Hello there, We hope you are having an incredible day today. Today, we’re going to prepare a special dish, chinese lionhead meatballs. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really 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 popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Chinese Lionhead Meatballs is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook chinese lionhead meatballs using 42 ingredients and 9 steps. Here is how you cook that.
Preparation To Make of Chinese Lionhead Meatballs:
- Make ready Meatballs
- Prepare 1 pound ground pork
- Prepare 3 tablespoons soy sauce
- Prepare 1-1/2 tablespoon sugar
- Prepare 1 tablespoons Shaoxing wine
- Get 8 ounces water chestnuts
- Make ready 1 cup panko breadcrumbs
- Make ready 1 teaspoon sesame seed oil
- Prepare 1/2 teaspoon ground ginger
- Take 1 tablespoon minced garlic
- Prepare 2 tablespoons water
- Make ready 3 large eggs
- Prepare 1 teaspoon salt
- Get 1 cup peanut oil to fry in
- Prepare Bok Choy
- Get 1-1/2 pound bok-choy
- Make ready 1 teaspoon sesame seed oil
- Get 1 teaspoon salt
- Prepare 1 tablespoon soy sauce
- Make ready Steaming
- Take 1 quart water
- Take 1 tablespoon salt
- Get Broth
- Make ready 1/4 cup peanut oil you used to fry meatballs
- Take 1/3 cup all purpose flour
- Get 1/2 teaspoon salt
- Take 1/2 teaspoon ground white pepper
- Prepare 1 tablespoon soy sauce
- Prepare 1-1/2 pints chicken broth
- Get 1 splash sesame seed oil
- Get Garnish optional
- Take 1/4 cup thinly sliced scallions
- Take 1 teaspoon soy sauce
- Get 1/2 teaspoon rice vinegar
- Make ready 1 splash roasted sesame seed oil
- Make ready 1 teaspoon honey
- Get Rice optional
- Take 1 cup long grain rice
- Get To taste salt
- Make ready 2 tablespoons soya sauce
- Take 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. 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.
How 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.
That’s how to make Chinese Lionhead Meatballs , If you follow it correctly, after that naturally the results are excellent. This recipe has been tested, so you do not need to doubt the preference. If you are pleased with this Chinese Lionhead Meatballs recipe, please share it with your pals. We will certainly create a range of other dishes, naturally the ones that have been proven effective as well as taste excellent.
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