Chinese Lion's Head Meatball Soup

Name: Chinese Lion's Head Meatball Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 g lean pork mince; 200 g Chinese leaf; 5 dried Chinese mushroom slices; 4 clove garlic, finely minced; 2 tbsp grated ginger; 4 spring onions; 500 ml vegetable stock; 100 ml groundnut oil for frying; 50 ml Shaoxing rice wine or dry sherry; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp toasted sesame oil; 1 egg, beaten; 2 tbsp cornflour; 1 pinch ground white pepper

This Chinese Lion's Head Meatball Soup pairs juicy pork meatballs with tender cabbage and earthy mushrooms in a savory, aromatic broth. It is a comforting bowl with rich soy, ginger, garlic, and sesame flavors that feels special enough for sharing.

Servings4 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

lean pork mince
500 g
Chinese leaf
200 g
dried Chinese mushroom slices
5
garlic, finely minced
4 clove
grated ginger
2 tbsp
spring onions
4
vegetable stock
500 ml
groundnut oil for frying
100 ml
Shaoxing rice wine or dry sherry
50 ml
light soy sauce
2 tbsp
dark soy sauce
1 tbsp
toasted sesame oil
1 tbsp
egg, beaten
1
cornflour
2 tbsp
ground white pepper
1 pinch

Step-by-Step Instructions

Make the meatball mixture by combining the pork mince, garlic, ginger, finely chopped spring onions, white pepper, Shaoxing wine, dark soy sauce, light soy sauce, sesame oil, beaten egg, and cornflour in a large bowl. Mix until the mixture looks evenly seasoned and slightly sticky. With damp hands, shape it into 12 large round meatballs and place them on a plate.

Heat the groundnut oil in a wok or deep frying pan to 160C. Carefully lower the meatballs into the oil in batches so the pan is not crowded. Fry for 5 to 7 minutes, turning as needed, until deeply golden and cooked through, then transfer to a paper towel-lined plate to drain.

Add 1 tbsp of the frying oil to a clean wok or large pot and set it over high heat. Pour in the vegetable stock and 850 ml water, then add the mushrooms and Chinese leaf. Reduce to a steady simmer and cook for 10 to 12 minutes, until the cabbage begins to soften.

Add the fried meatballs to the broth and simmer for 4 to 5 minutes to heat them through and let the flavors mingle. Arrange some of the cabbage leaves around the meatballs for the classic lion's head presentation. Season the soup with a little sesame oil, salt, and white pepper to taste.