Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chinese lionhead meatballs. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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.
Chinese Lionhead Meatballs is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Chinese Lionhead Meatballs is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook chinese lionhead meatballs using 42 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chinese Lionhead Meatballs:
- Take Meatballs
- Make ready 1 pound ground pork
- Make ready 3 tablespoons soy sauce
- Make ready 1-1/2 tablespoon sugar
- Prepare 1 tablespoons Shaoxing wine
- Take 8 ounces water chestnuts
- Take 1 cup panko breadcrumbs
- Prepare 1 teaspoon sesame seed oil
- Make ready 1/2 teaspoon ground ginger
- Take 1 tablespoon minced garlic
- Make ready 2 tablespoons water
- Prepare 3 large eggs
- Get 1 teaspoon salt
- Take 1 cup peanut oil to fry in
- Take Bok Choy
- Prepare 1-1/2 pound bok-choy
- Take 1 teaspoon sesame seed oil
- Make ready 1 teaspoon salt
- Get 1 tablespoon soy sauce
- Prepare Steaming
- Make ready 1 quart water
- Get 1 tablespoon salt
- Prepare Broth
- Get 1/4 cup peanut oil you used to fry meatballs
- Make ready 1/3 cup all purpose flour
- Take 1/2 teaspoon salt
- Take 1/2 teaspoon ground white pepper
- Take 1 tablespoon soy sauce
- Make ready 1-1/2 pints chicken broth
- Get 1 splash sesame seed oil
- Get Garnish optional
- Get 1/4 cup thinly sliced scallions
- Get 1 teaspoon soy sauce
- Prepare 1/2 teaspoon rice vinegar
- Take 1 splash roasted sesame seed oil
- Get 1 teaspoon honey
- Get Rice optional
- Make ready 1 cup long grain rice
- Take To taste salt
- Make ready 2 tablespoons soya sauce
- Take 2 cup steam water with drippings from meatballs and bok-choy
- Get 1/4 cup peanut oil used to fry meatballs
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. Lion's Head or stewed meatball is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables. There are two varieties: white (or plain), and red (红烧, cooked with soy sauce).
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.
Shanghainese Lion's Head Meatballs. by: Cynthia Chen McTernan. WHY WE LOVE IT: These meatballs are just plain delicious, but they have two things in particular working to make them super tender: three eggs instead of two, and undergoing a quick steam on. How to make beef meatballs Chinese style.just like those steamed dim sum Chinese meatballs. Chinese Lion's Head Meatballs sound exotic but are really a very easy and delicious comfort food. Exotic Lion's Head Meatballs served in a dark sauce are representative of classic Huaiyang cuisine.
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