Lion's Head Meatballs and Choi
This traditional dish from Shanghai gets its name from the large meatballs surrounded by a mane of cooked greens. If you don't have choi on hand, substitute cabbage, kale, or broccolini.
Ingredients
2 scallions, sliced thinly
1 inch piece of ginger, peeled and minced
2 cloves garlic, minced
1 egg
1 lb ground pork
1/2 tsp salt
1 tsp brown sugar
1/4 cup soy sauce
1 tsp sesame oil
2 tbsp cornstarch or flour
2 heads choi or about 1 lb of other greens, roughly chopped
1 tbsp vinegar, any variety except white distilled
2 cups chicken stock or water
cilantro, sesame seeds, and chopped peanuts (optional)
Method
- In a large bowl, combine the scallion, ginger, garlic, egg, pork, salt, sugar, 1 tbsp soy sauce, sesame oil, and cornstarch then mix well
- Form four large meatballs and slightly flatten
- In a dutch oven, heat a glug of neutral oil over high heat
- Brown each side of the meatballs and then remove
- Add the rest of the soy sauce, vinegar, and chicken stock and bring to a boil
- Place the greens in the pot then nestle the meatballs into the pot
- Cover and cook over medium heat until the meatballs are cooked through and the greens are wilted, about 7-8 minutes
- Remove the lid and spoon the meatballs, greens, and broth into serving bowls
- Garnish with a sprinkle of chopped cilantro, sesame seeds, and peanuts if using
