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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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