Lion's Head Meatballs With Chinese Cabbage
A traditional Shanghai casserole, Lion's Head Meatballs combines oversized pork meatballs with bok choy, typically simmered in a clay pot.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Wash and slice bok choy into 3-inch strips; mince ginger and green onion. Beat an egg in a small bowl.
-
Combine ground pork with green onion, ginger, salt, sugar, dry sherry, 1 tablespoon soy sauce, sesame oil, pepper, and the beaten egg; mix well.
-
Gradually incorporate cornstarch, starting with 3 tablespoons, until the mixture holds its shape. Form into 4 large, slightly flattened meatballs.
-
Heat 2 tablespoons oil in a skillet over medium-high heat. Brown meatballs for 5 minutes on each side.
-
In a large casserole dish, bring chicken broth and 2 tablespoons soy sauce to a boil.
-
Add the browned meatballs, reduce heat, and simmer covered for 10 minutes.
-
Stir in the bok choy and continue to simmer for an additional 15 minutes, or until the meatballs are fully cooked.
-
Serve meatballs with the bok choy and broth; optionally, thicken the broth with a cornstarch slurry before serving.