Tonight we went to Shanghai and noshed on a New Years tradition, Lion's head meatballs. Drop me a line in the comment section below or contact me @red.house.spice if you have any questions cooking this dish. Mix well with a spatula until water is fully incorporated. They are widely available in Chinese/Asian stores and mainstream online shopping platforms. About Guardian Lion’s in Asian Culture. 1-1/2 pounds ground pork and beef (equal amounts of each) 2 to 3 tablespoons soy sauce. 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. Lion’s head meatballs are a specialty dish from the Shanghai region of China. This is … From Chinese Food Made Easy. The sauce carries the sweet-salty flavors characteristic of eastern Chinese cuisine. There are two varieties: white (or plain), and red (红烧, cooked with soy sauce). All images & text are copyright protected. Makes 12. Lion’s Head Meatballs, A Classic Banquet Dish. Put the remaining leafy part of the cabbage over the meatballs. These meatballs are awesome, and melt-in-your-mouth tender from a lengthy braise. As a sophisticated centrepiece, lion’s head meatballs are usually enjoyed with other savoury dishes and plain rice as a staple. If small bubbles immediately appear around the chopstick, the temperature is high enough to start frying. 5 from 18 votes. Copyright © 2020 Red House Spice on the Brunch Pro Theme. Portion : 1 serving. You can make this classic dish in the comfort of your own home with basic ingredients. Instructions Mix ground pork with ingredients under “meatball seasonings” with the exception of water. For today’s recipe, I’ve chosen to combine deep-fried meatballs with Napa cabbage and a mushroom-flavoured clear soup. It worked. For a 20cm/8inch one like mine, you would need 800ml, about 3.5 cups. Ginger and spring onion juice In Taiwanese dishes, this combo is use to get rid of smells (meat) and stomach wind. Lion's Head Meatballs (獅子頭) We recently acquired a copy the Joyce Chen Cook Book. Using damp hands, shape the mixture into 4 very large meatballs. I’d love to know how you like my version of lion’s head meatballs. It has to be well-seasoned, tender, moist yet holds in shape very well. Homemade dumpling wrappers (Ultimate Dumpling Guide part 1), Six dumpling sauces (Ultimate Dumpling Guide part 5), Steamed bao buns (baozi, 包子), a complete guide, How to make great dumpling fillings (Ultimate Dumpling Guide part 2), Ten ways to fold dumplings (Ultimate Dumpling Guide part 3), Sheng Jian Bao: Pan-fried pork buns (生煎包), Hand-pulled noodles (La Mian, 拉面), a foolproof recipe, Dan Dan Noodles (Spicy Sichuan Noodles, 担担面). baby bok choy 6 cloves garlic 1 lb. The next step involves shaping the mixture into big balls then deep frying them until golden. Course Main Dish . Ingredients. The meatballs can be either deep-fried, steamed or cooked in water (same as the method I introduced in the post for Winter Melon & Meatball Soup). Prepare the meatballs Add ground pork into a large bowl. 3. Total Time: 45 mins. When oil is hot … While waiting, make another ball. 21 people. Giant, oversized pork meatballs are served on a bed of cooked napa cabbage. Instead of my hands, I use a small bowl to help. 3. Despite its high culinary status, it’s easy to make it in home kitchens. Add the bok choy to the pot, either arranging on top of the meatballs so that it steams, or placing directly in broth if there is room. The well-combined mixture should look sticky, smooth and a little jiggly (due to the high water content). 2 tablespoons ginger, chopped 2 tablespoons spring onions, chopped 100ml water. In a bowl, mix minced pork, minced chicken, Shaoxing rice wine, light soy sauce, salt, sugar, sesame oil, egg and cornstarch. Chinese lion's head pork meatballs recipe. Dip the tip into the oil. Dust the meatballs in cornflour and fry for 5 minutes or until well … I break down the cooking procedure into three parts. Email This BlogThis! Combine coconut milk, soy sauce and curry powder in a large saucepan. Cook for a further 5 minutes. Here is the recipe for Lion head meatballs: Print. 1 star; 2 star; 3 star; 4 star; 5 star; 4 ratings Rate. Heat 2 tablespoons oil in a skillet or wok over medium-high heat. Add the scallions & ginger (which were used to flavour the water used in the meat mixture) and dried shrimp (if using). Once they become golden all around, transfer to a plate lined with kitchen paper (for absorbing excess oil). Also, the meatballs need ample space to move around in the oil. I found out about this recipe on one of my random internet recipe searches years ago, looked around at a few, tried it out and gave it my own twist. Lion’s Head Meatballs Adapted from Flavors magazine Jan-Feb 2009 Serves 6-8. Share: Rate this Recipe: ... Great tasting and fun to eat, these large meatballs really do look like lions’ heads with cabbage manes. Lion’s head meatballs are a specialty dish from the Shanghai region of China. https://food52.com/recipes/25504-shanghainese-lion-s-head-meatballs Follow my recipe to make it to a restaurant standard. Serve with sticky white rice. The amount of oil required for deep frying depends on the size of your cookware. Hi I'm Wei, the recipe developer and photographer behind Red House Spice, a food blog sharing delicious Chinese recipes. 5 from 1 vote. Apart from kitchen thermometer, you may also use a chopstick to test the temperature. Did you make this recipe? FREE RECIPE UPDATE. Love Jen. Form the ground pork into 4 large meatballs. 430 Cal. Ingredients. Read on to learn the tips and tricks! Leo in Latin means Lion. with light seasonings. In a large skillet or wok, over medium-high heat, add the vegetable oil. They are called “Lion’s Head… A signature dish of Huaiyang cuisine (淮扬菜), lion’s head meatballs routinely appear at banquet-style meals. “Lion’s Head” Meatballs are usually fried and served with white rice or as in this soup, poached in clear broth . Reviews for: Photos of Lion's Head Meatballs. What else could you want in a recipe? Today is the feast day of Saint Leo the Great. Cook for 5 minutes until browned on the bottom. Fluffy, tender, flavourful pork meatballs are nestled into a delicious broth, bok choy and cabbage to simmer until tender. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Use a spatular or a spoon to press the meat against the bowl to shape it into a ball (please refer to the video below). Only yummy culinary inspirations & No spam! See method. Place tofu slices in a heatproof bowl, and pour boiling water on top to cover. « Moo Shu Pork, the Original Recipe (木樨肉), How to Make Smoked Chicken in a Wok (熏鸡) ». When the oil is hot, add the 4 meatballs. I cooked my Lion's head and mine look much better than yours. I’d like to share an example of what to pair with it in an authentic Chinese meal for 6-8 persons. Add the meatballs to the pot and sear them for 2-3 minutes on all sides. Turn and cook the other side (adjust the heat if the meatballs are cooking too quickly). Cook for around 5-6 minutes then flip to cook on all sides. Lipides 56g. Lion’s head meatballs usually measure 6-7 cm in diameter (like the size of a tennis ball). You’d see them served either in a clear broth with Napa cabbage or with a soy sauce-based thick sauce. There are a few popular ways to cook/present this dish. I assume each person will get one giant meatball, however, you may need more than that. 23 % 11g Lipides. Get it free when you sign up for our newsletter. LION’S HEAD MEATBALLS Serves 4 as part of a meal. 2 tablespoons ginger, chopped 2 tablespoons spring onions, chopped 100ml water. Once you prepare the noodles, you will shape the lion’s head meatballs by hand and brown them in a skillet. Prep Time 30 minutes. Garnish with finely chopped scallions then serve! This procedure helps to further tenderise the meatballs. Stir constantly in one direction while adding the scallion ginger water little by little. Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest. The amount of oil required for deep frying depends on the size of your cookware. It is different because the pork meatballs are stewed in a braising liquid, instead of the conventional method like boiling or baking. 1 1/2 tbsp. Cook Time 1 hour. Then turn the heat down to the lowest and leave to simmer. I also organize Culinary Tours of China for those who love to discover China first hand through delicious food. You can also subscribe without commenting. You have made dinner just a little more easy and a lot more tasty with these fantastic tender lion’s head meatballs and healthy cabbage!! Once the temperature reaches 180°C/360°F, you’re ready to slide in the meatball. In a medium bowl, combine the ground pork with the green onion, ginger, salt, sugar, dry sherry, 1 tablespoon soy sauce, Asian sesame oil, pepper if using, and the egg, using your fingers to mix together the ingredients thoroughly. These lion’s head meatballs are one of the handful of recipes in the book that was originally on my blog. Also, the meatballs need ample space to move around in the oil. After leaving China, she made her home in the Boston area. Blend ginger, spring onions and water together. 430 / 2,000 cal restant(e)s. Objectifs fitness : Régime pour le cœur. It’s normally served like a casserole dish. He was Pope from 440 to 461. Make your favorite takeout recipes at home with our cookbook! Shanghainese lion’s head meatballs are one of my dad’s favourite foods, and this recipe was originally my great-grandmother’s, on his side. Use a spatular or a spoon to gently press the meat against the bowl while turning the bowl little by little. When the temperature of the oil reaches 180°C/360°F (see note 4 if you don’t have a kitchen thermometer), gently slide the meatball into the oil (be careful not to splash). "Lions Head Meatballs" is a dish that I believe originally hails from China. Dragon and phoenix mean symbols of the emperor and empress. As you can see from the ingredient list above, there is quite a bit of liquid, which helps to achieve a tender and moist texture, goes into the minced meat. Roll out the mixture into equal meatballs, makes 10-12 meatballs depending on how big your meatballs are. Notify me of followup comments via e-mail. And whenever I’ve been asked what my favorite recipe in the book is, I’ve had to say it’s this. Wash and drain the bok choy or other greens. The Chinese name for this dish is simply Lion’s Head (Shī Zī Toú/狮子头) without mentioning meatballs. Objectifs quotidiens. You are here: Home » Meat & Fish » Pork » Lion's head meatballs » Break-a-lion’s-head-meatball. Lion's Head Meatballs With Chinese Cabbage. My pleasure Michael! Huaiyang cuisine is known for its use of its local Zhenjiang vinegar, its sweetness and lack of spiciness/use of chili peppers. Simply slow braised for about 90 minutes on the stove, lion’s head meatballs come out soft and fragrant, with layers of satisfying flavors from the pork, rice wine and chicken broth. To me, the dish is the Chinese equivalent of matzo ball soup: simple, soothing, and deeply savory. Total Time 1 hour 30 minutes. It takes more time and effort than cooking a quick stir-fry. The way I shape lion’s head meatballs isn’t ’traditional. Lion's Head Meatballs. Lion’s Head Meatballs Adapted from Flavors magazine Jan-Feb 2009 Serves 6-8. Neutral oil. The key to this extraordinary Chinese meatball's goodness, I think, is in it's wonderful fluffiness. The large meatballs are meant to represent a lion, and the shredded greens its mane. It is called Lion Head meatballs because, once cooked, the meatballs are surrounded by Chinese cabbage, and the meatball is said to resemble the head of the lion, while the long pieces of cabbage resemble the 'mane' of the lion. Lion’s Head Meatballs By Andrea Reusing. I encourage you to try this method if time permits. Lion Head Meatballs. My mother can be quite superstitious and when she cooked this dish when I was younger she told us that we would be as strong as lions if we ate it. The meatballs are flavoured with fresh ginger and spring onions before being baked with a sticky plum glaze. Instead of minced pork, Chinese professional chefs always use hand-chopped pork for this dish. Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking. Lion's Head Meatballs (Wwu) - Lion's Head Meatballs. Ingredients. Break-a-lion’s-head-meatball. 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. Ingredients: pork meatball (Hodo tofu, cabbage, organic milk, white pepper, ginger), stock (chicken, bacon, fish sauce, seaweed, onion), Riverdog Farm daikon, leeks, shiitake Cooking Instructions: if frozen thaw overnight, pour contents into a pot, add 1/4 C water, bring to boil a In a small bowl, beat the egg with a fork. Cut crosswise into 3-inch strips. Lions head meatballs Back to Home. Very easy to incorporate into your weekly planning. Blend ginger, spring onions and water together. Cooking time. They are cooked until tender and often served with rice. This soup is a perfect combination of healthy, hearty and homey - a clear, Thinner Dinner chicken broth, with juicy pork meatballs in a slurpy, soupy, noodle-y broth. ), You can opt-out at any time. These beefy slow cooker lion’s head meatballs are a must-try. Isn’t this a neat and efficient way to accomplish the task? 1 of 5 All Reviews EatingWell User Rating: 2 stars 10/21/2013. Fluffy, tender, flavourful pork meatballs … The last step is to simmer the meatballs in a fragrant broth along with Napa cabbage and mushroom. Neutral flavoured oil, such as sunflower, rapeseed, vegetable, are good choices. Print. Quick pressure cooker pork meatballs, Chinese style, and named after Foo Dogs. Gently move the meatball from time to time for even browning. HERE'S HOW WE MAKE IT. Please check your email for further instructions. Thanks for subscribing! Cut the scallions into sections (save some green parts for garnishing the dish later) and slice the ginger. In another pot, lay the white part of the Napa cabbage then place the fried meatballs on top. 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