Lion's Head Meatball Sub w/ Scallion Oil Mayo

A handheld take on a dim sum classic. Fried and braised Chinese meatballs come together with a scallion-oil mayo to create harmonious explosion of flavors.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Roughly chop scallions and separate the whites and greens. Take 1 tbsp of greens, finely chop, and set aside for later.

Step 2

Heat oil to 240 F and add scallion whites. Once browned, remove scallions and let oil cool to room temp.

Step 3

Make mayo by whisking egg yolk and dijon until it is slightly thickened. Slowly drizzle in the scallion oil while whisking until emulsified. Season with msg, salt, lemon juice, and white pepper. Mix in the reserved scallion greens from earlier.

Step 4

Combine pork, water chestnuts, ginger, scallion, egg, panko, shaoxing wine, soy sauces, oyster sauce, corn starch, white pepper, 5-spice, and water. Mix in 1 direction with a pair of chopsticks until the mixture is a homogenous paste (~5-10 min).

Step 5

Heat oil in a pot to 350 F. Meanwhile, shape 8 meatballs.

Step 6

Fry each meatballs until golden brown (~2 min). Drain on a wire rack and set aside.

Step 7

In a wok over medium heat, sweat scallion whites and ginger until fragrant.

Step 8

Add shaoxing wine, soy sauces, oyster sauce, rock sugar, water, and bring to a boil.

Step 9

Add meatballs and cover, cooking for 10-12 minutes, flipping halfway through.

Step 10

Make a corn starch slurry by mixing 2 tsp corn starch in 1 tbsp of water. Remove the meatballs from the braising liquid and add the corn starch slurry. Reduce until a saucy consistency is reached (~ 2 min) and add sesame oil.

Step 11

Toast baguette and assemble a sub with mayo, meatballs, the reduced meatballs sauce, and watercress.