Steamed Lion's Head Meatballs
Tender pork meatballs studded with glutinous rice, steamed until fluffy and succulent. A refined Huaiyang classic where each bite reveals juicy, pearl-textured morsels.
Story
Lion's Head Meatballs represent the elegant simplicity of Huaiyang cooking—where humble pork transforms into something refined through careful technique. The glutinous rice coating each meatball adds pleasant texture and subtle sweetness.
Ingredients
pork belly (fat-heavy, about 60% fat)
500g
glutinous rice
80g, soaked in water for 3 hours
ginger
1 small piece, finely minced
scallions
2 stalks, white part minced, greens sliced
egg white
1 large
Shaoxing wine
1 tablespoon
salt
1/2 teaspoon
white pepper
a pinch
cornstarch
1 teaspoon
Instructions
1
Prepare the glutinous rice
Drain the soaked glutinous rice. Roughly pulse in a food processor until about half is broken—this creates a nicer texture than using whole grains.
2
Mix the pork filling
Cut the pork belly into small pieces, then finely mince. The fat should be cut slightly larger than the lean meat for best texture. Combine with the processed rice, ginger, scallion whites, egg white, Shaoxing wine, salt, pepper, and cornstarch. Mix gently in one direction until the mixture becomes slightly sticky.
3
Shape and coat
Divide the mixture into 4 equal portions. Roll each into a ball, then coat evenly with remaining glutinous rice, pressing gently so the grains adhere.
4
Steam
Place the meatballs on a heatproof plate. Steam over boiling water for 35-40 minutes until cooked through. The meatballs should feel firm yet springy, and the rice grains will have turned translucent.
5
Serve
Garnish with the reserved scallion greens. Serve hot, optionally with a light soy-ginger dipping sauce on the side.
