Shanghainese Lion's Head Meatballs

My mother's side of the family was from Shanghai and I love that I can make lions head at home now. This is a very forgiving recipe that captures what I love about comforting, savory sweet, Shanghainese cuisine but requires much less time and prep and, is much healthier and 'cleaner' to include in a weeknight dinner rotation. I've made this several times and recently used Napa cabbage for the steamed greens and, green garlic and sweet maui onions for the meat mixture and it's my favorite combination so far yielding a subtle, sweet delicate flavor and texture. If you're just making this for yourself and don't need to replicate nostalgic flavors for your Shanghainese mother or mother in law (which is a feat that few dare try), then precook small amounts of the meat to test for taste and texture and adjust according to your palette. My preference is go a bit less sweet (just 2 tbsp sugar) but to add a heavy dash of white pepper (2 tsp) and a bit more sesame oil (2 tbsp) to make it taste more Shanghainese. I also add a few drops of Maggi Sauce for a subtle bit of umami (a very small amount of fish sauce could work as well). I use 3 eggs for a looser consistency. I do a shallow scoop of the meatballs so they are not like round balls, but more like lumpy half moons that turn into patties in the pan so everything cooks faster (and because I don't like the texture of large dense large meatballs). For cooking and steaming, I have a workflow where I juggle both simultaneously (so I can get to eating faster!). First time, I ended up scorching my greens in the steam pot because there was not enough liquid. So now, I use a wide and deep enameled cast iron skillet and put 2-3 layers of Napa cabbage leaves (cut in half with stalks on the bottom as they take longer to cook and leaves on top). I fill the pan with homemade chicken broth (about 1/2" high from bottom of pan) and set it on a low simmer covered. (the broth not only prevents burning and aids the steaming process, but it's a flavorful 'jus' to add to your meatballs and Napa as you serve it with rice) As I'm browning the meatballs (my wok is small so I do 3 at a time at 2-3 min each side, 5 min total), I start putting finished batches in the skillet and let them steam covered while I finish browning the rest. Every time I add a batch of meatballs in to steam, I check liquid level (adding some hot water if it's too low), adjust temperature if needed (to ensure a low simmer with enough steam but not too high or it will burn), and add in more cabbage leaves (as they cook down.). By the time I'm done browning the last batch, the first few are ready to eat and the rest just need a few more minutes to steam undisturbed. Just make sure you transfer the meat balls in an order you can remember so you know which ones are ready to eat first. This version of the recipe yielded about 18 meatballs. About, 3 per serving, plus some Napa cabbage and rice for a medium eater and lots of leftovers!

I served these to discerning guest who raved about them, said they'd never had meatballs like these and they both went back for seconds. Delicious.

Made these for the second time (meatballs only). Both we and our guest loved them! I subbed ground beef for pork, and flour for the cornstarch (didn't have the latter on hand). After forming, I refrigerated for about 35-40 minutes to firm up a little and make it easier to handle. Scrumptious and so tender! We have leftovers--Yay!

Love the steaming technique with bok choy. I have made these meatballs with ground turkey as well. My household likes Shanghai bok choy- similar to regular, but with green stems.

One of my favorite food52 recipes, make it at least once a month. So flavorful! We double the amt of bok choy!

This is a super “ Go To” recipe in our household! We love the “homey” taste of an authentic Chinese kitchen that these patties bring to the table. We are 4 generations Chinese family who loves eating together. These Lion heads are spot on! Thank you so much for sharing!

Made it, loved it! I had a handful of fresh shiitakes I needed to use so I minced them added them to the meatballs, otherwise didn’t modify. I like the sweetness but might cut it a tiny bit next time. Regardless, this was fun to cook and delicious with brown rice!

These turned out great! I used ground chicken and extra soy and sesame oil like suggested for more savory result. Also 2 eggs.

This recipe is perfect! Has anyone made the mixture up ahead of time, refrigerated for a few hours, and then fried and steamed later? I don’t see why this wouldn’t work but I am not sure how the eggs/cornstarch would hold up...

tried it, loved it, made modifications, shouldn't have.

the sugar is an integral part of this dish. I wouldn't cut it in half next time, but instead use 3/4 or 5/6s of it. the sweetness SEEMS wrong, but after getting a taste of legit Shanghainese food, I now crave it.

One of my go to’s! I also cut the sugar in half, but when making with pork follow the rest of the recipe to a t. For a lighter version I do ground turkey, 2 eggs, and a sprinkle of panko breadcrumbs instead of cornstarch. Always serve over coconut rice!

I cut the sugar in half and these things were perfect! I had only two eggs and they still came out very soft - great texture. Their softness actually meant that they flattened a fair amount when frying, but they still taste great. I'm usually just cooking for myself or me and my roommate, and so I used half of these for one meal, then froze the second half after only browning and we had them later in the week - GREAT option for a frozen dinner to whip out when you don't want to cook.

Delicious, but much too sweet for our palate (this includes my six-year-old). Next time I will cut the sugar in half. Otherwise totally yummy!

Made this dish to the T. My husband enjoyed it but I found it to be too sweet for my taste. I will cut down the sugar next time. Also will try adding some waterchest nuts to give texture.

I've had this sitting in my "to try" list for so long and finally got around to it last night. Normally I wouldn't even leave a comment, but this recipe was so perfect and delicious, I can't stop talking about it. One of the best recipes I've come across. Thank you!

I would eat this for sure! Looks delicious!

Made this this weekend and followed recipe as-is. Really enjoyed this, it was very easy to throw together as I had mostly everything already in my pantry. Definitely used a fork to mix together as it is pretty messy so my meatballs were more fatty patties but no matter, tasted great! Only thing I might do next time is add some heat! Fantastic weeknight meal that won't keep you in the kitchen for hours. Would make again.

First time commenting here. This meal was outstanding! Followed directions as written, but added diced water chestnuts to pork mixture. I wore plastic gloves while mixing and shaping meatballs and lined my Staub with some Savoy cabbage under bok choy and meatballs. My meatballs were on the I large size and all was done in 35 min. I can't speak highly enough as to how delicious this was. One of the best things I've had ! Will definitely be making these often...do try them.

I cut the sugar from 3 tablespoons to just a pinch (not because I thought it would taste bad that way, but for health reasons), and used 1/2 teaspoon of salt. They were still very tasty, and I encourage anyone who has diabetes or other health concerns to give them a try- the ingredients work so well together that you won't miss any sweetness. For what it's worth, I also used 2 eggs because my family tends to buy large eggs. Thank you Cynthia for posting!

For those who have issues with the number of eggs,: Eggs in China tend to be smaller than eggs in the US. Try two typical American eggs.

Shanghainese food tends to be sweeter than what many Westerners associate with American-Chinese food.

Great recipe!!

I followed this recipe exactly as written despite being afraid of using all 3 eggs and it turned out amazing. As others have said ,the meatballs are incredibly tender and unlike anything I've ever had before. The flavor is also delicious, though I agree with other commenters that they are a little sweet for my tastes and reduce the amount of sugar used next time. But that's really a footnote to how amazing these turned out. Make them!

I tried to make these, but omitted the cornstarch (I know, it's necessary, I just didn't have any and decided to try anyway). Needless to say, the first couple I tried to make completely fell apart, so I aborted and simply thew all the meat into the pan and made it into a minced meat thing. I then used napa cabbage as a shell and served it as tacos, with sautéed bok choy on the side. The flavor was delicious!

My question is this: I have a ton of left over meat, any ideas what to do with it? I was thinking maybe spring rolls? Or adding it and some rice noodles to a soup broth, or using it to make a pad thai inspired dish.

Very good. I cut the sugar a little because of comments, and used 2 large eggs. I used a Dutch oven for the browning, then drained the oil and put in the bok choy and meatballs in there for steaming on low.

So tasty! I used turkey meat, one egg and no starch and everything turned out fabulously. Only need 15 minutes steaming and everything was done!

These were amazing! I am definitely making these again

Made these for the first time (and I've never made meatballs before) — and it turned out great! Such an easy and delicious recipe.

— I loved this with 1/2 pork meat, and 1/2 turkey meat. You might have to use a little less egg since turkey meat tends to be juicier.

OMgosh, a 5 star Michelin recipe!!!!! Delizioso

Made these for the first time this past weekend... WOW. I'm so glad I finally tried them. I made very few modifications to the recipe, and served them alongside spicy glass noodles. Thanks for sharing!

I've made this twice and so I can share with you guys my tweaks and tips. I highly recommend making this with 3 eggs. I also added a bit more soy sauce and sesame oil. I might even add chinese chives next time with the green onions. From the start, I used my KitchenAid mixer on the lowest speed. I blend in the corn starch and eggs while it's mixing. I used an ice cream scoop with a silicone spatula to 'form' the meatball and place it in the pan. It's ok that the meatball is not perfectly round. My hands never tough the sticky mixture. As for the steaming part, I placed my vegetable steamer (from crate & barrel) in a large stock pot that has about .75" of water, and then lined that with napa cabbage. I used baby bok choy the first time and that just cooks too fast and burnt it. (I stir fried the bok choy on it's own and mixed it in at the end.) I only steamed for 25 to 30 min.

Mixture was very runny and was unable to form meatballs without adding breadcrumbs.

Very tasty, and I think the browning then steaming technique is genius! The constraints of my fridge meant that I only used one egg, but they were still super tender and delicious. My only change for next time will be a smidge less sugar and salt, because the greens get really meaty and fragrant too and thus unless I make white rice there is no bland foil for the meatballs.

This was so yummy! Also agree that it steamed much faster. I used cornstarch and did find them a bit starchy.

I cannot adequately express my joy with this recipe! The meatballs (three egg version) tasted just like a certain pork dumpling I used to get at a Chinese teahouse. The flavor and texture of these meatballs are to die for.

Things I'd change: I think a little chopped waterchestnut added to the meat mixture would add just a tiny bit more textural diversity and make them even better. The bok choy, on the other hand, did little for us: maybe it's our small steamer, but we could only get a few leaves in and they ended up being a tiny side, almost like an after thought.

Thanks for this recipe. We are soy and egg free due to allergies in our household but these worked out great with fish sauce and chia seeds as respective substitutes.

well, steam may save time, but that is not the essence of the recipe. I am not a meat lover but love the bok choy in it. Of course, do what you like (this also goes with how much salt you like to add...)

These are the best meatballs I've ever had! I agree with the comment below me about the steaming time - it only took about 20 minutes for them to steam. I'll definitely be making these again!

I made these tonight, and just a few comments for others who might try them... They steamed much faster than anticipated -- my bok choy and meatballs were done in 15 minutes rather than the 30-40 listed in the recipe. I found the meatballs overly salty, and the bok choy underseasoned, so I personally would adjust the salt level for each next time... And I used only two eggs, and the mixture was still so loose that I really had meat-pancakes rather than meatballs. The texture of the finished meatballs was good, but I can't imagine what it would have looked like if I'd used three eggs...

yay Cynthia! :D Can't wait to make these yummy goodies next time it's meatball night. Super yum!

Lovely! Slight change up, I browned the meatballs under the broiler to avoid the oil. This is just my standard for "browning". Thanks so much as my guy and I enjoy them tremendously.

Loved the meatballs! i bet you could easily take these same meatballs and make a different meal/ flavor blend by adding a spicy garlic sauce on these!

I've love these and have been making varous variations for years.. I think they were also in the Moosehouse Inn's recipe.. years ago, some use napa cabbage or wood ear mushrooms.. I've used chicken or ground turkey and have added e.g. 5 spice poweder to the meatballs and some toasted sesame oil when it's close to finishing.. mirin as well, have fun and add your favorite spices .. I also like it spicey!

Two Red Bowls, I can't thank you enough. What a delicious recipe! I have made it 3 times in the last two weeks. I use two eggs and prepared the dish tonight using the steam method on my rice cooker. The rice cooker yielded better results in terms of the bok choy. Either cooking method, this is a game changer and a keeper. Thank you!

just curious, what does one win if Food52 chooses your winning recipe?

This recipe turned out delicious. I used the corn starch,having no bean starch, and mirin in lieu of the Chinese wine. I also only used two eggs, and they were plenty of moisture. The steaming of the patties really made for tender meat balls,and the meat gave the bok choi great flavor. What a family treasure!!!

planning to make these tonight! we like to try a special recipe each Friday evening - we always stay home and have family time. I've got some radish greens from our garden that I plan to use in place of the bok choy leaves...can't wait to try it. have a feeling my 18 month old is going to eat more than his fair share of these meatballs!

I was born and raised in Shanghai, and this is one of my absolute childhood favorites! I can't tell you how excited I am to see this recipe, and how easy it looks. Will be making it VERY soon!!!

Congratulations, Cynthia!! These definitely look like perfect winter comfort food. (And would be yet another fab way for me to use the Le Creuset oven I got for Christmas — it's probably bored with all the bread baking at this point.) :)

For those of us who don't eat pork, do you think this will work with ground beef? I'm going to give it a try!

I love shizi tou!

I'm so pleased that this finalist won! What a great looking recipe. Will definitely be trying it before too long. Congratulations. ;o)

Congratulations, and thanks. Dying to eat these.

I've never made any kind of meatballs except for Italian, but these sound wonderfully tasty!

Congrats! :)

this is awesome! just ate it for dinner and it will definitely be a repeat. instead of putting the greens and meatballs in a pot, i put them in my rice cooker and used it as a steamer. also, omitted starch (diet) and the meatballs still held together very well with 3 eggs.

It looks like there is liquid in the bottom of the pot. Do you add liquid with the baby bok choy when you steam the meatballs?

This recipe sounds delicious! I am going to make it this weekend.

I have almost all the ingredient and can't wait to try this. My only question is in step 4, do you add water to the pot to steam it?

This looks delicious! I love using Shaoxing:) I'm making this next week.

These look wonderful!

This would also be a great filling for Pot Stickers

These looks SO good! Definitely a must make - post haste, as AJ says! Congrats!

I love this dish. I know what I will be making over the weekend! Congrats on being the finalist and good luck!

Does it matter how vigorously you handle these, in terms of whether they become tough or not?

Congratulations! Just added to my "must try, posthaste" collection. Thank you for posting this recipe. ;o)

Really alluring! I can't wait to try this.

Eek! I should have added that baby bok choy or Shanghainese bok choy will work best for this recipe. I used large bok choy because that was what was available at the supermarket -- and that will work just as well. (My dad's comment when he saw these: "Great-grandma would have said, wait a minute... That's the wrong bok choy!" ;) )