Chinese Lion’s Head Soup Recipe – Chinese Special
Chinese Lion’s Head Soup features large, tender pork meatballs (resembling a lion’s head) simmered gently in a savory broth with napa cabbage. A comforting and elegant dish from Huaiyang cuisine, this soup delivers deep flavor and satisfying texture—perfect for cozy dinners or gatherings with a touch of Chinese culinary tradition.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Chinese Lion's Head Soup Ingredients :
- 1 pound ground pork
- 1 large egg
- 1 1/2 tablespoons cornstarch
- 2 teaspoons toasted sesame oil
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 6 cloves garlic, minced
- 3 scallions, white and green parts separated and sliced
- 1 tablespoon oil
- 1/2 head Napa cabbage, chopped
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1/2 cup chopped cilantro
How To Make Chinese Chicken Wings
Combine ground pork, egg, cornstarch, sesame oil, ginger, soy sauce, garlic, and the white parts of the green onions in a bowl. Set aside.
In a large skillet, heat oil over medium heat and sauté the cabbage until wilted. Pour in chicken stock and soy sauce, and bring to a boil.
Form the pork mixture into large balls and gently place them into the boiling soup.
Cover and simmer for 10 minutes. Serve hot, garnished with cilantro and the green parts of the scallions.
Recipe Notes:
Use pork with a little extra fat content to keep the meatballs juicy and tender.
Add chopped water chestnuts to bring a light crunch and unique texture to the filling.
Shape the meatballs into large, golf ball–sized portions for the traditional presentation.
Lightly pan-fry or sear the meatballs before simmering to lock in flavor and improve texture.
Simmer slowly in a delicate broth with napa cabbage until the meatballs are fully cooked and the flavors have blended beautifully.
