Chinese Lionhead Meatballs. We Have Almost Everything on eBay. 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.
The large meatballs are meant to represent a lion, and the shredded greens its mane. 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.
Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, chinese lionhead meatballs. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
We Have Almost Everything on eBay. 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 Lionhead Meatballs is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Chinese Lionhead Meatballs is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have chinese lionhead meatballs using 42 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chinese Lionhead Meatballs:
- Get of Meatballs.
- Make ready 1 pound of ground pork.
- Prepare 3 tablespoons of soy sauce.
- Get 1-1/2 tablespoon of sugar.
- Prepare 1 tablespoons of Shaoxing wine.
- Take 8 ounces of water chestnuts.
- Prepare 1 cup of panko breadcrumbs.
- Get 1 teaspoon of sesame seed oil.
- Take 1/2 teaspoon of ground ginger.
- Take 1 tablespoon of minced garlic.
- Take 2 tablespoons of water.
- Prepare 3 of large eggs.
- Make ready 1 teaspoon of salt.
- Take 1 cup of peanut oil to fry in.
- Take of Bok Choy.
- Prepare 1-1/2 pound of bok-choy.
- Take 1 teaspoon of sesame seed oil.
- Get 1 teaspoon of salt.
- Take 1 tablespoon of soy sauce.
- Take of Steaming.
- Prepare 1 quart of water.
- Take 1 tablespoon of salt.
- Get of Broth.
- Take 1/4 cup of peanut oil you used to fry meatballs.
- Get 1/3 cup of all purpose flour.
- Take 1/2 teaspoon of salt.
- Take 1/2 teaspoon of ground white pepper.
- Make ready 1 tablespoon of soy sauce.
- Prepare 1-1/2 pints of chicken broth.
- Make ready 1 splash of sesame seed oil.
- Get of Garnish optional.
- Take 1/4 cup of thinly sliced scallions.
- Take 1 teaspoon of soy sauce.
- Prepare 1/2 teaspoon of rice vinegar.
- Get 1 splash of roasted sesame seed oil.
- Prepare 1 teaspoon of honey.
- Prepare of Rice optional.
- Make ready 1 cup of long grain rice.
- Take To taste of salt.
- Prepare 2 tablespoons of soya sauce.
- Get 2 cup of steam water with drippings from meatballs and bok-choy.
- Make ready 1/4 cup of peanut oil used to fry meatballs.
Basically this is large fried Chinese meatballs. And we are having a braised version today. 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.
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 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 Pork Meatballs (Lion's head meatballs) is a highly regarded Chinese cuisine that catches everyone's attention because of its size. For the meatballs, place all the ingredients into a large bowl and mix together, stirring well in only one direction. Lion's head meatballs are easy to make, which you might not guess from the dish's somewhat grandiose name. The rip roaring name for this Lion's Head Meatball comes courtesy of a long ago person in China who cleverly thought that, hey, this dish kinda looks like a lion's proud head (the meatball) surrounded by his beautifully flowing mane (the vegetables).
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