Step-by-Step Guide to Prepare Award-winning Chinese Lionhead Meatballs

Hello everybody, it’s John, welcome to our recipe site. 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 is gonna smell and look delicious.

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. Chinese pork meatballs are also called lion's head ( 狮子头, shi zi tou ). They feature tender, moist, and light meatballs with a savory taste.

Chinese Lionhead Meatballs is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Chinese Lionhead Meatballs is something that I have loved my whole life.

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

The ingredients needed to make Chinese Lionhead Meatballs:

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

Lion's Head Meatballs. this link is to an external site that may or may not meet accessibility guidelines. 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.

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.

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. 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.

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