Lion’s Head Meatballs

Ingredients:

Ground pork (slightly fatty for better texture)
Yellow onion (chopped)
Silken tofu (chopped)
Ginger (chopped)
Scallions (chopped)
Dried shiitake mushrooms (soaked)
Napa cabbage (cut into large pieces)
Light soy sauce
Shaoxing wine
Sesame oil
White pepper powder
Cornstarch
Sugar
Water

Instructions:

1. Choose ground pork with a little fat for better flavor. Chop the vegetables finely so they can be better incorporated into the meatballs. You can also further mince the pork for a softer texture.
2. Place the ground pork in a mixing bowl and add light soy sauce, Shaoxing wine, sesame oil, white pepper powder, and cornstarch. Stir well with a spoon, constantly chopping and mashing to combine the ingredients.
3. Then add the yellow onion, silken tofu, ginger, and scallions to the mixture, and stir again, while continuing to chop and mash the ingredients. After some work with a spoon, feel free to use your hands to really combine all the ingredients.
4. Shape the meat mixture into balls about the size of your palm.
5. Prepare a Dutch oven pot and place the napa cabbage chunks in it, making sure to cover the entire bottom.
6. Heat oil in a frying pan over medium-high heat and fry the meatballs until all sides are golden brown.
7. Transfer the fried meatballs to the Dutch oven pot, placing them on top of the napa cabbage.
8. Add the shiitake mushrooms, light soy sauce, sugar, and water (or use the water from soaking the shiitake mushrooms) to the pot.
9. Bring the pot to a boil, then reduce the heat to low, cover the pot, and simmer for 25 minutes.
10. Carefully open the pot and serve.

Tips:

For better flavor, it is recommended to choose ground pork with a little fat.

Chopping the vegetables finely allows them to be better incorporated into the meatballs.

Thoroughly mixing the meatball mixture makes the meatballs more tender and flavorful.

Pan-frying the meatballs helps them retain their shape during simmering.

Adding shiitake mushrooms to the stew enhances the flavor of the dish.

Napa cabbage can absorb the juices from the meatballs, making them more flavorful.

I hope you can make delicious Lion’s Head Meatballs!