Shih Tzu Tou ( Lion's Head Casserole) Recipe

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Shih Tzu Tou ( Lion's Head Casserole)
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  1. Cover mushrooms with boiling hot water in a small bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid.
  2. Discard mushroom stems and cut caps into very thin slices.
  3. Meanwhile, mix together pork,scallions,water chestnuts,rice wine,sesame oil, sugar, 1 tablespoon ginger,1 tablespoon soy sauce, and 1/2 teaspoon salt in a large bowl with your hands.
  4. Gather together pork mixture and throw against bottom or side of bowl 5 or 6 times to firm texture, then chill, covered, until ready to use.
  5. Remove and reserve 4 large cabbage leaves.
  6. Halve cabbage head lengthwise, then cut out and discard core.
  7. Cut cabbage leaves crosswise into 2 inch pieces.
  8. Heat wok over high heat until a drop of water evaporates instantly; swirl 2 tablespoons oil to coat bottom and sides of wok, then stir-fry mushrooms, half of cabbage, and remaining tablespoon of ginger until cabbage begins to wilt,about 1 to 2 minutes.
  9. Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes.
  10. Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes.
  11. Transfer mixture to a 4 to 5 quart heavy pot, arranging evenly on bottom; wipe wok clean with paper towels.
  12. Stir together cornstarch, pepper, and remaining soy sauce in a small bowl until smooth.
  13. Divide pork mixture into quarters, then coat your hands with some of cornstarch/soy sauce mixture.
  14. Form 4 large meatballs, transfering each as formed to a large plate and then recoating your hands.
  15. Heat wok over high heat until a drop of water evaporates instantly, then pour in remaining oil, enough to measure a scant 1/4 inch in wok.
  16. Reduce heat to moderately high and gently arrange meatballs in wok.
  17. Fry meatballs, turning gently until deep golden on all sides, about 5 minutes total; if meatballs stick, add a little more oil.
  18. Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot.
  19. Add broth, then cover meatballs completely with reserved 4 cabbage leaves.
  20. Bring liquid just to boil, then reduce heat and gently simmer, covered, 1 hour; check frequently to make sure liquid is not boiling vigorously.
  21. Season broth with salt, then move large cabbage leaves around the edge of pot to resemble a lion's mane.
  22. Serve in individual shallow bowls over rice, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 586.87 Kcal (2457 kJ)
Calories from fat 419.65 Kcal
% Daily Value*
Total Fat 46.63g 72%
Cholesterol 68.03mg 23%
Sodium 1618.99mg 67%
Potassium 884.08mg 19%
Total Carbs 14.29g 5%
Sugars 1.04g 4%
Dietary Fiber 0.96g 4%
Protein 27.57g 55%
Vitamin C 10.4mg 17%
Iron 4.6mg 26%
Calcium 134.4mg 13%
Amount Per 100 g
Calories 80.08 Kcal (335 kJ)
Calories from fat 57.27 Kcal
% Daily Value*
Total Fat 6.36g 72%
Cholesterol 9.28mg 23%
Sodium 220.93mg 67%
Potassium 120.64mg 19%
Total Carbs 1.95g 5%
Sugars 0.14g 4%
Dietary Fiber 0.13g 4%
Protein 3.76g 55%
Vitamin C 1.4mg 17%
Iron 0.6mg 26%
Calcium 18.3mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.4
  • 16

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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