Chinese Lionhead Meatballs. Chinese pork meatballs are also called lion's head (狮子头, shi zi tou). They feature tender, moist, and light meatballs with a savory taste. This dish is a staple food for my family, because it's quite easy to cook in big batches and is so comforting to enjoy any time.
Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. In this recipe, ground pork is mixed with mashed tofu (for tenderness), minced water chestnuts (for crunch), seared until golden. Lion's head meatballs is a Shanghai casserole dish featuring oversized pork meatballs and bok choy. You conclude baking escallop Chinese Lionhead Meatballs practicing 42 instructions so 9 moreover. Here is how you reach.
ingredients of Chinese Lionhead Meatballs
- It's of Meatballs.
- You need 1 pound of ground pork.
- It's 3 tablespoons of soy sauce.
- It's 1-1/2 tablespoon of sugar.
- You need 1 tablespoons of Shaoxing wine.
- Prepare 8 ounces of water chestnuts.
- It's 1 cup of panko breadcrumbs.
- It's 1 teaspoon of sesame seed oil.
- It's 1/2 teaspoon of ground ginger.
- Prepare 1 tablespoon of minced garlic.
- You need 2 tablespoons of water.
- You need 3 of large eggs.
- You need 1 teaspoon of salt.
- Prepare 1 cup of peanut oil to fry in.
- It's of Bok Choy.
- Prepare 1-1/2 pound of bok-choy.
- You need 1 teaspoon of sesame seed oil.
- Prepare 1 teaspoon of salt.
- It's 1 tablespoon of soy sauce.
- It's of Steaming.
- You need 1 quart of water.
- Prepare 1 tablespoon of salt.
- You need of Broth.
- Prepare 1/4 cup of peanut oil you used to fry meatballs.
- It's 1/3 cup of all purpose flour.
- It's 1/2 teaspoon of salt.
- Prepare 1/2 teaspoon of ground white pepper.
- Prepare 1 tablespoon of soy sauce.
- It's 1-1/2 pints of chicken broth.
- It's 1 splash of sesame seed oil.
- It's of Garnish optional.
- You need 1/4 cup of thinly sliced scallions.
- It's 1 teaspoon of soy sauce.
- You need 1/2 teaspoon of rice vinegar.
- Prepare 1 splash of roasted sesame seed oil.
- You need 1 teaspoon of honey.
- You need of Rice optional.
- You need 1 cup of long grain rice.
- You need To taste of salt.
- It's 2 tablespoons of soya sauce.
- Prepare 2 cup of steam water with drippings from meatballs and bok-choy.
- You need 1/4 cup of peanut oil used to fry meatballs.
It is traditionally cooked in a sand Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking. Shanghainese Lion's Head Meatballs. by: Cynthia Chen McTernan. Place the meatballs on top and turn the heat to medium-low. Chinese Lion's Head Meatballs sound exotic but are really a very easy and delicious comfort food.
Chinese Lionhead Meatballs compound
- Mix the meatball ingredients. It may be a bit runny if so add a little more panko breadcrumbs. If to hard add a little water..
- Heat the oil. Form the meatballs and fry the meatballs in the oil. The meatballs will be just sticky but firm enough to form. Get the water boiling in the steamer so it will be ready to steam. Get a good crust on the outside of the meatballs. No need to get the meatballs done, that will happen when you steam it..
- Wash the bok-choy very carefully separate the stalks/ribs..
- If you are using baby bok-choy just trim the ends. If using bigger bok-choy cut the big parts of the stalks into small portions. Coat the bok-choy with sesame seed oil, soya sauce, and salt. Let sit and marinate for 10 minutes. Steam the bok-choy with the fried meatballs for 30-40 minutes..
- In the pot with the flour mixture add and reduce the chicken broth to half. When the bok-choy and meatballs are done dip into bowls or plates, and add some of the broth..
- Slice the scallions and mash gently with a fork to separate the rings. Add to a bowl with soya sauce, honey, sesame oil, and vinegar serve over the top as an option, or just serve with meatballs over the top of rice, and bok-choy with the sauce. I hope you enjoy!!!.
- Add oil to pot and sauté the rice. Add 1 tablespoon of soy sauce and splash of sesame seed oil. The water should still be hot..
- Measure out 2 cups and add to the sauteeing rice. Bring to a boil and simmer. Add the rest of the soya sauce..
- When craters form cover and turn off the heat and let rest covered and undisturbed for 20 minutes. Fluff with a utensil and serve..
Exotic Lion's Head Meatballs served in a dark sauce are representative of classic Huaiyang cuisine. Lion's Head or stewed meatball is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables. Lion's Head (large Chinese meatball) sometimes is known as Four-Joy Meatballs. Basically this is large fried Chinese meatballs. And we are having a braised version today.