Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chinese lionhead meatballs. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Chinese Lionhead Meatballs is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Chinese Lionhead Meatballs is something that I have loved my whole life. They are nice and they look fantastic.
Lion's Head Meatball Recipe Instructions To make the meatballs: Make sure to find fatty ground pork. Lion's Head (large Chinese meatball) sometimes is known as Four-Joy Meatballs. This is a well-known holiday recipe for example Chinese New Year.
To get started with this particular recipe, we must first prepare a few ingredients. You can have chinese lionhead meatballs using 42 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chinese Lionhead Meatballs:
- Make ready Meatballs
- Make ready 1 pound ground pork
- Get 3 tablespoons soy sauce
- Get 1-1/2 tablespoon sugar
- Take 1 tablespoons Shaoxing wine
- Make ready 8 ounces water chestnuts
- Prepare 1 cup panko breadcrumbs
- Make ready 1 teaspoon sesame seed oil
- Take 1/2 teaspoon ground ginger
- Take 1 tablespoon minced garlic
- Take 2 tablespoons water
- Make ready 3 large eggs
- Get 1 teaspoon salt
- Make ready 1 cup peanut oil to fry in
- Make ready Bok Choy
- Take 1-1/2 pound bok-choy
- Make ready 1 teaspoon sesame seed oil
- Prepare 1 teaspoon salt
- Prepare 1 tablespoon soy sauce
- Take Steaming
- Get 1 quart water
- Prepare 1 tablespoon salt
- Prepare Broth
- Take 1/4 cup peanut oil you used to fry meatballs
- Take 1/3 cup all purpose flour
- Get 1/2 teaspoon salt
- Make ready 1/2 teaspoon ground white pepper
- Get 1 tablespoon soy sauce
- Get 1-1/2 pints chicken broth
- Get 1 splash sesame seed oil
- Take Garnish optional
- Make ready 1/4 cup thinly sliced scallions
- Take 1 teaspoon soy sauce
- Make ready 1/2 teaspoon rice vinegar
- Get 1 splash roasted sesame seed oil
- Get 1 teaspoon honey
- Take Rice optional
- Get 1 cup long grain rice
- Prepare To taste salt
- Make ready 2 tablespoons soya sauce
- Get 2 cup steam water with drippings from meatballs and bok-choy
- Prepare 1/4 cup peanut oil used to fry 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. It is called Lion Head meatballs because, once cooked, the meatballs are surrounded by Chinese cabbage, and the meatball is said to resemble the head of the lion, while the long pieces of cabbage.
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.
Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Pour all but two tablespoons of. 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, and then simmered in broth with vermicelli noodles, cabbage, and bok choi. 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.
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