Lion’s Head Meatballs
A classic Huaiyang dish, lion’s head meatballs are so named because of their size. They evoke the heads of guardian lions (also known as foo dogs), while the traditional accompaniment of napa cabbage or bok choy is said to resemble the mane.
Welcome to Grandma’s Notebook, a series unearthing the hand-written recipes of Mary Woo, the late grandmother of fashion designer Peter Som. Follow along as we dive into 20 years of recipes that trace her Chinese American immigrant experience. Along the way, we’ll discover hidden family secrets, new and enticing flavors, and priceless hand-me-down dishes that deserve a second life in your kitchen.
It all started with a small, spiral-bound notebook—crinkled, smudged, and dog-eared, its ruled pages fading to ecru at the edges. On those mothball-scented pages? Twenty years of recipes, each one dated, starting in 1960 and ending in 1980. Soy sauce duck, tofu fa, enchiladas, oxtail stew. A life’s worth of recipes, meticulously hand written in Chinese or English—or a little of both.
Serves 4-6
INGREDIENTS
Meatballs
1 lb. ground pork, preferably 70–80 percent lean
2 scallions, trimmed and finely chopped
1 large egg
¼ cup panko
2 tbsp Shaoxing wine
2 tbsp soy sauce
1 tbsp cornstarch
2 tsp sugar
1 tsp finely grated ginger
1 tsp kosher salt
½ tsp ground white pepper
2 tbsp vegetable oil
Broth
3 cups chicken stock
½ cup Shaoxing wine
¼ cup soy sauce
1 tbsp sugar
½ tsp cornstarch, dissolved in 1 tbsp warm water
½ tsp ground white pepper
2 scallions, trimmed and halved lengthwise
One 1-in. piece of ginger, sliced paper-thin
1 lb. bok choy, root end trimmed and halved lengthwise, or coarsely chopped napa cabbage
Steamed jasmine rice, for serving (optional)
METHOD
Make the meatballs: To a bowl, add the pork, scallions, egg, panko, wine, soy sauce, cornstarch, sugar, ginger, salt, and white pepper. Use your hands to combine, then use a wooden spoon to stir vigorously until the pork mixture is smooth and the consistency of thick frosting, about 5 minutes. Lightly oil or wet your hands to prevent sticking, and roll six 4-ounce balls (a scant 1⁄2 cup each), placing them on a plate beside the stove.
To a large deep skillet or wide pot set over medium-high heat, add the oil. When it’s shimmering and hot, working in batches if necessary, fry the meatballs, turning occasionally, until browned on all sides (they will lose some of their roundness), about 11 minutes. Transfer to a plate, then wipe out the pan and return it to the stove.
Make the broth: To the empty skillet, add the chicken stock, wine, soy sauce, sugar, cornstarch, white pepper, scallions, and ginger and bring to a boil. Add the meatballs to the broth, cover, and turn the heat to medium-low. Simmer until cooked through and swollen slightly, about 8 minutes. Scatter the cabbage or bok choy over the meatballs and continue to cook, covered, until wilted, about 8 minutes more.
To serve, use tongs to transfer the meatballs and greens to a large serving bowl, then carefully pour over the broth. (Alternatively, serve directly from the pot.) Accompany with rice if desired.