Chinese Cuisine

Shi Zi Tou (Lion's Head Meatballs)

Name: Shi Zi Tou (Lion's Head Meatballs)
Prep time: 40 minutes
Cook time: 40 minutes
Total time: 1 hour 20 minutes
Yield: 8 servings
Ingredients: 450 g fatty ground pork (70/30 meat-to-fat ratio); 100 g minced chicken (optional, for extra binding and umami); 100 g canned water chestnuts, smashed and finely minced; 1 large egg; 20 g plain breadcrumbs; 15 ml Shaoxing wine; 15 ml light soy sauce; 18 g oyster sauce; 12 g cornstarch; 60 ml water; 8 g fresh ginger, minced; 1 scallion, minced; 1.2 g white pepper; 0.5 g five-spice powder; null Vegetable oil for frying; 1 tbsp vegetable oil; 2 slices fresh ginger; 2 scallions, cut into 5 cm lengths; 10 g rock sugar (or 10 g brown sugar); 15 ml Shaoxing wine; 22 ml light soy sauce; 4 ml dark soy sauce; 18 g oyster sauce; 360 ml water (or mushroom soaking liquid); 7 leaves napa cabbage, cut in half crosswise; 6 large dried shiitake mushrooms, soaked overnight in 500 ml water (reserve the liquid); 8 g cornstarch mixed with 15 ml water; 0 tbsp sesame oil; null Baby bok choy for serving

Giant pork meatballs braised with napa cabbage in a fragrant broth

chineselion's head meatballsshi zi toupork meatballsHuaiyang cuisinebraisednapa cabbagecomfort foodbanquet

Jump to Recipe

The name comes from the way this dish looks on the plate. Each meatball is the size of a tennis ball, and when it sits surrounded by a mane of soft napa cabbage, it does look a bit like a lion's head. That whimsical name belies a dish of real sophistication. Shi zi tou is one of the signature preparations of Huaiyang cuisine, the refined cooking tradition from the Yangtze River delta, and it appears at banquets, festivals, and New Year tables across eastern China.

What sets these meatballs apart from Western-style ones is the texture. The pork mixture is stirred vigorously in one direction until it becomes smooth, sticky, and almost paste-like. This technique aligns the protein strands and creates a meatball that is remarkably tender and holds together without crumbling. Water chestnuts are folded in at the end, adding a crunch that is subtle but important. Without them, the meatball feels one-dimensional.

The cooking is a two-stage process. First, the meatballs are fried until golden, which develops a crust and concentrates flavor on the surface. Then they are braised gently in a mushroom-infused broth with napa cabbage until everything melts into something soft and deeply savory. The cabbage absorbs the pork fat and mushroom liquid, and by the end of cooking, some people find the cabbage more satisfying than the meatballs themselves.

This is not a quick weeknight dish, but it is not difficult either. Shape the meatballs with care, fry them with patience, and let the braise do the rest. The reward is a centerpiece that looks impressive and tastes like something from a proper Jiangnan restaurant.

At a Glance

Yield

8 servings

Prep

40 minutes

Cook

40 minutes

Total

1 hour 20 minutes

Difficulty

Medium

Ingredients

8 servings

1 lbfatty ground pork (70/30 meat-to-fat ratio)
3½ ozminced chicken (optional, for extra binding and umami)
3½ ozcanned water chestnuts, smashed and finely minced
1large egg
¾ ozplain breadcrumbs
½ fl ozShaoxing wine
½ fl ozlight soy sauce
¾ ozoyster sauce
1½ tbspcornstarch
¼ cupwater
1¼ tbspfresh ginger, minced
1scallion, minced
½ tspwhite pepper
¼ ozfive-spice powder
—Vegetable oil for frying
1 tbspvegetable oil
2 slicesfresh ginger
2scallions, cut into 5 cm lengths
2⅓ tsprock sugar (or 10 g brown sugar)
½ fl ozShaoxing wine
¾ fl ozlight soy sauce
¾ tspdark soy sauce
¾ ozoyster sauce
1½ cupwater (or mushroom soaking liquid)
7 leavesnapa cabbage, cut in half crosswise
6large dried shiitake mushrooms, soaked overnight in 500 ml water (reserve the liquid)
3 tspcornstarch mixed with 15 ml water
0 tbspsesame oil
—Baby bok choy for serving (optional)

Method

1
Prepare the meatball mixture. Place the ground pork (and minced chicken, if using) in a large bowl. Add the egg, breadcrumbs, Shaoxing wine, soy sauce, oyster sauce, cornstarch, water, ginger, scallion, white pepper, and five-spice powder. Using your hand or a large spoon, stir vigorously in one direction for about 10 minutes. The mixture should become a smooth, sticky paste that holds together when you press a ball of it against your palm. Fold in the minced water chestnuts and stir for another 2 to 3 minutes to distribute them evenly.
2
Shape and fry. Heat enough vegetable oil for deep-frying in a small, deep pot to 175C (350F). Oil your hands lightly and divide the mixture into 6 to 8 equal portions. Shape each into a ball about the size of a tennis ball. A helpful technique from Red House Spice: scoop one portion into a small bowl and use a spatula to press and smooth the mixture against the sides while rotating the bowl to form a neat sphere. Fry in batches of 2, turning gently, until golden brown all over, about 2 to 3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
3
Build the braising liquid. Heat 1 tablespoon oil in a wok or wide pot over low heat. Add the ginger slices and scallion whites. Cook for 1 minute until fragrant. Add the rock sugar and stir until dissolved. Pour in the Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, and 1 1/2 cups of the mushroom soaking liquid (or plain water). Bring to a boil.
4
Braise the meatballs. Lay the white, crunchy halves of the napa cabbage in the bottom of the pot. Place the fried meatballs on top. Add the sliced shiitake mushrooms around the meatballs. Cover and reduce heat to medium-low. Simmer for 15 minutes, turning the meatballs once halfway through. Add the green leafy halves of the cabbage on top, cover again, and simmer for 5 more minutes.
5
Thicken the sauce. Carefully remove the meatballs and vegetables to a serving platter, arranging the cabbage around the meatballs. About 3/4 cup of liquid should remain in the pot. Bring it to a gentle boil. Stir the cornstarch slurry and pour it into the sauce in a thin stream, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Stir in the sesame oil and any remaining scallion greens. Drizzle the sauce over the meatballs.
6
Serve. Present immediately with blanched baby bok choy on the side if desired, and steamed rice.

Key Ingredient Benefits

Water Chestnuts (Bi Qi). The corms of an aquatic plant, prized in Chinese cooking for their sweet crunch. They are low in calories and provide modest amounts of potassium and fiber. Canned water chestnuts are widely available in Asian grocery stores and work well in this recipe.

Napa Cabbage. A mild, slightly sweet cabbage that becomes silky when braised. It is rich in vitamin C and folate. In this dish, it absorbs the braising liquid and balances the richness of the pork.

Dried Shiitake Mushrooms. Contain naturally occurring glutamic acid, which is responsible for their intense umami flavor. Dried shiitakes have a much more concentrated flavor than fresh ones. They also contain lentinan, a polysaccharide that has been studied for potential immune-supporting properties, though evidence is still developing.

Why This Works

Stirring the meat in one direction is the single most important technique here. It aligns the protein fibers and creates a web of connected strands that trap moisture and fat. This is why the meatballs hold together during frying without falling apart, and why they stay tender and almost silky after braising. Stirring in random directions produces a meatball with a crumbly, dry texture.

The water chestnuts serve as a textural counterpoint. In a meatball this large, uniform softness can feel monotonous. The water chestnuts introduce small pockets of crunch that keep each bite interesting. This is a classic Huaiyang technique found in other preparations like Wonton Soup fillings.

Using mushroom soaking liquid instead of plain water for the braising liquid adds a layer of umami that plain water simply cannot provide. Dried shiitake mushrooms release glutamic acid into the water as they rehydrate, creating a natural stock that deepens the flavor of the entire dish.

The two-stage cooking, frying followed by braising, gives the meatballs a developed crust that holds up in liquid without turning soggy. The braise then tenderizes the interior further while allowing the napa cabbage to absorb all the surrounding flavors.

Substitutions & Variations

No water chestnuts? Jicama, diced finely, provides a similar crunch and sweetness. Diced lotus root also works, though its texture is slightly starchier.

Steamed version. Instead of frying, the meatballs can be steamed for 20 minutes and then added directly to the braising liquid. This produces a softer, lighter result and reduces the oil in the dish.

Red braised variation. The Woks of Life version uses a soy-based sauce that is slightly thicker and darker. For a lighter presentation closer to the Huaiyang original, use the mushroom broth approach with minimal soy sauce, letting the natural flavors of pork and cabbage shine.

All pork. The minced chicken is optional. Traditional recipes use only pork. The chicken addition from Red House Spice adds binding and a subtle extra layer of flavor but is not essential.

Serving Suggestions

Lion's head meatballs are a centerpiece dish, meant to anchor a multi-course meal. Serve alongside Mapo Tofu for contrasting heat, or with a simple stir-fry like Ginger Scallion Beef. A bowl of plain steamed rice is essential for soaking up the braising liquid.

For a proper banquet-style spread, add Bai Qie Ji as a cold appetizer and Hot and Sour Soup to open the meal. The meatballs work well as part of a New Year or holiday table, where their large size and golden color are considered auspicious.

Storage & Reheating

The meatballs and braising liquid keep in the refrigerator for up to 3 days. Store the meatballs submerged in the liquid to prevent them from drying out. Reheat gently on the stovetop over medium-low heat. Do not boil hard, as this can cause the meatballs to lose their tender texture.

The napa cabbage is best eaten fresh and does not store as well. If making ahead, braise the meatballs without the cabbage and add fresh cabbage when you reheat.

Freeze the meatballs without cabbage for up to 2 months. Thaw overnight in the refrigerator before reheating.