Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chinese lionhead meatballs. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Chinese braised Lion's Head Meatballs have long been a noticeable gap in our repertoire. But now that Chinese New Year is upon us again, and we're heading into a new decade, we figured it was finally time to nail down and record this classic recipe! Chinese pork meatballs are also called lion's head (狮子头, shi zi tou).
Chinese Lionhead Meatballs is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Chinese Lionhead Meatballs is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have chinese lionhead meatballs using 42 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chinese Lionhead Meatballs:
- Prepare Meatballs
- Make ready 1 pound ground pork
- Take 3 tablespoons soy sauce
- Get 1-1/2 tablespoon sugar
- Take 1 tablespoons Shaoxing wine
- Get 8 ounces water chestnuts
- Get 1 cup panko breadcrumbs
- Make ready 1 teaspoon sesame seed oil
- Make ready 1/2 teaspoon ground ginger
- Take 1 tablespoon minced garlic
- Take 2 tablespoons water
- Prepare 3 large eggs
- Take 1 teaspoon salt
- Prepare 1 cup peanut oil to fry in
- Get Bok Choy
- Make ready 1-1/2 pound bok-choy
- Take 1 teaspoon sesame seed oil
- Prepare 1 teaspoon salt
- Make ready 1 tablespoon soy sauce
- Prepare Steaming
- Make ready 1 quart water
- Make ready 1 tablespoon salt
- Take Broth
- Take 1/4 cup peanut oil you used to fry meatballs
- Get 1/3 cup all purpose flour
- Prepare 1/2 teaspoon salt
- Get 1/2 teaspoon ground white pepper
- Prepare 1 tablespoon soy sauce
- Take 1-1/2 pints chicken broth
- Take 1 splash sesame seed oil
- Take Garnish optional
- Get 1/4 cup thinly sliced scallions
- Prepare 1 teaspoon soy sauce
- Make ready 1/2 teaspoon rice vinegar
- Take 1 splash roasted sesame seed oil
- Get 1 teaspoon honey
- Take Rice optional
- Make ready 1 cup long grain rice
- Take To taste salt
- Prepare 2 tablespoons soya sauce
- Prepare 2 cup steam water with drippings from meatballs and bok-choy
- Take 1/4 cup peanut oil used to fry meatballs
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. Lion's head meatballs is a Shanghai casserole dish featuring oversized pork meatballs and bok choy.
Instructions to make Chinese Lionhead Meatballs:
- 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.
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. Shanghainese lion's head meatballs are one of my dad's favourite foods, and this recipe was originally my great-grandmother's, on his side. My dad missed these so much when our family moved [to the United States] that he learned to cook just to make them.
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