Chinese Lion’s Head Soup (狮子头汤, Shīzi Tóu Tāng) is a classic dish from Jiangsu cuisine, particularly popular in Shanghai. It consists of large, tender pork meatballs simmered in a flavorful broth, often accompanied by napa cabbage. The name “Lion’s Head” comes from the meatballs’ resemblance to a lion’s mane when surrounded by cabbage leaves.
Chinese Lion’s Head Soup
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 lb (450g) ground pork (or a mix of pork and shrimp)
1 egg
2 tbsp cornstarch
1 tbsp Shaoxing wine (or dry sherry)
2 tbsp soy sauce
1 tsp sesame oil
1 tsp sugar
1/2 tsp salt
1/2 tsp white pepper
2 g reen onions, finely chopped
1 inch piece of ginger, minced
Directions
- repare the Meatballs:
In a bowl, mix all meatball ingredients until well combined.
Shape into 4–6 large meatballs (about the size of a small apple).
Lightly coat with cornstarch to help them hold their shape. - Sear the Meatballs:
Heat 1 tbsp oil in a pan over medium heat.
Brown the meatballs on all sides for about 2-3 minutes (they don’t need to cook through).
Remove from the pan and set aside. - Make the Soup:
In a pot, heat a little oil and sauté garlic for 30 seconds.
Add broth, soy sauce, sugar, and white pepper. Bring to a simmer.
Gently place the meatballs into the broth. Cover and simmer for 30 minutes on low heat.
Add napa cabbage and shiitake mushrooms in the last 10 minutes of cooking. - Serve & Enjoy:
Garnish with extra green onions or cilantro.
Serve hot with steamed rice or noodles for a complete meal.
Notes
- Meatball Texture: For extra soft meatballs, mix the pork filling in one direction until sticky.
