Chinese Lionhead Meatballs
Chinese Lionhead Meatballs

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chinese lionhead meatballs. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chinese Lionhead Meatballs is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Chinese Lionhead Meatballs is something that I have loved my entire life. They’re fine and they look fantastic.

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. How to make beef meatballs Chinese style.just like those steamed dim sum Chinese meatballs. These meatballs are awesome, and melt-in-your-mouth tender from a lengthy braise.

To begin 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 that.

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

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. 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.

Instructions 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.

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. 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.

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