Lion’s Head Meatballs A Shanghainese specialty With a grand and exotic-sounding name, you would think that the Chinese meatballs known as “Lion’s Heads” or shi zi tou would be difficult to make at home. In fact, they are easy! A Shanghai specialty, many Lion’s Head meatballs are made from two simple, humble ingredients—namely pork and cabbage. Some versions include vermicelli noodles and other ingredients, such as the recipe listed below. Cooking time: 1½ hours Serves 4 people
Ingredients • 1 (4-ounce) block firm
tofu, cut into ¼-inch slices • 8 ounces ground pork, such as pork shoulder • 4 ounces ground or minced fatty pork, such as fresh pork belly • ¼ cup drained canned water chestnuts, diced • 1 teaspoon minced peeled ginger • 2 scallions, white parts finely minced and green parts thinly sliced, divided • 1 egg yolk • ½ teaspoon sugar • 2 teaspoons Shaoxing wine • ½ teaspoon kosher salt • 3 teaspoons minced garlic (3 medium cloves), divided
• ¾ teaspoon ground white pepper, divided • 3 teaspoons soy sauce, divided • 2 ½ teaspoons cornstarch, divided • 3 tablespoons plus 1 teaspoon canola, vegetable, or peanut oil, divided • 1 ½ cups homemade chicken stock or low-sodium broth • 5 heads baby bok choy, halved • 6 Napa cabbage leaves from 1 head, cut into 2-inch pieces, thick stalk and leafy parts separated • 2 (1¾-ounce) packs dried vermicelli noodles • Cooked white rice, for serving
By Samantha Quee
Lion’s Head Meatballs 20
March 2018 | Chef’s Menu