Comments on: Lion’s Head Pork Meatballs (狮子头)

By: Linda

Linda — Mon, 15 Jan 2024 03:55:36 +0000

Very tasty tender meatballs which I ate with steamed rice. Just delicious. Best meatballs I’ve made in a long time. Thank you.

By: Maggie Zhu

Maggie Zhu — Wed, 10 Jan 2024 15:13:03 +0000

In reply to Eileen. You should use the regular fatty pork for a more tender result. Happy cooking and hope you enjoy the dish :)

By: Eileen

Eileen — Mon, 08 Jan 2024 12:19:44 +0000

Excited to try this for Chinese New Year party. Thank you for sharing your Grandma’s recipe. What ground pork fat content does recipe call for (lean, regular, etc.).? Thanks in advance for your reply!

By: Peter T.

Peter T. — Mon, 01 Jan 2024 13:10:47 +0000

I followed your recipe in every way except that I used less water chestnuts (about half). We all loved them and we all agreed that I should make them again! This is the third recipe by you that I have tried, and they have all been excellent. Thank you!

By: Maggie Zhu

Maggie Zhu — Thu, 16 Nov 2023 02:55:55 +0000

In reply to Peter Shaw.

Thanks so much for pointing out the panko measurement! I double checked again and it was indeed 50 g. I have updated the recipe to reflect the correct number.
I’m glad to hear you liked the dish! Yes, I do think you can simply steam the meatballs and have a nice result 🙂

By: Peter Shaw

Peter Shaw — Tue, 14 Nov 2023 11:54:50 +0000

Just steaming this and I’m sure it will be delicious. I must point out that in the recipe you list: “1 cup (100 g) panko (Japanese breadcrumbs)”. This is a huge amount to add so I checked and 1 cup is 50g. I’ve gone with 50g as I think it would be too dry with 100g. Is this something that needs correcting.

By: Maggie Zhu

Maggie Zhu — Mon, 30 Oct 2023 01:29:42 +0000

In reply to Karen. I think you can, but the jicama might get very soft due to the long cooking time, therefore results in a very different texture. The chestnut will stay crunchy, so more of a contrast texture for the tender meatballs.

By: Karen

Karen — Sun, 29 Oct 2023 19:56:01 +0000

In reply to Maggie. Wouldn't jicama work as a sub for water chestnuts?

By: Joanna

Joanna — Sat, 28 Oct 2023 22:46:34 +0000

In reply to Maggie.

I always use sake in your recipes – because its all I could find – they all turn out great!

By: Chef Mimni

Chef Mimni — Thu, 26 Oct 2023 20:31:46 +0000

I am making this soon!