Jiangsu

Lion's head meatballs

Name: Lion's head meatballs
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 500 g with some fat minced pork (pork mince, ground pork); 40 ml for the meat 600 ml for the braise water; 1 tbsp grated ginger; 2 stalks chopped spring onion (green onion, scallion); 1 egg; 2 tbsp cornflour (cornstarch); 1 1/2 tbsp soy sauce; 1 tsp sugar; 1/4 tsp white pepper; 3/4 tsp salt; 1 1/2 tbsp cooking oil (vegetable oil); 4 soaked dried shiitake mushrooms; 1/2 head in large pieces napa cabbage (wombok, chinese leaf); 1 tsp sesame oil

Big tender meatballs with a cabbage mane. Grand name, gentle comfort.

70 minTime

25 gProtein each

mildSpice

A lion on the table2 chapters · 1 min read

Make it your way

Grandma's wayLarge pork meatballs braised with napa cabbage, Huaiyang style.

The original

456kcalsame

25 gproteinsame

2 gfibresame

70minutessame

Shi zi tou, the classic.

Per serving, worked out from the ingredient table.

Ingredients

Minced pork (pork mince, ground pork)500 g, with some fat

Water40 ml for the meat, 600 ml for the braise

Ginger1 tbsp, grated

Spring onion (green onion, scallion)2 stalks, chopped

Egg1

Cornflour (cornstarch)2 tbsp

Soy sauce1½ tbsp

Sugar1 tsp

White pepper¼ tsp

Salt¾ tsp

Cooking oil (vegetable oil)1½ tbsp

Dried shiitake mushrooms4, soaked

Napa cabbage (wombok, chinese leaf)½ head, in large pieces

Sesame oil1 tsp

Method

5 steps

1Soak the ginger and spring onion in 40 ml water for 10 minutes, then strain the water into the pork.
2Add egg, soy, sugar, pepper, salt and cornflour. Stir in one direction, then lift and slap the mixture into the bowl a dozen times.
3Shape into 4 to 6 large balls with wet hands. Sear in the oil until golden all over.
4Line a pot with the cabbage and mushrooms, set the meatballs on top, cover with more cabbage, and add 600 ml water and a splash of soy.
5Cover and braise on low for 45 minutes. Finish with sesame oil.

Serve it like this

Serve one big meatball per person in a deep bowl on a bed of cabbage with a ladle of broth, rice alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Jiangsu

Lion's head meatballs

Big tender meatballs with a cabbage mane. Grand name, gentle comfort.

70 minTime

25 gProtein each

mildSpice

A lion on the table2 chapters · 1 min read

Make it your way

Grandma's wayLarge pork meatballs braised with napa cabbage, Huaiyang style.

The original

456kcalsame

25 gproteinsame

2 gfibresame

70minutessame

Shi zi tou, the classic.

Per serving, worked out from the ingredient table.

Ingredients

Minced pork (pork mince, ground pork)500 g, with some fat

Water40 ml for the meat, 600 ml for the braise

Ginger1 tbsp, grated

Spring onion (green onion, scallion)2 stalks, chopped

Egg1

Cornflour (cornstarch)2 tbsp

Soy sauce1½ tbsp

Sugar1 tsp

White pepper¼ tsp

Salt¾ tsp

Cooking oil (vegetable oil)1½ tbsp

Dried shiitake mushrooms4, soaked

Napa cabbage (wombok, chinese leaf)½ head, in large pieces

Sesame oil1 tsp

Method

5 steps

1Soak the ginger and spring onion in 40 ml water for 10 minutes, then strain the water into the pork.
2Add egg, soy, sugar, pepper, salt and cornflour. Stir in one direction, then lift and slap the mixture into the bowl a dozen times.
3Shape into 4 to 6 large balls with wet hands. Sear in the oil until golden all over.
4Line a pot with the cabbage and mushrooms, set the meatballs on top, cover with more cabbage, and add 600 ml water and a splash of soy.
5Cover and braise on low for 45 minutes. Finish with sesame oil.

Serve it like this

Serve one big meatball per person in a deep bowl on a bed of cabbage with a ladle of broth, rice alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lion's head meatballs

Make it your way

Ingredients

Method

Lion's head meatballs

Make it your way

Ingredients

Method

Make it a meal