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. They feature tender, moist, and light meatballs with a savory taste.
Uncover and raise heat to medium-high. Ladle into serving bowls and arrange cabbage over the meatballs. Lion's Head (large Chinese meatball) sometimes is known as Four-Joy Meatballs. You can cook Chinese Lionhead Meatballs using 42 ingredients and 9 steps. Here is how you cook it.
Ingredients of Chinese Lionhead Meatballs
- Prepare of Meatballs.
- You need 1 pound of ground pork.
- It’s 3 tablespoons of soy sauce.
- Prepare 1-1/2 tablespoon of sugar.
- Prepare 1 tablespoons of Shaoxing wine.
- You need 8 ounces of water chestnuts.
- Prepare 1 cup of panko breadcrumbs.
- You need 1 teaspoon of sesame seed oil.
- Prepare 1/2 teaspoon of ground ginger.
- Prepare 1 tablespoon of minced garlic.
- You need 2 tablespoons of water.
- Prepare 3 of large eggs.
- Prepare 1 teaspoon of salt.
- It’s 1 cup of peanut oil to fry in.
- You need of Bok Choy.
- Prepare 1-1/2 pound of bok-choy.
- It’s 1 teaspoon of sesame seed oil.
- It’s 1 teaspoon of salt.
- You need 1 tablespoon of soy sauce.
- It’s of Steaming.
- Prepare 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.
- You need 1/3 cup of all purpose flour.
- Prepare 1/2 teaspoon of salt.
- Prepare 1/2 teaspoon of ground white pepper.
- It’s 1 tablespoon of soy sauce.
- You need 1-1/2 pints of chicken broth.
- Prepare 1 splash of sesame seed oil.
- It’s of Garnish optional.
- It’s 1/4 cup of thinly sliced scallions.
- It’s 1 teaspoon of soy sauce.
- You need 1/2 teaspoon of rice vinegar.
- It’s 1 splash of roasted sesame seed oil.
- Prepare 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.
- You need 2 cup of steam water with drippings from meatballs and bok-choy.
- It’s 1/4 cup of peanut oil used to fry meatballs.
This is a well-known holiday recipe for example Chinese New Year. Basically this is large fried Chinese meatballs. And we are having a braised version today. Additionally, those meat balls can also be steamed or use as ingredient in soup recipes.
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..
Lion's Head Meatball Recipe Instructions To make the meatballs: Make sure to find fatty ground pork. You can choose a fatty piece of pork shoulder and have the butcher grind it, or use our hand-chopping method to grind your own. Of all my changes I'd recommend adding the garlic powder and chinese five spice browning the meatballs and adding some vinegar to the broth. Lion's Head (simplified Chinese: 狮子头; traditional Chinese: 獅子頭; pinyin: Shīzitóu) or stewed meatball is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables. There are two varieties: white (or plain), and red (红烧, cooked with soy sauce).