Lion’s head meatballs (Shizi Tou 獅子頭) originated in Yangzhou and Zhenjiang but travelled to Shanghai with migrants in the 19th and early 20th centuries and is now considered a classic of Shanghai cuisine. These meatballs are thought to have acquired their name due to a similarity in appearance to the head of Chinese garden lions. There are two distinct versions of this dish. In Zhenjiang they are usually red cooked (红烧) using soy sauce and in Yangzhou they are more often white, or plain. This recipe, from Chef John at Allrecipes, is the white version.
Pour 1½ cups of boiling water over 30g (1 oz) of dried shiitake mushrooms and let them soften for an hour or so. Mince 1 can of water chestnuts and combine them with 225g (8 oz) of crumbled or finely diced firm tofu. Add 450g (1 lb) of fatty pork mince, ¼ of a cup of finely sliced green onions (white and pale parts only), 4 cloves of minced garlic, 1½ teaspoons of finely grated fresh ginger, 2 tablespoons of Shao Hsing wine, 1 tablespoon of soy sauce, 1½ teaspoons of pure salt, ¼ of a teaspoon of cayenne pepper, 1 tablespoon of brown sugar and 1 large egg. Dust with 1½ teaspoons of cornflour (cornstarch) and mix until thoroughly combined. Cover and chill for 1 hour. Form the mixture into 6 large meatballs and place them on a paper or foil-lined tray. Heat your grill (broiler) and place the meatballs 20cm (8″) from the burner. Grill for approximately 10 minutes then set aside to cool. Trim the bottom off a head of cabbage and slice ½ of the cabbage. Arrange these slices on the bottom of a large soup pot or Dutch oven. Arrange the rest of the unsliced cabbage leaves on top of the slices. Slice and scatter the shiitake mushrooms over the cabbage, reserving the soaking liquid. Place the meatballs into the cabbage leaves and pour any juices over them. Strain the reserved shiitake liquid into a bowl. Add 2 cups of chicken stock, 2 tablespoons of soy sauce, 2 tablespoons of Shao Hsing wine, ½ a teaspoon of sesame oil, 1 tablespoon of brown sugar, and 1 ½ teaspoons of cornflour. Whisk to dissolve the sugar and add the mixture to the pot, pouring it over each meatball. Bring the pot to a boil, reduce the heat to medium-low, cover, and cook for 20 minutes. Uncover and raise the heat again. Continue cooking, basting the meatballs, for approximately 10 minutes more until the liquid is slightly reduced and the meatballs are cooked. Taste for seasoning. Serve garnished with finely sliced green onions and a drizzle of chilli oil to taste.
michelle picker cooks 