Jiangsu Recipe

Lion's Head Meatballs

Jiangsu / Huaiyang · Serves 4 · 1 hour

Lion’s head meatballs are a Jiangsu/Huaiyang-style dish built around large tender pork meatballs, broth, napa cabbage, ginger, and gentle cooking.

Why this dish works

The dish teaches that refinement can appear as tenderness rather than visible complexity. The meatballs should be large, delicate, and supported by broth.

Recipe at a glance

Item Detail
Serves 4
Time 1 hour
Core technique Gentle braising
Heat level Mild
Best with Rice and greens

Ingredients

  • 1 lb ground pork, preferably not too lean
  • 1 egg
  • 2 tablespoons minced scallion
  • 2 teaspoons minced ginger
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • White pepper
  • 4 cups chicken stock
  • 4 cups napa cabbage, cut into large pieces
  • Salt to taste

Method

  1. Mix pork, egg, scallion, ginger, soy sauce, Shaoxing wine, sugar, cornstarch, and white pepper.
  2. Stir in one direction until the mixture becomes sticky.
  3. Shape into four large meatballs.
  4. Bring stock to a gentle simmer in a wide pot.
  5. Add napa cabbage, then nestle meatballs into the pot.
  6. Cover and simmer gently until meatballs are cooked and tender.
  7. Taste broth for salt and serve with rice.

Menu-literacy notes

  • 狮子头 / lion’s head: the large meatball is the signature shape.
  • Huaiyang clue: tenderness and broth can be more important than strong sauce.
  • Gentle cooking: boiling hard makes the meatballs tough.
  • Napa cabbage: absorbs broth and balances the pork.

Variations and substitutions

  • Add minced water chestnuts for crunch.
  • Use a mix of pork and shrimp for a lighter version.
  • Add tofu to the broth.
  • Brown the meatballs first for a red-braised version.

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