Steamed Chinese Lion’s Head Meatballs (Shīzitóu)

Ingredients

• 500 g Ground pork
• 0.5 Carrot (Cut into small dice)
• Leek (1 section, cut into brunoise)
• 1 Shallot (Finely chopped)
• 2 gousses Garlic (Minced)
• Ginger (Minced; quantity not specified)
• 5 Water chestnuts (5 to 6 pieces; cut slightly larger to retain their crunch)
• Salt (A pinch, or to taste)
• Sugar (A pinch for the filling)
• White pepper (For the filling)
• 0.5 càc Chicken bouillon powder (For the filling)
• 1 càs Soy sauce (For the filling)
• 0.5 càs Dark soy sauce (For the filling)
• Water (A little, added to the filling to make it juicier)
• 1 Egg (Mentioned in the transcript; incorporated into the filling)
• 2.5 càs Potato starch (2 to 3 tbsp for the filling; add gradually)
• 150 ml Water (For the sauce)
• 1 càs Soy sauce (For the sauce)
• 1 càs Oyster sauce (For the sauce)
• 1 càc Chicken bouillon powder (For the sauce)
• 1 càc Sugar (For the sauce)
• White pepper (For the sauce)
• Potato starch (A little, diluted in water, to thicken the sauce)
• Green onion (For finishing)

Steps

1. 1

   Finely dice the carrot, then transfer it to a bowl.

2. 2

   Cut the leek into brunoise and finely chop the shallot.

3. 3

   Crush and mince the garlic. Mince the ginger as well.

4. 4

   Cut the water chestnuts slightly larger than the other aromatics to preserve their crunch.

5. 5

   In a large bowl, combine the ground pork, shallot, ginger, garlic, carrot, water chestnuts, and leek.

6. 6

   Season with a pinch of salt, a pinch of sugar, white pepper, soy sauce, dark soy sauce, and the chicken bouillon powder intended for the filling.

7. 7

   Mix, then add a little water to make the meatballs juicier.

8. 8

   Add the egg, then gradually incorporate 2 to 3 tbsp of potato starch until the filling holds together well.

9. 9

   Refrigerate the seasoned meat for approximately 3 minutes.

10. 10

    Take large portions of the filling in your hand and press them with your thumb to form the meatballs. They do not need to be perfectly uniform.

11. 11

    Steam the meatballs for approximately 10 minutes, until cooked through and tender.

12. 12

    While the meatballs are cooking, combine the water, soy sauce, oyster sauce, chicken bouillon powder, sugar, and white pepper in a saucepan.

13. 13

    Bring the sauce to a boil.

14. 14

    Mix a little potato starch with water, then add it to the boiling sauce to thicken it until it coats the back of a spoon.

15. 15

    Transfer the cooked meatballs to a plate.

16. 16

    Generously coat the meatballs with the sauce, then finish with a little green onion.

Notes

The description indicates steaming for approximately 10 minutes. The transcript also mentions resting the mixture for 3 minutes in the refrigerator, an egg, and a little water in the filling, none of which appear in the written ingredient description. The quantities of ginger, leek, potato starch for the sauce, and green onion are not specified.

Nutrition per serving

• main course
• Chinese cuisine
• Huaiyang
• meatballs
• pork
• steamed
• sauce
• crunchy texture