Hello everybody, it is me again, Dan, welcome to our 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. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chinese Lionhead Meatballs is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Chinese Lionhead Meatballs is something that I’ve loved my entire life.
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. It can be eaten any time of year, but is often served as a celebration dish!
To begin with this recipe, we must prepare a few ingredients. You can have chinese lionhead meatballs using 42 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chinese Lionhead Meatballs:
- Prepare Meatballs
- Get 1 pound ground pork
- Prepare 3 tablespoons soy sauce
- Make ready 1-1/2 tablespoon sugar
- Prepare 1 tablespoons Shaoxing wine
- Prepare 8 ounces water chestnuts
- Take 1 cup panko breadcrumbs
- Take 1 teaspoon sesame seed oil
- Make ready 1/2 teaspoon ground ginger
- Make ready 1 tablespoon minced garlic
- Get 2 tablespoons water
- Take 3 large eggs
- Take 1 teaspoon salt
- Prepare 1 cup peanut oil to fry in
- Make ready Bok Choy
- Prepare 1-1/2 pound bok-choy
- Make ready 1 teaspoon sesame seed oil
- Prepare 1 teaspoon salt
- Make ready 1 tablespoon soy sauce
- Prepare Steaming
- Get 1 quart water
- Get 1 tablespoon salt
- Take Broth
- Prepare 1/4 cup peanut oil you used to fry meatballs
- Make ready 1/3 cup all purpose flour
- Get 1/2 teaspoon salt
- Take 1/2 teaspoon ground white pepper
- Make ready 1 tablespoon soy sauce
- Make ready 1-1/2 pints chicken broth
- Get 1 splash sesame seed oil
- Prepare Garnish optional
- Take 1/4 cup thinly sliced scallions
- Take 1 teaspoon soy sauce
- Make ready 1/2 teaspoon rice vinegar
- Take 1 splash roasted sesame seed oil
- Get 1 teaspoon honey
- Make ready Rice optional
- Get 1 cup long grain rice
- Take To taste salt
- Make ready 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
Basically this is large fried Chinese meatballs. And we are having a braised version today. Lion's head meatballs are easy to make, which you might not guess from the dish's somewhat grandiose name. Lion's Head Pork Meatballs (Lion's head meatballs) is a highly regarded Chinese cuisine that catches everyone's attention because of its size.
Steps 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 different because the pork meatballs are stewed in a braising liquid, instead of the conventional method like boiling or baking. 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. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven.
So that is going to wrap this up with this special food chinese lionhead meatballs recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
