A 70/30 meat to fat ratio is best, but 80/20 is also acceptable. In a large bowl, combine ground pork, fatty ground pork, mashed tofu, diced water chestnuts, minced ginger, minced scallion whites, egg yolk, sugar, Shaoxing wine, salt, 2 teaspoons minced garlic, 1/2 teaspoon white pepper powder, 2 teaspoons soy sauce, and 1 teaspoon cornstarch, and gently mix until well combined, being careful not to over-mix. Isn't that just meatballs? Soak dried glass noodles in a large bowl of water and set aside. Preheat a large skillet and coat with oil. Drain and transfer tofu to a paper towel-lined plate. Thank you!!! will change the nutritional information in any recipe. Prep: 45 minutes. I can’t wait to try this recipe! This step is very important to making sure the meatballs have the right texture and don’t fall apart during frying. We serve ours over hot rice in a bowl garnished with finally chopped scallions, but have to say, either way Lions head meatballs are made ( well, with the exception of the single giant one ) they are delicious! Heat a nonstick frying pan over a medium heat. Drain well. Been craving this dish, and this hit the spot! It is different because the pork meatballs are stewed in a braising liquid, instead of the conventional method like boiling or baking. As already mentioned, fat is very important to this recipe. The ruffled cabbage leaves surrounding the meatballs supposedly resembles a lion's head and its mane, which is where the name comes from. by: Judy. I made it as a special dish for Chinese New Year although I have never heard of it. Some versions contain larger proportions of pork fat than others (I’ve seen some that contain almost 50% fat!). Yang Zhou Shizitou. Add the vegetable stock, water, Shaoxing rice wine, Shiitake mushrooms, Chinese leaf and cook on medium heat for 15 minutes, add the meatballs … Read more: How to Make Shanghai Lion's Head Meatballs. Many traditional lion’s head meatballs contain 50% fat! Add … If you don’t have one, you can make a clear soup to stew, and it’s slow stew. These Chinese Lion's Head Pork Meatballs for the Lunar New Year are great if you need quick, easy recipes for the largest, worldwide Asian event. Factors such as brands purchased, natural variations in fresh ingredients, etc. Use your hands to combine well, then shape into 4 large meatballs. Glaze each meatball in glaze and pan fry until golden on all sides. Consider this recipe a base foundation, from … Serve the meatballs immediately in the dish they were cooked in. Add the ginger and white parts of the scallions, and cook for 1 minute. This recipe is a tribute for all the hardships of not only yesteryear but also for today. The version I’m making today is more on the meaty side, though it has enough fat to be flavorful and succulent. Working with wet hands, form small handfuls of the meatball mixture into balls; you should have about 5 to 6 meatballs. Lion’s Head Pork Meatballs (Lion’s head meatballs) is a highly regarded Chinese cuisine that catches everyone’s attention because of its size. Set aside. Add the meatballs, reduce the heat and simmer, covered, for 10 minutes. To be honest, I have never craved for this soup because it just seemed so simple to me. Can the egg be replaced with anything? It came out absolutely amazing! The best cooking method for the most tender cut of meat around. Remove the par-cooked meatballs with a slotted spoon and set aside. Along with the egg, breadcrumbs, Shaoxing wine, light soy sauce, oyster sauce, white pepper, five spice powder, cornstarch, and water. Once it’s thick enough to coat the back of a spoon, stir in ¼ teaspoon sesame oil and the green parts of the scallions. Preheat the oven to gas 4, 180°C, fan 160°C. Our recipe is succulent and flavorful, braised in a rich sauce. There are two varieties: white (or plain), and red (红烧, cooked with soy sauce). Add the minced ginger and scallions, egg, breadcrumbs, Shaoxing wine, light soy sauce, oyster sauce, white pepper, five spice powder, cornstarch, and water. The number 8 in Chinese represents wealth and good fortune, while the number 9 represents longevity! I don’t make a second sauce like yours though nor do I blanch the baby bok choy as the sauce I use for my pan fried Lions head meatballs consists of chicken broth, light and dark soy, and bit of sugar. Chinese Lion's Head Pork Meatballs With Vermicelli and Cabbage; With a grand and exotic-sounding name, you'd think the Chinese meatballs know as "Lion's Heads" would be troublesome to make at home. These are the crispiest, most flavorful roast potatoes you'll ever make. To be honest, I have never craved for this soup because it just seemed so simple to me. Transfer the ground pork to a large mixing bowl. Add 1 tablespoon Shaoxing wine, 1 ½ tablespoons light soy sauce, 1/4 teaspoon dark soy sauce, 1 tablespoon oyster sauce and 1 ½ cup water. Meanwhile, in a bowl, mix together the ground meat, parsley, garlic, thyme, salt, pepper, and egg. Looking for more authentic recipes? The meatballs and the soup both come together quickly, making this an easy recipe to make in late summer, fall, and early winter. Pork and Crab Noodles - Ants Climbing Trees VIEW RECIPE. Put the ground beef, rice wine, garlic, spring onions, egg, ginger, soy sauce, sesame oil, cornstarch, salt, and white pepper into a large bowl to combine, stirring in the same direction. When the oil is hot, fry the napa … We reserve the right to delete off-topic or inflammatory comments. Heat 1 tablespoon oil in a wok over low heat. Place the meatballs on top of cabbage and cover the meatballs … Add a splash more of oil if needed and then toss in spring onion and ginger and stir fry for 15 seconds until fragrant. See great recipes for Chinese Lionhead Meatballs too! In a bowl, mix the mince, finely chopped spring onion, ginger and soy. In a bowl, mix the mince, finely chopped spring onion, ginger and soy. Stir vermicelli noodles and leafy parts of the Napa cabbage into the pot. For this recipe, I divide the meat mixture into six portions to form six balls (Do you know six is a lucky number in Chinese culture). Press gently on the tofu with paper towels to to dry thoroughly. Mix well with a spatula until water is fully incorporated. Just like their Italian meatball brethren, lion’s head meatballs can contain many different ingredients which come together under a Chinese flavor profile. Except for the sauces a traditional dish. Drain on paper towels briefly and add to soup. Add to the meat mixture and continue to mix everything together for 5 more minutes. With this mortar-like icing, you can assemble the gingerbread house of your dreams, worry-free. (Key here is browned all around!) I did this to attract the aura of good luck and I had the ingredients in my kitchen. Lion’s Head is also a classic dish in Huaiyang cuisine, one of the four major cuisines in China, representing the culinary traditions of Eastern China and primarily Jiangsu Province. Cut celery/or chinese cabbage into 2-inch segments. Add bok choy and thick stem parts of the Napa cabbage. For the meatballs… We may earn a commission on purchases, as described in our affiliate policy. The meatballs came out perfectly and were soooo soft inside! Season with salt and cook for 3 minutes. If you’d like them smaller, make eight instead. For The Meatballs (Lion’s Head) Into a medium-sized bowl, add the ground pork or chicken with 1 egg, 1 tablespoon of cornstarch and 2 teaspoons of sesame oil and 1 teaspoon soy sauce. I will definitely try that out! Cook: 30 minutes. It was a special treat for us all – thank you for the recipe! I cook Chinese food for the occasion, to make sure we invite good luck and good fortune into our homes. Drain well and set aside. One version is plain, usually steamed/cooked in broth and served with. I’ve been making Lions Head Meatballs for years with my recipe additions to the meat mixture being almost identical to yours. I had more liquid than the 3/4 cups so I added more cornstarch. Lion's Head Meatballs is a classic Chinese celebration dish. Add ground pork into a large bowl. How To Make The Stewed Stuffed Lion Head–One Of The Stew Meatballs … Pour all the oil into a heatproof bowl except for 1 Tbsp oil. With oiled hands, divide the meat mixture into 8 to 9 equal portions and shape each into a ball. Transfer tofu slices to a bowl. Mashed tofu guarantees moist and tender meatballs. Post whatever you want, just keep it seriously about eats, seriously. Tap here to receive our FREE top 25 recipe book! Judy is the mom of The Woks of Life family. Just add a teaspoon or two of vegetable oil to boiling water for that “shiny” look, and blanch for 30 seconds). Lion Head Meatball Noodle Soup By Ching He Huang. It's an old and oft-repeated story that this dish—a big, round meatball surrounded by cabbage and noodles—got its name from its resemblance to the shaggy mane of a lion. Hi Aaron, we don’t spend a lot of money on cookware. (I served these with blanched baby bok choy. In a large bowl, mix the pork with the ginger-scallion water, eggs and season. See this hand-chopped ground meat technique. Place tofu slices in a heatproof bowl, and pour boiling water on top to cover. With all ingredients now in soup, simmer over low heat 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce. This may cause the meatballs to fall apart! Total: 1 hour 15 minutes. Lion's Head (simplified Chinese: 狮子头; traditional Chinese: 獅子頭; pinyin: Shīzitóu) or stewed meatball is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with … Form … Before lockdown, I can only boil eggs perfectly – I started cooking 2-minute noodles and scrambling eggs, but after a week, I tried the lion’s head meatballs recipe as I was missing mum’s cooking (I moved overseas 6 years ago. I mix chopped cabbage in the meatballs, make them into smaller balls, and cook them directly in the broth. Steamed Cod with Wok Fried Spring Onion and Oyster Sauce VIEW RECIPE. This is also a “red cooked” version! Make sure to find fatty ground pork. Smash the water chestnuts with the side of your. It smells so good in my apartment with the cooking of dong po rou. [Photographs: Shao Z.]. I also tend to put more vegetables in my meat balls than normal. Heat oil then fry meat mals until brown, … Flip meatballs and brown other side, about 3 minutes. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Instead, I associate New Year’s with food — maybe even more than Thanksgiving or Christmas, at my house, New Year’s Eve meant a family feast. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Pour all the oil into a heatproof bowl except for 1 Tbsp oil. The addition of meatballs and giant couscous means it's filling, too Huaiyang cuisine is known for its use of its local, There are two varieties of Lion’s Head Meatballs. Trim off the bottom of the head of cabbage and slice 1/2 of the head. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Usually for most of Chinese meatballs, we like to add some vegetables; on one hand, balancing the nutrition and on the other hand, avoid a try and tough taste. The texture and taste of the pork mixture finally decide the texture of the meatballs. Learn how your comment data is processed. There are two versions … Don't let the name of these classic Shanghai-style pork meatballs scare you off: They're easy to make. Heat oil over medium-high heat in a non-stick pan. I think I will try it again and see if I can keep the meat ball together some other method without deep frying it. You can choose a fatty piece of pork shoulder and have the butcher grind it, or use our. Lion’s head meatballs are emblematic of the cuisine of Jiangnan, which is known for its gentleness, or qing dan—a term meaning “light” to convey the food’s simple, unadulterated quality. Thank you! Chinese New Year is on January 25 th this 2020 and to mark the Lunar Year of the Metal Rat, I cooked these Chinese Lion’s Head Pork Meatballs, in the Instant Pot, along with several Chinese dishes. As a sibling-less child, cooking was a way to keep myself entertained. How To Make The Stewed Stuffed Lion Head–One Of The Stew Meatballs Step 1. Then add the sugar and cook until dissolved. Don’t be tempted to skip the frying step in the recipe. In a flameproof casserole dish or saucepan that is large enough to hold the meatballs, heat the chicken broth and 2 tablespoons soy sauce to boiling. Your site is such a pleasure to look at and I can’t wait to try other recipes. Throw the pork in a bowl 10 times to compact the meat together. Cover the pan of meatballs, bok choy and broth and very slowly bring to a boil. In a bowl combine chicken broth, remaining 1/4 teaspoon white pepper, 1 teaspoon soy sauce, 1 1/2 teaspoons cornstarch, and 1 teaspoon minced garlic. Lion Head Soup is a meatball soup in cooked napa cabbage. You are very welcome, Ken, thank you so much for your kind words. This soup recipe … Shredded Roast Duck Cabbage Fried Rice VIEW RECIPE. When dividing the meat into balls, try making 8 or 9, both very auspicious numbers in Chinese culture. Once the scallions are wilted, drizzle the sauce over the meatballs. You can also pick up the meat with a spatula and continue to “slap” it back into the bowl to create even more of an elastic texture. For me, it was a bit oily for a homemade dish (but the recipe is spot on to how it would be if you ordered it at a restaurant). derives from their shape, which resembles the head of a Chinese guardian lion, or foo dog. I tried the recipe using both breadcrumbs, and a bit of cornstarch coating. It’s essential to the taste. Add 4 tablespoons water. Use your hands to mix until the ingredients are evenly distributed. Print . This is also with an optional flavorful rice. The old saying good thing takes time is so true with Lion’s Head soup. Arrange the remaining leaves on the top. Working in batches to avoid overcrowding the pan, pan-fry the meatballs until golden brown, about 3 minutes. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. Tip 1: Select 80 % lean, 20% fat or 70% lean, 30% fat. Get the Recipe. I actually have more veggies than meat in my meatballs. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion, ginger and soy sauce into 5 large meatballs. Meanwhile, soak vermicelli noodles in warm water until softened, about 5 minutes. Course: Soups. This step is very important to making sure the meatballs have the right texture and don’t fall apart during frying. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Some comments may be held for manual review. Combine all ingredients for the glaze in a small bowl. The plain variety is usually stewed or steamed with napa cabbage. It was perfect with the blanched BokChoy as suggested and some rice. After simmering, there should be about ¾ cup liquid left. Add the vegetable stock, water, Shaoxing rice wine, Shiitake mushrooms, Chinese leaf and cook on medium heat for 15 minutes, add the meatballs … We have a family that’s allergic to eggs. Inspired by a recipe … 80/20 is also acceptable, but don’t go any leaner than that, or the meatballs will be dry. Use your hands to combine well, then shape into 4 large meatballs. Mix your cornstarch slurry, and pour into the sauce to thicken. Compared with traditional deep-fried meatballs, this water boiled version is much easier but quite yummy too. 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