Chinese Lionhead Meatballs
Chinese Lionhead Meatballs

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chinese lionhead meatballs. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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. Lion's Head Meatballs (狮子头 - shīzitóu) are large pork meatballs that are steamed/braised and served with vegetables.

Chinese Lionhead Meatballs is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Chinese Lionhead Meatballs is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook chinese lionhead meatballs using 42 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Chinese Lionhead Meatballs:
  1. Take Meatballs
  2. Get 1 pound ground pork
  3. Take 3 tablespoons soy sauce
  4. Make ready 1-1/2 tablespoon sugar
  5. Prepare 1 tablespoons Shaoxing wine
  6. Get 8 ounces water chestnuts
  7. Prepare 1 cup panko breadcrumbs
  8. Make ready 1 teaspoon sesame seed oil
  9. Make ready 1/2 teaspoon ground ginger
  10. Get 1 tablespoon minced garlic
  11. Take 2 tablespoons water
  12. Take 3 large eggs
  13. Get 1 teaspoon salt
  14. Get 1 cup peanut oil to fry in
  15. Prepare Bok Choy
  16. Make ready 1-1/2 pound bok-choy
  17. Get 1 teaspoon sesame seed oil
  18. Make ready 1 teaspoon salt
  19. Take 1 tablespoon soy sauce
  20. Make ready Steaming
  21. Take 1 quart water
  22. Make ready 1 tablespoon salt
  23. Make ready Broth
  24. Prepare 1/4 cup peanut oil you used to fry meatballs
  25. Take 1/3 cup all purpose flour
  26. Take 1/2 teaspoon salt
  27. Take 1/2 teaspoon ground white pepper
  28. Take 1 tablespoon soy sauce
  29. Take 1-1/2 pints chicken broth
  30. Take 1 splash sesame seed oil
  31. Take Garnish optional
  32. Get 1/4 cup thinly sliced scallions
  33. Make ready 1 teaspoon soy sauce
  34. Take 1/2 teaspoon rice vinegar
  35. Make ready 1 splash roasted sesame seed oil
  36. Make ready 1 teaspoon honey
  37. Make ready Rice optional
  38. Take 1 cup long grain rice
  39. Take To taste salt
  40. Take 2 tablespoons soya sauce
  41. Make ready 2 cup steam water with drippings from meatballs and bok-choy
  42. Take 1/4 cup peanut oil used to fry meatballs

Lion's head meatballs are a Chinese variation of meatball: deep-fried ground pork in a dip made with soy sauce, oyster sauce, and Shaoxing wine. 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.

Instructions to make Chinese Lionhead Meatballs:
  1. 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.
  2. 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.
  3. Wash the bok-choy very carefully separate the stalks/ribs.
  4. 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.
  5. 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.
  6. 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!!!
  7. 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.
  8. Measure out 2 cups and add to the sauteeing rice. Bring to a boil and simmer. Add the rest of the soya sauce.
  9. When craters form cover and turn off the heat and let rest covered and undisturbed for 20 minutes. Fluff with a utensil and serve.

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. 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 Meatballs. this link is to an external site that may or may not meet accessibility guidelines.

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