Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, chinese lionhead meatballs. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Free UK Delivery on Eligible Orders! 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. It can be eaten any time of year, but is often served as a celebration dish!
Chinese Lionhead Meatballs is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Chinese Lionhead Meatballs is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have chinese lionhead meatballs using 42 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chinese Lionhead Meatballs:
- Make ready Meatballs
- Take 1 pound ground pork
- Prepare 3 tablespoons soy sauce
- Get 1-1/2 tablespoon sugar
- Make ready 1 tablespoons Shaoxing wine
- Take 8 ounces water chestnuts
- Get 1 cup panko breadcrumbs
- Make ready 1 teaspoon sesame seed oil
- Get 1/2 teaspoon ground ginger
- Take 1 tablespoon minced garlic
- Get 2 tablespoons water
- Make ready 3 large eggs
- Prepare 1 teaspoon salt
- Make ready 1 cup peanut oil to fry in
- Take Bok Choy
- Make ready 1-1/2 pound bok-choy
- Make ready 1 teaspoon sesame seed oil
- Prepare 1 teaspoon salt
- Prepare 1 tablespoon soy sauce
- Get Steaming
- Take 1 quart water
- Prepare 1 tablespoon salt
- Take Broth
- Get 1/4 cup peanut oil you used to fry meatballs
- Get 1/3 cup all purpose flour
- Make ready 1/2 teaspoon salt
- Make ready 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
- Prepare 1/4 cup thinly sliced scallions
- Take 1 teaspoon soy sauce
- Get 1/2 teaspoon rice vinegar
- Take 1 splash roasted sesame seed oil
- Make ready 1 teaspoon honey
- Prepare Rice optional
- Get 1 cup long grain rice
- Prepare To taste salt
- Prepare 2 tablespoons soya sauce
- Prepare 2 cup steam water with drippings from meatballs and bok-choy
- Take 1/4 cup peanut oil used to fry meatballs
Basically this is large fried Chinese meatballs. And we are having a braised version today. In a bowl, mix the mince, finely chopped spring onion, ginger and soy. Heat a nonstick frying pan over a medium heat.
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.
In a bowl, mix the mince, finely chopped spring onion, ginger and soy. Heat a nonstick frying pan over a medium heat. Traditionally this Shanghai casserole dish featuring oversized pork meatballs and greens is made with pork fat and cooked in a sand clay pot. The large meatballs are meant to represent a lion, and the shredded greens its mane. Chinese pork meatballs are also called lion's head (狮子头, shi zi tou).
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