Chinese Lionhead Meatballs
Chinese Lionhead Meatballs

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chinese lionhead meatballs. It is one of my favorites. This time, I am going to 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 well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Chinese Lionhead Meatballs is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have chinese lionhead meatballs using 42 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Chinese Lionhead Meatballs:
  1. Take Meatballs
  2. Make ready ground pork
  3. Get soy sauce
  4. Prepare sugar
  5. Take Shaoxing wine
  6. Make ready water chestnuts
  7. Take panko breadcrumbs
  8. Take sesame seed oil
  9. Make ready ground ginger
  10. Take minced garlic
  11. Get water
  12. Make ready large eggs
  13. Get salt
  14. Get peanut oil to fry in
  15. Take Bok Choy
  16. Get bok-choy
  17. Make ready sesame seed oil
  18. Take salt
  19. Make ready soy sauce
  20. Get Steaming
  21. Prepare water
  22. Get salt
  23. Get Broth
  24. Prepare peanut oil you used to fry meatballs
  25. Make ready all purpose flour
  26. Make ready salt
  27. Make ready ground white pepper
  28. Prepare soy sauce
  29. Take chicken broth
  30. Make ready sesame seed oil
  31. Get Garnish optional
  32. Take thinly sliced scallions
  33. Make ready soy sauce
  34. Take rice vinegar
  35. Make ready roasted sesame seed oil
  36. Make ready honey
  37. Take Rice optional
  38. Prepare long grain rice
  39. Take salt
  40. Take soya sauce
  41. Take steam water with drippings from meatballs and bok-choy
  42. Get 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 Shanghai casserole dish featuring oversized pork meatballs and bok choy.

Steps to make Chinese Lionhead Meatballs:
  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 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. 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. Shanghainese lion's head meatballs are one of my dad's favourite foods, and this recipe was originally my great-grandmother's, on his side. My dad missed these so much when our family moved [to the United States] that he learned to cook just to make them.

So that is going to wrap it up for this special food chinese lionhead meatballs recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!