Step 1 of 6
Lion's head meatballs
Soak the ginger and spring onion in the cold water for 15 minutes, squeezing them now and then, then strain and keep the water. Meanwhile slice the pork thinly, cut it into fine dice, then chop it with a heavy knife for a few minutes so it starts to hold together but still has texture.
Tip: The Yangzhou rule is fine cut, coarse chop. Dice first, then chop briefly; do not reduce it to paste.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Lion's head meatballs take?
2 hr 55 min all in — 50 min prep, 2 hr 5 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Eggs, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
9 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Chef's knife, Cutting board, Mixing bowl, Dutch oven.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much sugar?
1 tsp of Sugar.
What can I use instead?
Water chestnut → Finely diced fresh lotus root or jicama. Both give the same small crunch. Tinned water chestnuts are fine too. Hand-chopped pork → Coarse pork mince with 100 g finely chopped pork belly. Saves the knife work. The texture is denser, so throw it a little longer.
What should I watch for?
A rolling boil will break the meatballs up. Keep the heat as low as it will go.
Any tips from this recipe?
Buy pork with real fat in it. Lean pork makes a firm, dry ball that is nothing like the original. Make them a day ahead. They reheat gently in their broth and taste better for it. For the red-braised Shanghai style, brown the shaped balls in oil, then braise for an hour in stock with soy sauce, sugar and Shaoxing wine.
Can I prepare this ahead?
Make them a day ahead. They reheat gently in their broth and taste better for it.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.