top of page

Lion Head meatballs with Chinese leaves

Prep Time:

20 Minutes

Cook Time:

15 Minutes


2 Servings



About the Recipe

The title of this dish comes from the meatballs surrounded by the cabbage leaves being said to resemble the head of a lion. while that might stretch the imagination, it is no exaggeration to say that this is a tasty and nourishing dish. I simplify the preparation by boiling the pork balls in the broth rather than braising them or roasting them first.


1 clove garlic

5mm slice ginger

2 spring onions

250g minced pork

1.5 tsp soy sauce

1 tsp chinese cooking wine*

2 tsp plain flour

1 tsp sesame oil

4 chinese leaves

2 shiitake mushrooms

1 bundle of vermiccilli

a little pepper

1/2 tsp salt**

for the broth;

2 tbsp soy sauce

1/2 tbsp vegetable bouillion or chinese stock

900ml water

*you can use Japanese cooking sake or a dry white wine as a substitute

**optional according to your taste


mince the ginger & garlic

finely chop the spring onions

combine the minced pork, ginger, garlic, spring onion, flour, cooking wine, sesame oil & soy sauce and mix well

roll 1 heaped dessert spoon of the mixture into a meat ball. repeat untill the mixture is all used (this should make 10-12 balls)

remove the ends of the shiitake mushrooms and slice

cut the chinese leaves into bite sized pieces

pour the water and stock powder into a pan, bring to the boil and cook the meatballs for 2 mins

add the shiitake & chinese leaves to the pan and cook for 2 mins

next, add the pepper & soy sauce and salt to taste

add the vermiccilli to the pan and cook for a further 2 mins

your lion's headt meatballs are ready to serve with bowls of freshly steamed rice

bottom of page