Lion's Head Meatballs

By D'Arcy F – Toronto, ON
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Lion's Head Meatballs
  • Prep Time: 20
  • Total Time: 90
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About this Recipe

These meatballs are just plain delicious, but they have two things in particular working to make them super tender: three eggs instead of two, and undergoing a quick steam on bok choy at the end of cooking.

Ingredients

1pound ground pork
3tablespoons sugar
1teaspoon salt
1tablespoon shaoxing cooking wine
or sake
2tablespoons soy sauce
1tablespoon sesame oil
1green onion
chopped finely
1teaspoon minced ginger
2 to 3cloves of garlic
3large eggs
beaten (2 if you want firmer meatballs)
1/4cup green bean starch (if unavailable
cornstarch will work just fine)
1pound bok choy
stems trimmed but otherwise intact

Directions

Combine everything but the eggs, starch, and bok choy together in a large bowl and mash vigorously until well-blended. I just use my hands. Add the starch and mix with a fork (I withdraw the hands-on approach at this point because the starch makes it quite sticky). Beat the eggs and add, mixing again to incorporate. The mixture will seem extremely liquid at first -- just continue to mix and the egg will gradually absorb into the pork, leaving a thick porridge-like mixture. If you want rounder and firmer meatballs that you can shape with your hands, use two eggs instead of three. I thought this yielded meatballs that were lovely and tender, so I used three. Pour about 1/4 cup of oil into a large wok, or enough to coat the bottom with about 1/2 inch of oil. Turn the heat to medium and give the oil a few minutes to warm up. Using a 1/4-cup measuring cup or a large ice cream scoop, drop balls of the pork mixture into the wok in a single layer. Let sizzle in the pan for 2 to 3 minutes or until browned, then flip and cook the other side. Once the meatball is browned on both sides (it doesn't have to be cooked through), remove with a slotted spoon and set aside. You will likely have to fry in two batches. Once all the meatballs are browned, line the bottom of a large pot with the bok choy leaves. Place the meatballs on top and turn the heat to medium-low. Cover and let steam for 30 to 40 minutes, or until bok choy leaves have wilted and the stems are tender. Serve with rice...

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