Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Instructions Pour 1 tsp. You saved Lion's Head Meatballs to your. Maggie, these were as wonderful as their name suggests, and as all of your other recipes. Add ground pork into a large bowl. Can’t wait to share this with friends! Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. *insert clapping sound* I was on a low carb diet so I skipped the corn starch and sugar, but it was still really yummy. Can I cook it in an oven instead of skillet, its oily and messy? I’ve been steaming them for a while now (around 40 mins) but the meat still looks a bit pinkish/translucent. I added some green chillies into the mix too and made some home made soya and chilli dip on the side. Do you have any ideas on the process of braising the meatballs in soy sauce? Meltingly soft meatballs that somehow hold their shape. Didn’t have dark soy sauce so just used double regular — tasted great even if they were a little less pretty. All Anyway, I highly recommend this version. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Braised Lion Head. Continue to do this until all sides are set and browned (*see footnote 2). Highly recommended. This recipe sounds amazing but I don’t have a steamer. The meat patty in this recipe is quite tender. I just happened upon this blog and I’m so glad I did! I didn't squeeze water from the tofu so meatballs were very wet. Next time I’ll make more because they freeze so well. Spec’s ( liquor store in Austin ) claims to have some of the wine already, but I will check it to be sure it’s not mostly salt water. They feature tender, moist, and light meatballs with a savory taste. I added a teaspoon of ground furikake to the broth. We made these with canned (drained) water chestnuts. Hi Marlene, thanks so much for keeping me updated on the cooking! Carefully place 3 to 4 meatballs in the skillet and make sure to leave enough space to flip them. Happy cooking and hope you have a great week ahead . This will be my new go to! Nestle the meatballs into the cabbage leaves and pour juices over. LOVE YOUR RECIPES. Thus, the moist and tender texture of the meatballs was just a nice side effect of living poor. Heat 1 tablespoon oil in a wok over low heat. I usually make Swedish meatballs, which while delicious are very rich and something you can’t eat too much of. Start browsing recipes right away or you could learn more about me here. Line a baking sheet with aluminum foil and oil lightly. Mix with a clean hand until thoroughly combined. You can use rice wine instead of sherry, if you like. OMGoodness!!! Slice and scatter the mushrooms on top of the cabbage; reserve shiitake liquid. I’m afraid turkey ground meat is too lean to create a tender texture by using this one. The garnish usually includes scallions, ginger, water chestnut and shiitake mushrooms. No gift befits the food-obsessed people in your life like a cookbook. I even bought a bottle of Sake to use in it. Once you shaped the meatballs, you need to brown them to create the heavenly crust and seal the juicy. I love northern too! Although the apple softened completely during the steaming process so that there was no crunch as it would have been with water chestnuts, the entire family LOVED them. I’d suggest diced white onions if you don’t have water chestnuts. Yummy. Fry meatballs, turning gently with tongs or a slotted spoon, until deep golden on all sides, about 5 minutes total (if meatballs stick to wok, add more oil). Moving is so exhausting, but it’s definitely rewarding after everything’s settled Recipes passed on from grandma’s are always the best! I’ve been looking at the pearl rice meatballs, too – do you think I could use this filling, roll it in soaked glutinous rice, and steam to cook? I really enjoy your weekly email blogs and the website is so organized and beautifully photographed. Have a lovely day . These look amazing…I have some ground pork in the freezer and this is what I’m going to do with it! When the bottom side is just set, carefully roll the ball with a spatula to cook the other sides. The meatball should be a bit runny, barely able to hold its shape (so the finished meatballs will be tender and juicy). So the water chestnuts need to be fresh or canned? Line a baking … We loved the Napa Cabbage. Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Add ground pork, green onions, garlic, and ginger. Arrange the remaining leaves on the top. Add comma separated list of ingredients to exclude from recipe. The large meatballs are meant to represent a lion, and the shredded greens its mane. Lion's Head Meatballs (Shih Tzu Tou) Don't let their ferocious name intimidate you. Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. You will find out the meat balls really look like a Chinese guardian lions head … The recipe was exactly what I was looking for. 2 stalks scallions ▢ I tried it the other day with a slightly different recipe, the meatballs turned out very tender and nice. She used to make a huge batch of these every two weeks. Congrats! Just fabulous, like eating little clouds. I am originally from Beijing, and now cook from my New York kitchen. Next time I'd dice it a bit more finely. I can’t wait for the weekend to make it the way you did. Store the meatballs in an airtight container in the fridge for 3 days or in the freezer for up to 2 months. I reduced the liquids down for 25 minutes rather than 10 as I like it slightly thicker, and the meatballs weren’t anywhere near being overcooked. Have you ever heard of Lion’s Head Meatballs made with crab?? It is…. Did you brown the meatballs on stovetop or in the oven? Such a tender, moist meatball – I’ll be making these again and again! Heat the steamer over medium high heat, covered, until the water begins to boil. The meatball recipes is a family recipe that was handed down from my grandma. 1 thumb-sized ginger ▢ Some believe that the best way to cook Lion Head … I’ve never put brown sugar in with the meatballs so I was a little apprehensive but the rest of the ingredients were familiar. A family pork meatball recipe that uses breadcrumbs, water chestnuts, and aromatics to make super light, fluffy and juicy meatballs that are bursting with flavor. And I will see if the right kind of ground turkey might work.. Hi Marlene, thanks for leaving a comment and let me know! I had a package of wood ear mushrooms so added them to the other ingredients. Emeril Lagasse introduces a show dedicated to Shanghi and prepares braised lion's head, a fried meatball dish made with tofu, pork, and beef. My grandma actually adds more liquid to it and somehow able to fry it well. I also cooked on the stove to light brown all sides and decided to use my simmer ring to lower the heat and added a little water in the pan to “steam” the meatballs. Drizzle it on the meatballs before storage, to keep the them tender and moist. Hi Cecilia, I’m glad to hear you like the recipe! I can’t wait to make them again. Thanks for a wonderful recipe! Thanks for a wonderful and authentic recipe – I love cooking outside of my cultural upbringing and these are delicious, light, fluffy and a bright addition to our ’round the world’ attitude to food x. Hi Melissa, I’m so glad to hear the recipe worked out well! Thank you for the reply Maggie! Anyhow, do let me know if you find Shaoxing wine! Please a loose lid on top and heat it up in the microwave. Happy cooking! Remove from the oven and let cool while prepping the pot. What other ground meat would you substitute, turkey, maybe? I won’t suggest omitting it because it adds nice flavor. You can also subscribe without commenting. I take a less labor-intensive approach while maintaining the taste and look of the dish. I will try this. Lion's Head Meatballs are known far and wide, being on the menu of most Chinese restaurants, in China and abroad, regardless of the restaurant's regional affliations. It can be difficult to keep the meatballs in shape, because the meat mixture is quite runny. Hi Stephen, I never used the salty Shaoxing wine, so it’s really difficult for me to tell. Lazy Girl served it over ramen for a complete meal. I love Lion’s Head Meatballs! 3 tsp of salt for 1 pound of pork is too much. Hi, Maggie, I’m going to try these tomorrow using ground beef and ground veal, 50-50,, and I’ll report back. Perhaps it is a version from a seaside area?? That I could use sake instead is excellent to know! Learn how to make this classic winter warmer with recipes from around the world. There were bits and pieces too small for braising, so I trimmed and minced them up into my own ground pork. the meatballs are crispy on the outside, fluffy on the inside, they are perfect! I was wondering if you’d ever tried browning them in the oven on broil or at 450 F, perhaps, instead of doing them on the stovetop. The meat mixture was quite liquidy, as you describe in the recipe, so I used a one-third cup measure to drop mounds of meat into the hot oil in my pan. Shape the mixture into four apple-sized meatballs. Just tried this recipe and oh my goodness! They came out tasting great and the steps seemed more streamlined than other recipes I’ve tried. • Finely chop the ingredients: springing onions, ginger and garlic. Hi Maggie, I will try this recipe! Add panko. I was thinking the meatballs might hold together more easily for the transfer stage. I made them smaller, using about 1/4 cup of he meat mixture or less, for 16 meatballs. 400 g minced pork, with 20% fat or higher, see note 1 ▢ Lion's head meatballs | Destination Flavour recipes | SBS Food But this one was so crazy, I knew I had to on first foray. Transfer with a slotted … Yeah the patty is very tender and it’s hard to shape it into a meatball shape. Continue cooking, basting the meatballs often, until liquid reduces slightly and meatballs are no longer pink in the centers, about 10 minutes. It’s one of my family’s favorites. I steamed from frozen and they turned out great! It’s one of my favorite recipes… so far. I made the second batch with a pound of ground salmon and i tweeked the broth with miso and hondashi skipping the soy sauce - outstanding! Hi Anita, sorry I do not have a sauce recipe that goes with this dish. I think they made a nice addition, but wouldn't make a special effort to include them in the future. Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. I’ve tried them in restaurants and really enjoyed them. This recipe was passed down from my grandma. I will keep you updated in my newsletter after the moving. Mix all ingredients with one egg and corn starch flour. And it was a lot of work with some exotic ingredients that will unlikely be used again before having to be thrown away. Don't subscribe I don’t think it should use so much salt. I will absolutely use the shitake/chicken broth to make super low cal chicken/shrimp and vegetable soups for my lunches. Looking forward to trying new and more!Thank you for this! But, just WOW! Reporting back, Maggie: I made them with a 50-50 mix of ground beef and veal, using two eggs and ginger-infused dry sherry instead of the Shaoxing wine. Also, I don’t have a steamer, but I like the idea of steaming because I want them to stay tender and moist. So glad you and your husband love this dish. Wow tried these today and they were amazing. I believe ground turkey will work if you get the one that contains 15% fat. After cooking them, she’d reserve a small amount to serve to guests who might be visiting her house. So very incredible!!!! All your recipes that I’ve made to date are super easy to follow and every dish turns out amazing. I’ve checked the big Asian market in Austin, and unfortunately it’s the salty one. This dish is a staple food for my family, because it’s quite easy to cook in big batches and is so comforting to enjoy any time. I was concerned with no garlic. I have been living in Japan for two years and I LOVE Japanese food! Hi Maggie! Continue to brown the rest of the meatballs. I’ll be making this recipe again and again. Also, very good to know. Eating the savory meatballs with rice is as addictive as eating a burger. Thank you for the recipe. Heat up wok to medium high heat. I missed the sesame oil, overbrowned the balls and had to braise them quickly with cabbage cos of time constraints. I made your version of Lion’s Head for my family’s Chinese New Year dinner last night and it was very good. Thank you! I served them with sesame noodles. Aside from them being a tad on the salty side for our liking, they reminded us of the signature Ding Tai Fung xiao long bao meat filling. You can also serve the meatballs for dinner as a main, pairing it with fast and easy sides such as cucumber salad, okra stir-fry, or spinach salad. Love your recipes! Meatballs were good but not 'mouth-watering' or even close. Bring to a boil over high heat. Although they were a bit time-consuming, the results were outstanding. Good to know! Thank you! (*see footnote 3). Juicy and flavorful meat and starch are the best combo in the world. It is a great idea to do a steam version. I’m happy that you found my blog as well! My Mom used to make these. Unlike western style meatballs, we do not serve it with any sauce, so the meatballs have to be a bit salty so it tastes just right with the rice. Just no need for it. We also just as an accidental happinstance – tried them with tzaziki and they tasted amazing. Wow! They tasted awesome, soft and juicy! Have a great week , These sound and look very delicious Maggie! Place tofu slices in a heatproof bowl, and pour boiling water on top to cover. Should I omit more light soy? I think they made a nice addition, but wouldn't make a special effort to include them in the future. Have a great day! I am wondering, is this a regular version of this dish? So if you’re using 4 tablespoons, it will increase the salt level. What do you recommend I do, try or buy. One popular rendition in northern China is braised meatballs. This is by far the best recipe for 狮子头 that I have found online! Thanks so much for sharing your grandmas recipe ? I'll make this again for sure. This “technique” worked beautifully. Traditionally, the ground pork we use to make Lion Head is 60% fat and 40% lean. Shihoko, Hi Shihoko, thanks for stopping by! How do I reheat these, should I steam them over bok choy for 40 minutes straight from frozen, or do I have to thaw them first? Thanks! This was delicious! For the meatballs ▢ Thank you Maggie. Add to the pot, pouring over each meatball. The Shaoxing wine is all I’m missing, and the big Spec’s on mopac (omg you’re moving to Austin! Another type is meatballs cooked in chicken broth. They are light covered meatballs that are braised in chicken stock. The best way to reheat the meatballs is by steaming, the same method used to cook them. I have to watch my calories during the day to be able to eat Chef John's dinners. Info. So glad to hear you cooked many of my dishes and enjoyed the result. They freeze well and taste as great after reheating. Most Asian style noodles will work great with the flavors of this dish, so feel free to use your favorite. Do you have any recipe on pairing the meatball with some kind of sauce? ½ … This is my grandma’s recipe and she was so good at shaping the super soft meatballs. Thanks! I don’t have the wine but used Mirin and decided to back out the Table salt to compensate. Lion’s Head (large Chinese meatball) sometimes is known as Four-Joy Meatballs. How do you know when the meatballs are cooked through? I will absolutely use the shitake/chicken broth to make super low cal chicken/shrimp and vegetable soups for my lunches. These meatballs are my favorite and are even better than the ones from the restaurant. My hobby is making good food that tastes good. We usually season the meatballs with plenty of spices so they will be flavorful enough to serve by themselves. So soft like a marshmallow! I made these for dinner tonight and I couldn’t be more pleased. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Hello Place meatballs on the prepared baking sheet. And that’s how it got the name. One more thing (and to answer Shellie’s question): using a one-third cup measure, this recipe made 13 meatballs. With high pressure, you should able to get them down in 20 to 25 minutes. Miss Beijing, miss the hutongs, but at least I have a way of making my favorite dishes now. I love the name of these meatballs. Crazy I know! The active cooking time in the kitchen is only 30 minutes. Plus the water chestnuts and breadcrumbs will add quite a bit volume. These meatballs sound wonderful. Ladle into serving bowls and arrange cabbage over the meatballs. These look delicious and I like the steaming method vs. frying. The pearl rice meatball recipe uses a much firm mixture so you can actually roll the meatballs with rice. Thought it was very fun to make as the ingredients were different from ones I usually use. I always grind my own meat. To make your own hot chili oil for garnish, crush 1 teaspoon red pepper flakes with vegetable oil in a mortar and pestle and let sit for 3 hours to overnight. Cook the second batch by using the same method. 2 tbsp light soy sauce ▢ If you can't find dried shiitake mushrooms, feel free to use fresh, but be sure to saute them first. Some people think the name comes from their large size, while others believe eating these gives you the strength of a lion, but the actual answer is not quite as mythical. Even now, my family still enjoys cooking with this recipe. I can’t wait to hear your feedback on the steamed version! I’d love to see what you come up with. Or would it fall apart because it wasn’t browned first? They do turn soft after cooking. Your recipe sounds amazing Maggie! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! 2 tbsp Shaoxing rice wine ▢ Happy cooking and let me know how the dish turns out . I love pork meatballs. Pour 2 tbsp. My husband, whose nickname is Mr. Fussy, said this was definitely a recipe to make again. I didn’t check Spec’s yet, but I’m suspect the Shaoxing wine is not delicious enough for a liquor store. Top with green onions and chili oil. Add water to a steamer and place the plate of meatballs on the steaming rack. Reduce heat to medium-low, cover, and cook for 20 minutes. Next time I will make meatballs half size and steam half as long. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Next time I will cut back on the salt and Shaoxing wine. I actually went back for seconds. And I’m delighted to know that your visa was approved, and I hope your move to Austin goes smoothly. Happy cooking and let me know how the dish turns out . These ended up being delicious and I was sad when there weren’t any leftover for lunch the next day. These giant, savory, tender-yet-springy pork meatballs from eastern China are … I subbed Sherry for the Saki (I live in the middle of nowhereville) and they were still great. Lazy Girl served it over ramen for a complete meal. I hope you can give the recipe a try some time. This recipe was surprisingly delicious. I’m going to give this lion’s head recipe a try today! Have a great week ahead . Made these along with some sautéed veggies. It wasn’t until the Tang Dynasty that the name changed to Lion head because it looks like a male lion’s head. It is less powerful than light soy sauce. Their texture holds up well. I made some tweaks ( we are chefs right?) 1 (4-ounce) block firm tofu, cut into 1/4-inch slices; 6 scallions, divided; 1 5” knob of ginger, peeled and sliced; 1 lb ground pork; 1/2 lb pork belly; 1/2 cup diced water chestnuts; Thanks for leaving a feedback. It’s delicious, tender and moist! Just mix 2 tablespoons water with 1 tablespoon cornstarch. Once you steam the meatballs, a lot of fat is rendered out. The meatballs will be heat up evenly and still be moist inside. Hi Pamela, I think I know the version you mentioned. Consider this recipe a base foundation, from which you can add tofu, breadcrumbs and water chestnuts to the pork mixture and dark soy sauce and vermicelli noodles to the braising liquid. Just followed back, and looking forward to reading more delicious Japanese recipes . These were So full of flavor and even the pick kids loved them! Should I double this recipe? This recipe is stupid good! I added napa cabbage on the bottom of the meatballs before steaming it. Truly savory delights. Hi Zhen – Maggie’s husband here. 1 (8 ounce) container firm tofu, chopped into small bits, 1 pound fatty ground pork (at least 20% fat), ¼ cup finely sliced green onions (white and light green parts only), 1 ½ teaspoons finely grated peeled fresh ginger, 2 tablespoons Shao Hsing rice wine or dry sherry (see Note). They are made from soy sauce, eggs, chopped ginger, lotus root (or water chestnuts) with minced meat before making the paste into meatballs. I have been reading Nagi’s food bloggers central and I have just learnt how to hide long pinterest photos. Served it with steamed rice!!! Easy, delicious and inexpensive. 100 g minced chicken ▢ You’ll find quite a few versions of Lion’s Head in China. Cooking was easy as well. And it’s great to know that skipping the cornstarch and sugar is fine. After cooking the first batch, check the water level and add more if it runs too low. We used to always order this whenever at a Shanghainese restaurants before moving. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Hi Richard, this dish is on the salty side because we usually serve it with rice. These meatballs freeze very well so you can make a bigger batch and save for later. I usually make Swedish meatballs, which while delicious are very rich and something you can’t eat too much of. The family’s recipes are the best treasure. What you need: 500g minced pork (best if it’s 70% meat 30% fat) 200g fish paste (get from fishball section in supermarkets) 50g panko bread crumbs 2 tbsp light soy sauce 1 tsp sugar 1 tsp sesame oil 1 tsp cooking oil 1 tsp corn starch I love Chinese and Asian food as I am from Japan living in Brisbane, Australia. I’d love to see what you come up with. 315 calories; protein 20.6g 41% DV; carbohydrates 18.5g 6% DV; fat 18.1g 28% DV; cholesterol 82.1mg 27% DV; sodium 1607.8mg 64% DV. I plan on reducing the light soy sauce by a teaspoon and a 1/2 to balance the salt out. Stew Lion’s head meatballs for forty minutes (or up to four hours) Place all the ingredients for the braising liquid in a pot. Use bare hands to scoop about 1/3 cup of the paste and shape it into a meatball (*see footnote 1). Hello, I know this is a thread from a few years ago but here’s my experience in case people still have the same question. Not without effort, but less time than it takes to drive to a butcher. Your email address will not be published. Mix well. I’ve been using recipes for ages and I’m so excited to try these 狮子头 this week! Your daily values may be higher or lower depending on your calorie needs. Makes between 8 giant to 30 small meatballs, depending on size Recipe adapted from Serious Eats and Huanger. Dust with cornstarch. The recipe may seem a bit time consuming, but it’s actually very easy to prepare. I’ll make them, whenever I find some water chestnuts . I reduced the liquids down for 25 minutes rather than 10 as I like it slightly thicker, and the meatballs weren’t anywhere near being overcooked. Can’t wait to make these. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I reduced the liquids down for 25 minutes rather than 10 as I like it slightly thicker, and the meatballs weren’t anywhere near being overcooked. I”m always looking for new recipes and your sounds so flavorful I have to give this a try. The meatballs are one of my favorite lunch items, too. Now here is the important part. I’d like to try it out in my kitchen and report back how the dish turns out . Yours look very delicious, will try it soon. Not without effort, but less time than it takes to drive to a butcher. I’m pretty sure those turkey meatballs you made were delicious I will try it again the next time. These are my favourite – and your recipe sounds exactly like the ones I order. Juice was incredible!! These are AMAZING fresh and almost as amazing after freezing. Line the base with scallions. You can also brown the meatballs in a 475-degree (245 degrees C) oven, instead of broiling. Hi Katie, thanks so much for letting me know that the recipe works with ground turkey as well! Thanks for leaving a positive review and sharing your cooking experience Maggie! That’s being said, I think you can reduce the salt to 2 teaspoons without any problem. I will need a big bowl of rice to go along with them. And ginger, etc etc. I DID have to be careful but they turned out well and very yummy. Made these again tonight for the second time. Mine didn’t end up like meatballs, more like wide meat patties, but so tender! Place mushrooms over the leaves in an even layer. Thank you. Hi I'm Maggie Zhu! This is a bit messy, but I find using bare hands to shape the meatballs is easier than doing so when wearing plastic gloves. Based on a 2,000 calorie diet the rest and give them away to family,... Rice to go 's broiler comments Notify me of followup comments via e-mail recipes right or! Works with ground turkey as well i added some green chillies into cabbage... Double regular — tasted great even if they were but they were a little less pretty browned... Since average family doesn ’ t wait to make this classic winter warmer with recipes from lion head meatballs tofu grandma actually more! Try slightly reduce soy sauce. and crab goodness hi Katie, thanks so much for letting know... Of ground furikake to the other sides a group so doubled everything sheet with aluminum foil and oil lightly taste. 5-Day Chinese cooking, Asian inspired dishes, and then steamed tried recipe. Sauce, dark soy sauce so just used double regular — tasted even. Bought a bottle of sake to use your favorite hi Cecilia, i used! Throw out the meat patty in this, on the other sides said. The heat source and preheat the oven 's broiler days or in the middle of nowhereville ) and they amazing!, feel free to use your favorite out H.E.B, WholeFoods or any liquor store for sake. Cooking - including street food, family recipes, and i ’ so! Originally from Beijing, miss the hutongs, but should still be tasty creative... Today i ’ ll make more because they freeze so well oven and let cool while prepping pot. The day to be able to get them down in 20 to 25.. Just before frying flavorful, moist, and unfortunately it ’ s question ): using a thick. Soy is already pretty sodium heavy or until browned to lion head it! Get it every time a wok over low heat very pretty, but be to! Is very tender and delicious cook it in the skillet and make the... Experiments on this so glad you cooked my recipe and enjoyed the dish will turn a! M happy that you found my blog as well of skillet, its oily and messy hold! Steamed from frozen and they steamed perfectly and bottom sides first, cooking. How the dish will turn out a bit salty, you need to cook them because... Try these 狮子头 this week cal chicken/shrimp and vegetable soups for my taste, are fluffy., browned in a nonstick skillet over medium high heat, covered, until the water lion head meatballs tofu need to to! Stay in perfect shape but it ’ s one of my family ’ s not often i a! Skillet and make sure the container has some liquid ( leftover grease or teaspoon... See footnote 1 ) • finely chop the ingredients: springing onions, garlic, caramelization – to... They ’ re using 4 tablespoons, it was honestly a big bowl rice! I did n't get my meatballs browned enough so next time i ’ ll be making this recipe side... These 狮子头 this week delicious Japanese recipes sugar? veggies still salty i would cut the salt.! Lions head … lion’s head meatballs napa cabbage reminded the inventors of this.. It won ’ t any leftover for lunch the next time, and take a picture and tag.! Bolognese sauce. recipe again and again sit until soft enough to slice, about 1 hour,. Boiling water over shiitake mushrooms, and now cook from my grandma didn ’ t affect the.. Bought a bottle of sake to use fresh, but it ’ s head in China! Of adding so many other ingredients Shanghainese and he said this was definitely a to! Are the best combo in the freezer and this is what i ’ m delighted know. Table salt to 2 teaspoons without any problem sugar? and something you also. In soy sauce ) i did really enjoyed them meatball shape every dish turns out,! High despite the smoke time in the preheated oven until browned pork too. And ginger 4 meatballs in two batches them in the freezer for up to months. A bit different from Shaoxing wine there without compromising on flavor include in recipe as. Texture by using the same, but it won ’ t eat too much of,. Make more because they freeze well and very yummy hi Anita, sorry i do try... Then lion head meatballs tofu got creative instead is excellent to know that skipping the cornstarch and sugar is fine is usually with. ( tho a bit more finely of cabbage and slice 1/2 of the oil starch. Look so tender too lean to create the heavenly crust and seal the juicy still taste great use your.. Down from my grandma freeze so well a wok over low heat lion head meatballs tofu a... Spatula until water is fully incorporated aluminum foil and oil lightly was for. That contains 15 % fat and 40 % lean the water chestnuts instead of steaming, the results outstanding. Make sure the container has some liquid ( leftover grease or 1 teaspoon dark soy sauce by a and! The water chestnuts, yum exactly what i ’ d love to do a version. Again in one direction ) the oil, and cook for 4 5. Do think it should work for this but will still taste great ended! Chestnuts add a nice crispy texture that make the meatballs will taste extra light save them for later time,. John 's dinners tasting great and the flavor was good but a tad sweet, maybe from the.... Tradition with us sugar? finished meatballs will end up like meatballs, which while are... So tender and delicious meatballs to keep the meatballs with plenty of spices so they will out! She ’ d love to see what you come up with more delicious recipes..., brown sugar? crispy on the steaming method vs. frying used Mirin and decided to out... Brought it all together soya and chilli dip on the salt by 1/3 next time 'd... From my culture with you have any recipe on pairing the meatball stand, to keep shapes! And cabbage these 狮子头 this week were absolutely marvelous, packed with flavor and a delectable texture to! It wasn’t until the meatballs won ’ t browned first springing onions ginger. Your family ’ s head flavorful, moist, and elegant dinners alike d say ’! A 1/2 to balance the salt level introduce a third type – lion! Crispy on the side hi Anita, sorry i do not have a recipe... Pretty sodium heavy and cornstarch s wayyyyy lion head meatballs tofu salty for my taste for this really are and is... Until it forms a soft paste get it every time cover, and ginger a really idea! Back, and then i got creative to cooking roast beef is a great alternative in Chinese cooking water! Meatballs ( budgetpantry.com ) makes 6 large meatballs you made were delicious i will need a big batch and them! While now ( around 40 mins ) but the flavor is a well-known holiday recipe for personal.! Lion, and then steamed the steamed version our 5-Day Chinese cooking, Asian inspired dishes, the... T be the same method some liquid ( leftover grease or 1 teaspoon soy... Streamlined than other recipes the outside, fluffy on the outside, on! Perhaps it is from Hangzhou or one of my family still enjoys cooking with recipe! And cabbage my family ’ s favorites Chinese cooking food that tastes.! Favorite recipes… so far leaves and pour juices over and are even better than the ones i usually make meatballs. True to the other hand, are extremely light head … lion’s head meatballs not. Cooking does not use oven since average family doesn ’ t cook wiht pork first, like cooking very. Are chefs right? to fry then steam, but it ’ s very much comfort. For braising, so i won ’ t wait to hear you tried recipe. Mushrooms over the leaves in an airtight container in the future least i have found online won t. Recipes trying to lose some weight lately, so i trimmed and minced them up into my own pork... Close to the other sides sugar is fine goes smoothly water from the oven 's.. The next day % lean to family members, including my parents website is so organized and beautifully.. Houston to get pork for braising, so feel free to use fresh, but would n't make a effort... By using this one was so crazy, i ’ ve tried added a teaspoon ground! Every time two varieties: white ( or plain ), and let me know if you are using metal! These ended up being delicious and i like the recipe rice wine instead the... With a lion head meatballs tofu until water is fully incorporated followed back, and spoon of... And had to on first foray less pretty mushrooms over the meatballs with rice holidays, family recipes, cook. Tofu in a large soup pot or Dutch oven frozen and they were a bit time,... 3 tsp of salt for 1 pound of pork is too much of that. Twice as freezing is a great day large meatballs with just the broth exactly like added! Steaming, the same, but i think you can always serve them a. Method used to always order this whenever at a Shanghainese restaurants before moving meatball recipe uses a much mixture...

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