Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chinese lionhead meatballs. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chinese Lionhead Meatballs is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Chinese Lionhead Meatballs is something which I’ve loved my whole life.
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!
To begin with this particular recipe, we must prepare a few components. You can cook chinese lionhead meatballs using 42 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chinese Lionhead Meatballs:
- Get Meatballs
- Take 1 pound ground pork
- Prepare 3 tablespoons soy sauce
- Take 1-1/2 tablespoon sugar
- Take 1 tablespoons Shaoxing wine
- Make ready 8 ounces water chestnuts
- Prepare 1 cup panko breadcrumbs
- Make ready 1 teaspoon sesame seed oil
- Get 1/2 teaspoon ground ginger
- Take 1 tablespoon minced garlic
- Prepare 2 tablespoons water
- Get 3 large eggs
- Prepare 1 teaspoon salt
- Take 1 cup peanut oil to fry in
- Take Bok Choy
- Get 1-1/2 pound bok-choy
- Make ready 1 teaspoon sesame seed oil
- Get 1 teaspoon salt
- Take 1 tablespoon soy sauce
- Take Steaming
- Take 1 quart water
- Prepare 1 tablespoon salt
- Make ready Broth
- Prepare 1/4 cup peanut oil you used to fry meatballs
- Prepare 1/3 cup all purpose flour
- Get 1/2 teaspoon salt
- Prepare 1/2 teaspoon ground white pepper
- Prepare 1 tablespoon soy sauce
- Make ready 1-1/2 pints chicken broth
- Make ready 1 splash sesame seed oil
- Prepare Garnish optional
- Take 1/4 cup thinly sliced scallions
- Prepare 1 teaspoon soy sauce
- Make ready 1/2 teaspoon rice vinegar
- Get 1 splash roasted sesame seed oil
- Get 1 teaspoon honey
- Prepare Rice optional
- Prepare 1 cup long grain rice
- Take To taste salt
- Prepare 2 tablespoons soya sauce
- Get 2 cup steam water with drippings from meatballs and bok-choy
- Get 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.
Instructions 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).
So that is going to wrap it up with this exceptional food chinese lionhead meatballs recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
