Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, chinese lionhead meatballs. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chinese Lionhead Meatballs is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Chinese Lionhead Meatballs is something which I have loved my whole life. They are fine and they look fantastic.
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. 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.
To get started with this particular recipe, we have to prepare a few components. 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:
- Take Meatballs
- Prepare 1 pound ground pork
- Prepare 3 tablespoons soy sauce
- Take 1-1/2 tablespoon sugar
- Get 1 tablespoons Shaoxing wine
- Take 8 ounces water chestnuts
- Take 1 cup panko breadcrumbs
- Prepare 1 teaspoon sesame seed oil
- Prepare 1/2 teaspoon ground ginger
- Take 1 tablespoon minced garlic
- Get 2 tablespoons water
- Take 3 large eggs
- Get 1 teaspoon salt
- Get 1 cup peanut oil to fry in
- Get Bok Choy
- Prepare 1-1/2 pound bok-choy
- Make ready 1 teaspoon sesame seed oil
- Take 1 teaspoon salt
- Prepare 1 tablespoon soy sauce
- Get Steaming
- Prepare 1 quart water
- Prepare 1 tablespoon salt
- Make ready Broth
- Get 1/4 cup peanut oil you used to fry meatballs
- Take 1/3 cup all purpose flour
- Take 1/2 teaspoon salt
- Take 1/2 teaspoon ground white pepper
- Get 1 tablespoon soy sauce
- Make ready 1-1/2 pints chicken broth
- Prepare 1 splash sesame seed oil
- Take Garnish optional
- Prepare 1/4 cup thinly sliced scallions
- Take 1 teaspoon soy sauce
- Prepare 1/2 teaspoon rice vinegar
- Take 1 splash roasted sesame seed oil
- Get 1 teaspoon honey
- Make ready Rice optional
- Make ready 1 cup long grain rice
- Get To taste salt
- Prepare 2 tablespoons soya sauce
- Prepare 2 cup steam water with drippings from meatballs and bok-choy
- Prepare 1/4 cup peanut oil used to fry meatballs
Lion's Head Meatballs. this link is to an external site that may or may not meet accessibility guidelines. 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. Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make.
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.
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. 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 are a Chinese variation of meatball: deep-fried ground pork in a dip made with soy sauce, oyster sauce, and Shaoxing wine.
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