Chinese Lionhead Meatballs. 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). Lion's Head Meatballs (狮子头 - shīzitóu) are large pork meatballs that are steamed/braised and served with vegetables.

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. Lion's head meatballs are a Chinese variation of meatball: deep-fried ground pork in a dip made with soy sauce, oyster sauce, and Shaoxing wine. Chinese Lionhead Meatballs most diverse and own mind taste that unique. Several kinds of Chinese Lionhead Meatballs recipes are also adequate easy to process and do not pick up lengthy. Although not everybody likes Chinese Lionhead Meatballs food, currently several people are getting attached and like the various Chinese Lionhead Meatballs foods available. This could be visible of the number of restaurants that supply Chinese Lionhead Meatballs as one of the serving. You can have Chinese Lionhead Meatballs using 42 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chinese Lionhead Meatballs

1. It's of Meatballs.
2. It's 1 pound of ground pork.
3. It's 3 tablespoons of soy sauce.
4. Prepare 1-1/2 tablespoon of sugar.
5. It's 1 tablespoons of Shaoxing wine.
6. Prepare 8 ounces of water chestnuts.
7. It's 1 cup of panko breadcrumbs.
8. You need 1 teaspoon of sesame seed oil.
9. You need 1/2 teaspoon of ground ginger.
10. You need 1 tablespoon of minced garlic.
11. It's 2 tablespoons of water.
12. You need 3 of large eggs.
13. Prepare 1 teaspoon of salt.
14. Prepare 1 cup of peanut oil to fry in.
15. Prepare of Bok Choy.
16. Prepare 1-1/2 pound of bok-choy.
17. You need 1 teaspoon of sesame seed oil.
18. You need 1 teaspoon of salt.
19. It's 1 tablespoon of soy sauce.
20. You need of Steaming.
21. You need 1 quart of water.
22. Prepare 1 tablespoon of salt.
23. It's of Broth.
24. Prepare 1/4 cup of peanut oil you used to fry meatballs.
25. You need 1/3 cup of all purpose flour.
26. It's 1/2 teaspoon of salt.
27. It's 1/2 teaspoon of ground white pepper.
28. Prepare 1 tablespoon of soy sauce.
29. You need 1-1/2 pints of chicken broth.
30. Prepare 1 splash of sesame seed oil.
31. You need of Garnish optional.
32. You need 1/4 cup of thinly sliced scallions.
33. You need 1 teaspoon of soy sauce.
34. Prepare 1/2 teaspoon of rice vinegar.
35. You need 1 splash of roasted sesame seed oil.
36. It's 1 teaspoon of honey.
37. You need of Rice optional.
38. It's 1 cup of long grain rice.
39. You need To taste of salt.
40. Prepare 2 tablespoons of soya sauce.
41. It's 2 cup of steam water with drippings from meatballs and bok-choy.
42. You need 1/4 cup of peanut oil used to fry meatballs.

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. Lion's head meatballs is a classic Chinese dish consisting of giant pork meatballs, Napa cabbage and a delicious broth.

Chinese Lionhead Meatballs step by step

1. 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..
2. 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..
3. Wash the bok-choy very carefully separate the stalks/ribs..
4. 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..
5. 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..
6. 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!!!.
7. 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..
8. Measure out 2 cups and add to the sauteeing rice. Bring to a boil and simmer. Add the rest of the soya sauce..
9. 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 stands out for its impressive size, tender texture and aromatic taste. Follow my recipe (with a video) to make it to a restaurant standard. Be the first to review this recipe. This comes from a BBC TV series: Chinese Food Made Easy. Lion's Head (large Chinese meatball) sometimes is known as Four-Joy Meatballs.

Got ingredients for making Chinese Lionhead Meatballs recipes is also not tough. You can easily get the main ingredients at the proximate supermarket and even on the market. There are much kinds of Chinese Lionhead Meatballs that are easy and quick to process into delicious serving. You can constantly praxis this Chinese Lionhead Meatballs recipe at home, and can provide it to your children and extended family. If you want to cook other foods on our website, we provide sundry types of food recipes which are of certainly very delicious and enjoyable to enjoy, please try they.