I didn’t have the Dunlop’s version. I made the “Lion head” many times with success, it is translated from a Chinese recipe.
Steamed Meat Balls with Chinese Radish
Ingredients for 4
0.5 catty minced pork (half fat, half lean)
1.5 cups chicken stock
0.5 catty Chinese radish
3 tbsp corn flour
0.5 tsp salt
1 tbsp soy sauce
2 tsp Shaoxing wine
2 tsp sesame oil
2 tsp grated ginger
1 tbsp chopped spring onion
1 tbsp oil
1/ Place minced pork in a large bowl. In 3 to 4 batches, slowly pour in 1/2 cup of chicken stock, and stir well in one direction with chopsticks. Stir in seasonings and put it in the fridge for 2 hours.
2/ Wash, peel and cut Chinese radish into small cubes. Blanch for 1 minute in boiling water. Rinse with cold water and drain. Place in a bowl.
3/ Divide pork into 4 equal portions. Roll each one into a ball and dust with corn flour. Place them on top of radish balls. Add salt and 1 cup of chicken stock. Cover and steam for 1 hour.
(Personally, I cook everything directly in a pot for 15 to 20 minutes.)
It is a very tiring exercise as you need to stir with chopsticks the minced meat in 1 direction until it absorbs all the chicken stock and it starts to have a sticky texture (cannot be done by machine). I think if egg is involved like in your recipe, you apply it after you have made the meatball, brush them with egg mixture and then with corn flour, before frying the meatball, followed by cooking them with broth. Personally I never brown them, as they were too fragile to be moved around.
You need to be careful with adding broth to the meat, always small batches and mix well between the batches until all broth is absorbed, if not they becomes too wet and unusable.