Lion's Head Meatballs

Savor the heartwarming flavors of Chinese cuisine with Lion's Head Meatballs, featuring tender ground pork and crunchy water chestnuts, served atop a bed of vibrant bok choy. Ideal for a cozy weeknight dinner or a festive gathering.

• 500 grams ground pork
• 1 cup water chestnuts, chopped
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 2 teaspoons ginger, minced
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 8 cups bok choy or napa cabbage, chopped

Method

1. 1

   In a large bowl, mix together ground pork, chopped water chestnuts, soy sauce, Shaoxing wine, minced ginger, cornstarch, and salt until well combined.

2. 2

   Divide the mixture into 8 equal portions and shape each portion into a large meatball.

3. 3

   In a pot, bring 4 cups of water to a boil. Carefully add the meatballs to the boiling water and simmer for about 15 minutes until cooked through.

4. 4

   In a large frying pan or wok, heat a little oil over medium heat. Add chopped bok choy or napa cabbage and stir-fry until wilted.

5. 5

   Once the meatballs are cooked, carefully transfer them to the frying pan with the bok choy or napa cabbage. Stir to combine and allow flavors to meld for about 5 minutes.

6. 6

   Serve the Lion's Head Meatballs warm, garnished with additional chopped green onions or cilantro if desired.