Lion's Head Meatballs with Sticky Rice

Lion's head is a dish from the Huaiyang cuisine of eastern China, consisting of meatballs stewed with vegetables. There are two varieties: the white (or plain), and the red (cooked with soy sauce).

The name derives from the shape of the meatball which is supposed to resemble the head of the lion and the cabbage (or other vegetables), which is supposed to resemble the lion's mane.

A great dish, which is loved by everyone who likes meatballs.

 

What you need:

For the meatballs

• 500g beef mince
• 4 garlic cloves, finely chopped
• 2 tbsp grated fresh root ginger
• 2 spring onions, finely chopped
• pinch sea salt
• 1 tbsp Shaoxing rice wine (or more, to taste)
• 2 tbsp light soy sauce
• 1 tbsp toasted sesame oil
• 1 free-range egg, beaten
• 1 tbsp cornflour
• pinch ground white pepper

For the finished dish

• 100ml groundnut oil
• 750ml vegetable stock
• 300g Chinese leaf, quartered lengthways
• 3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained
• 1 tbsp light soy sauce
• 1 tbsp cornflour, mixed with 2 tbsp cold water (optional)
• sea salt and ground white pepper
• 2 large spring onions, sliced
• dash sesame oil (optional)
• sticky rice

Preparation method

1. For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine.
2. Take a large mound of the minced meat mixture and mould into a ball that is like the size of a golf ball. Place on a plate and repeat with the remaining meatball mixture.
3. For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook until golden-brown all over.
4. Pour all but two tablespoons of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes.  If the sauce is too thin, add the cornflour paste and stir until thickened.
5. Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve immediately.