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Lion’s Head Meatballs: Authentic Chinese Recipe | The Woks Of Life
Ingredients
- 1 pound fatty ground pork (450g)
- ▢ 1 slice ginger (5g, minced)
- ▢ 1 scallion (minced)
- ▢ 1 large egg
- ▢ 3 tablespoons plain breadcrumbs (25g)
- ▢ 1 tablespoon Shaoxing wine
- ▢ 1 tablespoon light soy sauce
- ▢ 1 tablespoon oyster sauce
- ▢ 1/2 teaspoon white pepper
- ▢ 1/4 teaspoon five spice powder
- ▢ 1 1/2 teaspoons cornstarch
- ▢ splash of water if needed
- ▢ 3.5 ounces water chestnuts (100g, canned) or cooked lotus root
- ▢ vegetable oil (to fry the meatballs)
- FOR THE SAUCE:
- ▢ 1 tablespoon vegetable oil
- ▢ 2 slices ginger
- ▢ 2 scallions (cut into 2-inch lengths, white and green parts separated)
- ▢ 10 g rock sugar (or 2.5 packed teaspoons brown sugar)
- ▢ 1 tablespoon Shaoxing wine
- ▢ 1 1/2 tablespoons light soy sauce
- ▢ 1/4 teaspoon dark soy sauce
- ▢ 1 tablespoon oyster sauce
- ▢ 2 cups water
- ▢ 1 teaspoon cornstarch (mixed into a slurry with 1 tablespoon water)
- ▢ 1/4 teaspoon sesame oil
- ▢ baby bok choy (for serving, optional)
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