Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chinese lionhead meatballs. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look 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 well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Chinese Lionhead Meatballs is something that I’ve loved my whole life. They are nice and they look fantastic.
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:
- Make ready Meatballs
- Prepare 1 pound ground pork
- Take 3 tablespoons soy sauce
- Take 1-1/2 tablespoon sugar
- Make ready 1 tablespoons Shaoxing wine
- Get 8 ounces water chestnuts
- Get 1 cup panko breadcrumbs
- Get 1 teaspoon sesame seed oil
- Make ready 1/2 teaspoon ground ginger
- Take 1 tablespoon minced garlic
- Make ready 2 tablespoons water
- Take 3 large eggs
- Prepare 1 teaspoon salt
- Get 1 cup peanut oil to fry in
- Get Bok Choy
- Take 1-1/2 pound bok-choy
- Get 1 teaspoon sesame seed oil
- Take 1 teaspoon salt
- Make ready 1 tablespoon soy sauce
- Make ready Steaming
- Make ready 1 quart water
- Take 1 tablespoon salt
- Prepare Broth
- Make ready 1/4 cup peanut oil you used to fry meatballs
- Take 1/3 cup all purpose flour
- Make ready 1/2 teaspoon salt
- Get 1/2 teaspoon ground white pepper
- Make ready 1 tablespoon soy sauce
- Prepare 1-1/2 pints chicken broth
- Make ready 1 splash sesame seed oil
- Make ready Garnish optional
- Make ready 1/4 cup thinly sliced scallions
- Get 1 teaspoon soy sauce
- Prepare 1/2 teaspoon rice vinegar
- Make ready 1 splash roasted sesame seed oil
- Prepare 1 teaspoon honey
- Take Rice optional
- Get 1 cup long grain rice
- Prepare To taste salt
- Take 2 tablespoons soya sauce
- Prepare 2 cup steam water with drippings from meatballs and bok-choy
- Make ready 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. 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:
- 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 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 (large Chinese meatball) sometimes is known as Four-Joy Meatballs. Water-chestnut and lotus root are two commonly used side ingredients in China. But if you can skip this side ingredient if you feel they are just too difficult to find.
So that’s going to wrap it up for this special food chinese lionhead meatballs recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
