Chinese Lionhead Meatballs. Lion's Head Meatballs (狮子头 – shīzitóu) are large pork meatballs that are steamed/braised and served with vegetables. Their name derives from their shape, which resembles the head of a Chinese guardian lion, or foo dog. How to make beef meatballs Chinese style.just like those steamed dim sum Chinese meatballs.
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. Lion's Head Meatballs. this link is to an external site that may or may not meet accessibility guidelines. You can cook Chinese Lionhead Meatballs using 42 ingredients and 9 steps. Here is how you cook that.
Ingredients of Chinese Lionhead Meatballs
- Prepare of Meatballs.
- Prepare 1 pound of ground pork.
- You need 3 tablespoons of soy sauce.
- You need 1-1/2 tablespoon of sugar.
- Prepare 1 tablespoons of Shaoxing wine.
- Prepare 8 ounces of water chestnuts.
- You need 1 cup of panko breadcrumbs.
- Prepare 1 teaspoon of sesame seed oil.
- Prepare 1/2 teaspoon of ground ginger.
- You need 1 tablespoon of minced garlic.
- Prepare 2 tablespoons of water.
- You need 3 of large eggs.
- It’s 1 teaspoon of salt.
- Prepare 1 cup of peanut oil to fry in.
- Prepare of Bok Choy.
- It’s 1-1/2 pound of bok-choy.
- You need 1 teaspoon of sesame seed oil.
- You need 1 teaspoon of salt.
- You need 1 tablespoon of soy sauce.
- Prepare of Steaming.
- It’s 1 quart of water.
- Prepare 1 tablespoon of salt.
- It’s of Broth.
- Prepare 1/4 cup of peanut oil you used to fry meatballs.
- Prepare 1/3 cup of all purpose flour.
- It’s 1/2 teaspoon of salt.
- Prepare 1/2 teaspoon of ground white pepper.
- It’s 1 tablespoon of soy sauce.
- Prepare 1-1/2 pints of chicken broth.
- It’s 1 splash of sesame seed oil.
- You need of Garnish optional.
- Prepare 1/4 cup of thinly sliced scallions.
- You need 1 teaspoon of soy sauce.
- You need 1/2 teaspoon of rice vinegar.
- Prepare 1 splash of roasted sesame seed oil.
- It’s 1 teaspoon of honey.
- It’s of Rice optional.
- Prepare 1 cup of long grain rice.
- It’s To taste of salt.
- It’s 2 tablespoons of soya sauce.
- You need 2 cup of steam water with drippings from meatballs and bok-choy.
- Prepare 1/4 cup of peanut oil used to fry meatballs.
Lion's head meatballs is a Shanghai casserole dish featuring oversized pork meatballs and bok choy. 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. Lion's Head (large Chinese meatball) sometimes is known as Four-Joy Meatballs. This is a well-known holiday recipe for example Usually for most of Chinese meatballs, we like to add some vegetables; on one hand, balancing the nutrition and on the other hand.
Chinese Lionhead Meatballs instructions
- 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..
Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. Why this recipe works: Mashed tofu guarantees moist and tender meatballs. Two kinds of pork, including fatty ground pork, adds moisture to the. Shanghainese Lion's Head Meatballs. by: Cynthia Chen McTernan. WHY WE LOVE IT: These meatballs are just plain delicious, but they have two things in particular working to make them super tender: three eggs instead of two, and undergoing a quick steam on.