 1 large eggs
• 3 tbsp plain breadcrumbs
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
•  ½ tsp white pepper
• ¼ five spice powder
• 1½ tsp corn flour
• ¼ cup water
• 100g water chestnuts

For the sauce:

• 1 tbsp cooking oil
• 4 slices ginger
• 2 spring onions, cut into 2 inch lengths (separate the white and green)
• 2½ tsp brown sugar
• 1 tbsp Shaoxing wine
• 1½ tbsp light soy sauce
• ¼ tsp dark soy sauce
• 1 tbsp oyster sauce
• 1½ cups water
• 1 tsp corn flour, mixed with 1 tbsp water
• ¼ tsp sesame oil
• bok choy for serving

Method:

For the meatballs: Put the ground pork/chicken in a large bowl. Add the minced ginger and spring onions, egg, breadcrumbs, Shaoxing wine, light soy sauce, oyster sauce, white pepper, five spice powder, corn flour and water.  Whip everything in one direction for about 10 minutes, until the meat mixture resembles a paste. This step is important to making sure the meatballs have the right texture and don't fall apart during frying.

Finely minced the water chestnuts and add to the meat mixture and continue to mix everything together for further 5 minutes. Use a spatula to scrape everything together.

Heat enough oil to submerge the meatballs in a small, deep pot (small pot requires less oil) to about 175ºC. Make sure there are enough oil to cook the meatballs evenly.

With oiled hand, divide the meat mixture into 8-9 equal portions and shape each into a ball. Carefully lower the meatballs one at a time into the heated oil, and fry in batches until the meatballs are evenly golden brown. Remove the par-cooked meatballs with slotted spoon and set aside.

For the sauce: Heat 1 tbsp oil in a wok over low heat. Add the ginger and white parts of the spring onions and cook for 1 minute. Then add the sugar and cook until dissolved.

Add 1 tbsp Shaoxing wine, 1½ tbsp light soy sauce, ¼ tsp dark soy sauce, 1 tbsp oyster sauce and 1½ cup water. Stir and bring the liquid to a boil.

Once boiling, add the fried meatballs. Cover and cook for about 15 minutes over medium/low heat, flipping the meatballs halfway through.

After simmering, there should be about ¾ cup liquid left. Remove the meatballs from the liquid and arrange on your serving plate. I served mine with blanched baby bok choy. Just add 1 tsp oil to boiling water for the shinny look, and blanched for 30 seconds.

Mix your corn flour mixture, and pour into the sauce to thicken. Once it is thick enough to coat the back of a spoon, stir in ¼ tsp sesame oil and the green part of the spring onions. Once the spring onions are wilted, drizzle the sauce over the meatballs.