I’ve been using recipes for ages and I’m so excited to try these 狮子头 this week! The meatballs won’t look very pretty, but will still taste great. Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! Thank you! And I’m so glad to hear the recipe worked for you Yes it’s totally OK to use saki to replace the sherry. The finished meatballs will end up flavorful and less greasy. Amount is based on available nutrient data. They have the comforting flavors that we are always looking for and going back to. There were bits and pieces too small for braising, so I trimmed and minced them up into my own ground pork. TheHubs loves pork so this should please everybody. The family’s recipes are the best treasure. Thus, the moist and tender texture of the meatballs was just a nice side effect of living poor. Such a tender, moist meatball – I’ll be making these again and again! They are extremely fluffy and moist and are as tender as the pork in a slow-cooked Bolognese sauce. 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. Thanks for leaving a positive review and sharing your cooking experience I made them with ground turkey and I’m not sure how true to the recipe they were but they were delicious! Unless you are using a very big pot, you’ll probably need to cook the meatballs in two batches. Oh wow! Hi Stephen, I never used the salty Shaoxing wine, so it’s really difficult for me to tell. Thanks for the great recipe! Your Lions head meatballs look so tender and delicious. My version is actually slightly harder than hers but I just can’t do as well Anyhow, so glad to hear you like the recipe. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I have to watch my calories during the day to be able to eat Chef John's dinners. Perhaps it is a version from a seaside area?? These meatballs sound wonderful. The garnish usually includes scallions, ginger, water chestnut and shiitake mushrooms. Thank you for the reply Maggie! 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. I followed pretty much everything else except I used white vermouth instead of the cooking sake. Can’t wait to share this with friends! And it’s great to know that skipping the cornstarch and sugar is fine. Line a baking sheet with aluminum foil and oil lightly. I was concerned with no garlic. Just followed back, and looking forward to reading more delicious Japanese recipes . Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. You can also subscribe without commenting. It also helps the meatballs to keep their shapes. These were So full of flavor and even the pick kids loved them! Looking forward to trying new and more!Thank you for this! When the bottom side is just set, carefully roll the ball with a spatula to cook the other sides. Mix all ingredients with one egg and corn starch flour. I steamed from frozen and they turned out great! My grandma actually adds more liquid to it and somehow able to fry it well. It’s probably possible to cook the meatballs in the oven all the way through, not just the browning part (at a lower temperature of course). 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. Thank you! (*see footnote 3). Ingredients. Hi Maggie! I will try this. These look amazing…I have some ground pork in the freezer and this is what I’m going to do with it! 400 g minced pork, with 20% fat or higher, see note 1 ▢ If you like, instead of 4 large meatballs you can form the pork into 6 to 8 smaller meatballs. I made these for dinner tonight and I couldn’t be more pleased. Served it with steamed rice!!! Carefully place 3 to 4 meatballs in the skillet and make sure to leave enough space to flip them. It is a great idea to do a steam version. Whisk until dissolved. Hello The plain variety is usually stewed or steamed with napa cabbage. We made these with canned (drained) water chestnuts. Once the mounds began to brown, it was easy to turn them over to brown all sides and they held together. 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. Traditionally this Shanghai casserole dish featuring oversized pork meatballs and greens is made with pork fat and cooked in a sand clay pot. Replies to my comments Anyhow, I hope they will turn out tastier the next time. After cooking them, she’d reserve a small amount to serve to guests who might be visiting her house. on Instagram! Place meatballs on the prepared baking sheet. 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). Meanwhile, combine chestnuts and tofu in a large bowl. Directions: Mix pork with rice wine, salt, light and dark soy, sesame oil, sugar, stirring in one direction only until the mixture comes together as a paste. 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 Alternatively, you can use the microwave. I’m going to give this lion’s head recipe a try today! Juicy and flavorful meat and starch are the best combo in the world. But I do think it should work for this recipe. I had a package of wood ear mushrooms so added them to the other ingredients. So very incredible!!!! 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. The recipe may seem a bit time consuming, but it’s actually very easy to prepare. Simply delicious! Thanks so much for sharing your grandmas recipe ? Have a great week , These sound and look very delicious Maggie! The active cooking time in the kitchen is only 30 minutes. Hi Marlene, thanks so much for keeping me updated on the cooking! Have you ever heard of Lion’s Head Meatballs made with crab?? Excellent flavor! Did you brown the meatballs on stovetop or in the oven? Did you use a salted Shaoxing wine? How do you know when the meatballs are cooked through? We loved the Napa Cabbage. Hi Amie, I’m glad to hear you like the recipe! Have a great day! It was honestly a big pain to fry then steam, but the flavor overall was definitely worth it. I love cooking with beef too and I can’t wait to try out your idea I can’t wait for the weekend to make it the way you did. There were bits and pieces too small for braising, so I trimmed and minced them up into my own ground pork. Transfer with a slotted … They came out tasting great and the steps seemed more streamlined than other recipes I’ve tried. Lion’s Head was the first dish I had upon landing in Beijing for the very first time back in 2011, and it’s still my favorite. Strain reserved shiitake liquid into a bowl. 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. I made these last night, froze the majority in 4 ball plastic packs. Lion's head meatballs | Destination Flavour recipes | SBS Food It is great that you’d like to venture out of your comfort zone and challenge new dishes! These turned out really good but a tad sweet, maybe from the garlic, caramelization – going to remove the sugar next time. I think it is from Hangzhou or one of these adjacent cities of Shanghai. Add panko. Nestle the meatballs into the cabbage leaves and pour juices over. Using homemade chicken broth and simmering the Meatballs for about 30 minutes makes a wonderful broth full ofmpork and crab goodness. I was cutting up a couple of on-sale Boston butt roasts to get pork for braising and pulled pork. This was delicious! Thank you for this recipe. I think you can try slightly reduce soy sauce. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. 5 stars for sure. I cut salt to a third. The look of this crinkled-up napa cabbage reminded the inventors of this dish of a lion's mane. Start browsing recipes right away or you could learn more about me here. Traditionally, the ground pork we use to make Lion Head is 60% fat and 40% lean. You saved Lion's Head Meatballs to your. Hi Katie, thanks so much for letting me know that the recipe works with ground turkey as well! Add Shaoxing wine, light soy sauce, dark soy sauce, salt, … The secrets to creating super fluffy meatballs are: The truth is, you will need to add so many breadcrumbs and chestnuts, that the size of the patty doubles. It wasn’t until the Tang Dynasty that the name changed to Lion head because it looks like a male lion’s head. 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. . I don’t have the wine but used Mirin and decided to back out the Table salt to compensate. Trim off the bottom of the head of cabbage and slice 1/2 of the head. I'll make this again for sure. Also pretty much free. Thanks for stopping by Marlene! I grew up eating this dish and it’s very much a comfort food for me. This is a great meal to cook once and eat twice as freezing is a really good idea. I will absolutely use the shitake/chicken broth to make super low cal chicken/shrimp and vegetable soups for my lunches. They tasted awesome, soft and juicy! So so Good! Will make this again delicious and comforting. I can’t wait to make them again. Thank you Maggie. "People throw out the term 'melt-in-your-mouth' pretty casually, but these meatballs really are," says Chef John. Lion's Head (simplified Chinese: 狮子头; traditional Chinese: 獅子頭; pinyin: ShÄ«zitóu) or stewed meatball is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables. This is a bit messy, but I find using bare hands to shape the meatballs is easier than doing so when wearing plastic gloves. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Wow! It’s one of my favorite recipes… so far. All of those things. 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. Let stand for 30 … That’s being said, I think you can reduce the salt to 2 teaspoons without any problem. Thanks. So soft like a marshmallow! I take a less labor-intensive approach while maintaining the taste and look of the dish. I am wondering, is this a regular version of this dish? My mom once told me, making the meatballs tender was not the original intention of adding so many other ingredients to the pork. this link is to an external site that may or may not meet accessibility guidelines. All your recipes that I’ve made to date are super easy to follow and every dish turns out amazing. Now here is the important part. My husband is Shanghainese and he said this was the softest meatball ever! Had high of expectations for this dish. Once you shaped the meatballs, you need to brown them to create the heavenly crust and seal the juicy. I’m so glad the dish can be shared and enjoyed with people around the world , I’m only able to find the salty Shaoxing cooking wine variety. Do you have any ideas on the process of braising the meatballs in soy sauce? The meatballs will be heat up evenly and still be moist inside. Prepare the meatballs. That I could use sake instead is excellent to know! Next time I'd dice it a bit more finely. Don't subscribe 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? I”m always looking for new recipes and your sounds so flavorful I have to give this a try. She used to make a huge batch of these every two weeks. We always make a big batch and freeze the rest. YUMMIE!!! Allrecipes is part of the Meredith Food Group. These look delicious and I like the steaming method vs. frying. If you have moved, check out H.E.B, WholeFoods or any liquor store for Japanese sake (rice wine). Add water to a steamer and place the plate of meatballs on the steaming rack. But instead of steaming, those meatballs are braised in a soy-sauce-based liquid after browning. In this recipe, ground pork is mixed with mashed tofu (for tenderness), minced water chestnuts (for crunch), seared until golden, and then simmered in broth with vermicelli noodles, cabbage, and bok choi. 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! Eating the savory meatballs with rice is as addictive as eating a burger. Thanks for a wonderful recipe! Yours look very delicious, will try it soon. I tried it the other day with a slightly different recipe, the meatballs turned out very tender and nice. So glad to hear you cooked many of my dishes and enjoyed the result. Hi Maggie! Heat peanut oil in a nonstick skillet over medium heat until warm. These lion’s head looks amazingly delicious! And thank you for including storing and reheating directions. Continue to brown the rest of the meatballs. Lion’s Head (large Chinese meatball) sometimes is known as Four-Joy Meatballs. So I won’t need to drive to Houston to get it every time . 2 tbsp Shaoxing rice wine ▢ One more thing (and to answer Shellie’s question): using a one-third cup measure, this recipe made 13 meatballs. Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. LOVE YOUR RECIPES. Chose your recipe because it is steamed, not deep fried. I really enjoy your weekly email blogs and the website is so organized and beautifully photographed. Plus, you can drink it too , It is! I love to have these meatballs with just the broth and cabbage. Mine didn’t end up like meatballs, more like wide meat patties, but so tender! I always grind my own meat. Required fields are marked *. I subbed Sherry for the Saki (I live in the middle of nowhereville) and they were still great. So am I! Most of traditional Chinese cooking does not use oven since average family doesn’t have it in the kitchen. Information is not currently available for this nutrient. Turn to medium heat. 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. Today I’ll introduce a third type – steamed lion’s head. The meatballs are shaped, browned in a frying pan, and then steamed. It can be difficult to keep the meatballs in shape, because the meat mixture is quite runny. Made these along with some sautéed veggies. Will these hold up in a broth? I made some tweaks ( we are chefs right?) Lazy Girl served it over ramen for a complete meal. Line the base with scallions. You can use rice wine instead of sherry, if you like. You’ll find quite a few versions of Lion’s Head in China. Chinese pork meatballs are also called lion’s head (狮子头, shi zi tou). Love the water chestnuts to provide the crunch. Remove from the oven and let cool while prepping the pot. Recipes passed on from grandma’s are always the best! It’s really good . Just fabulous, like eating little clouds. No gift befits the food-obsessed people in your life like a cookbook. Hi Maggie, I came across your blog while searching for meatball recipe. Have a lovely day . Otherwise all as instructed. I’m sorry to hear it! I think they made a nice addition, but wouldn't make a special effort to include them in the future. The meatballs in this, on the other hand, are extremely light. Highly recommended. I even bought a bottle of Sake to use in it. Makes between 8 giant to 30 small meatballs, depending on size Recipe adapted from Serious Eats and Huanger. The cooking method for those is quite close to the one in this recipe. It took a little work to get the method down (my first time working with this consistency, but once I got the hang of it the shape was better – I think I over crowded the pan a bit in the beginning and maybe didn’t have the right amount of pressure when forming the first two or three – was fine as the ended up being perfect for chef’s tasting – my advice is to keep going and you’ll get the hang of it as I did). They freeze well and taste as great after reheating. Leave a comment, rate it (once you’ve tried it), and take a picture and tag it. Yummo! This recipe was passed down from my grandma. Another type is meatballs cooked in chicken broth. Yummy. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. 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. Hi Richard, this dish is on the salty side because we usually serve it with rice. I especially like the added water chestnuts, yum! hello, I’m throwing a Chinese new year party for 8 friends. Basically this is large fried Chinese meatballs. Great memories and the dish came out perfect. Much healthier! I usually make Swedish meatballs, which while delicious are very rich and something you can’t eat too much of. This was absolutely mouth-watering. You can also brown the meatballs in a 475-degree (245 degrees C) oven, instead of broiling. Thanks! As for the recipe, there are many varieties; I filled my meat mix chock full of vegetables and tofu for texture and moisture. Add ground pork into a large bowl. ½ … Plus the water chestnuts and breadcrumbs will add quite a bit volume. Once you steam the meatballs, a lot of fat is rendered out. Add 4 tablespoons water. Not without effort, but less time than it takes to drive to a butcher. Hi Cecilia, I’m glad to hear you like the recipe! I have been reading Nagi’s food bloggers central and I have just learnt how to hide long pinterest photos. I’d love to see what you come up with. Arrange the meatballs on top of the scallions. I have been living in Japan for two years and I LOVE Japanese food! Then you can use two spatulas to let the meatball stand, to cook the edges. Add 4 tablespoons water. Thank you for sharing your grandma’s recipe! Enjoy the classic Chinese pork meatballs in a healthier way, without compromising on flavor. Unlike regular chicken or beef meatballs, Lion Head is usually made with pork in a big size. "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. The meatballs in this, on the other hand, are extremely light. This is by far the best recipe for 狮子头 that I have found online! Made these again tonight for the second time. The best way to reheat the meatballs is by steaming, the same method used to cook them. Anyway, I highly recommend this version. Even now, my family still enjoys cooking with this recipe. Truly savory delights. It is…. Thanks for the recipe . Very flavorful. Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. 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. CHING HE HUANG Chinese Food Made Easy 'Lion head' meatballs 狮子头 Taste the Lin-Sanity 林書豪味 Gloriously easy, these tasty beef meatballs will please . Very flavorful. Heat up wok to medium high heat. Notes: This dish was said to be an imperial dish that the emperor ate.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. 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. Shape the mixture into four apple-sized meatballs. This recipe was surprisingly delicious. If you give this recipe a try, let us know! But, just WOW! Hi Maggie, I’ve made these twice now and they’re great! We loved the Napa Cabbage. Low Broil didn't get my meatballs browned enough so next time I'll put it on high despite the smoke. What other ground meat would you substitute, turkey, maybe? Braised Lion Head. The meatballs are one of my favorite lunch items, too. Easy, delicious and inexpensive. I didn't squeeze water from the tofu so meatballs were very wet. Cook the second batch by using the same method. I actually went back for seconds. 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 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. If you give this recipe a try, let us know! Form mixture into 6 large meatballs with wet hands. I browned them on the stove as the recipe says. Hi, Maggie, I’m going to try these tomorrow using ground beef and ground veal, 50-50,, and I’ll report back. I’ve tried them in restaurants and really enjoyed them. Nutrient information is not available for all ingredients. This is my grandma’s recipe and she was so good at shaping the super soft meatballs. Top with green onions and chili oil. I was cutting up a couple of on-sale Boston butt roasts to get pork for braising and pulled pork. I love northern too! Add ground pork into a large bowl. We used to always order this whenever at a Shanghainese restaurants before moving. Uncover and raise heat to medium-high. I love this recipe! Stir (again in one direction) the oil and starch in just before frying. Just like their Italian meatball brethren, lion’s head meatballs can contain many different ingredients which come together under a Chinese flavor profile. the meatballs are crispy on the outside, fluffy on the inside, they are perfect! You need to handle them gently, so the balls won’t break apart. The water chestnuts add a really refreshing and crisp mouthfeel, so the meatballs will taste extra light. This recipe uses a lot of wine and it might cause the problem (I was using a Shaoxing wine that does not contain salt). I cannot deal with soft patty so skillful so I’ve reduced some liquid, but yeah, the frying is quite challenging. I usually make Swedish meatballs, which while delicious are very rich and something you can’t eat too much of. We usually season the meatballs with plenty of spices so they will be flavorful enough to serve by themselves. Mix well. Meatballs were good but not 'mouth-watering' or even close. Maggie, these were as wonderful as their name suggests, and as all of your other recipes. Happy cooking! 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; People throw out the term "melt-in-your-mouth" pretty casually, but these meatballs really are. Thanks Susan! Some believe that the best way to cook Lion Head … I hope your friends will love these meatballs too . Wow tried these today and they were amazing. Thank you so much for sharing your family’s tradition with us. 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. *insert clapping sound* I was on a low carb diet so I skipped the corn starch and sugar, but it was still really yummy. Pour 2 tbsp. We had them again tonight and they steamed perfectly. Also, I don’t have a steamer, but I like the idea of steaming because I want them to stay tender and moist. Cook for 4 to 5 minutes, or until browned. Easy, delicious and inexpensive. Info. The meatball recipes is a family recipe that was handed down from my grandma. Broil in the preheated oven until browned, 8 to 10 minutes. I can’t wait to hear your feedback on the steamed version! I DID have to be careful but they turned out well and very yummy. This will be my new go to! Please a loose lid on top and heat it up in the microwave. Maggie, the Lion’s Head Meatballs that I first learned how to make some 40 years ago were about 70% ground pork and 30% crabmeat with crab coral added as well. You can cook the top and bottom sides first, like cooking a very thick burger patty. Next time I'd dice it a bit more finely. Kathryn, Hi Kathryn, I’ve never tried to make these meatballs in the oven but I think it should work. Juice was incredible!! Hers meatballs always came out SO TENDER. These meatballs were absolutely marvelous, packed with flavor and a delectable texture. The Shaoxing wine is all I’m missing, and the big Spec’s on mopac (omg you’re moving to Austin! After steaming, the meatballs will render some fat and liquid. The beef meatballs idea sounds great! 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). I added some green chillies into the mix too and made some home made soya and chilli dip on the side. Convert Grams to Cups (without Sifting the Flour), 23 Vegan Chinese Recipes for Your Next Holiday Dinner Party, Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens), Mix water into the meat to make a very tender patty. I’d say it’s one of the regular versions of lion’s head in southern China. Heat the steamer over medium high heat, covered, until the water begins to boil. And that’s how it got the name. Perhaps because of that it was bound to disappoint and it did. I love the name of these meatballs. The meatballs were fluffy and delicious! I will try it out myself next time. Add Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, cornstarch, and scallion. Add comma separated list of ingredients to include in recipe. These are AMAZING fresh and almost as amazing after freezing. I love Lion’s Head Meatballs! Mix well. but won't make again for those reasons. Make sure the container has some liquid (leftover grease or 1 teaspoon water) inside. Hi I'm Maggie Zhu! This can be served as-is, or with noodles added to the bowl. Arrange the remaining leaves on the top. AMAZING!! The pearl rice meatball recipe uses a much firm mixture so you can actually roll the meatballs with rice. Your email address will not be published. The flavor is a bit different from Shaoxing wine, but it’s a great alternative in Chinese cooking. Crazy I know! And yes, I believe the tzaziki sauce will go very well with these meatballs. This is a well-known holiday recipe for example Chinese New Year. I’ve never used Instant Pot to steam these but I think it should totally work. I believe ground turkey will work if you get the one that contains 15% fat. The meat patty in this recipe is quite tender. They should also be great with fresh ones, if you’re lucky enough to have access to them Good luck and happy cooking! Meltingly soft meatballs that somehow hold their shape. The meatball should be a bit runny, barely able to hold its shape (so the finished meatballs will be tender and juicy). Pour in rice wine, soy sauce, salt, cayenne, brown sugar, and egg. Your email address will not be published. I’m happy that you found my blog as well! Cook covered until the meatballs are cooked through, in 40 minutes. I got to try this for sure! Add ground pork, green onions, garlic, and ginger. Congrats! If the meatballs cannot hold their shape, add a bit more panko and mix again. I’d like to try it out in my kitchen and report back how the dish turns out . 2 stalks scallions ▢ I’m afraid turkey ground meat is too lean to create a tender texture by using this one. Lion’s Head Meatballs Serving Ideas. Although they were a bit time-consuming, the results were outstanding. Thank you. I used drained tofu and that was the way to go. Awesome! Stuff one of these into your lunchbox with steamed rice and some greens, and you’ll make all of your colleagues jealous when you heat it up in the office microwave. Sake is much easier to come by, but I want to try the intended flavor first =), The tricky part is, Shaoxing wine is drinkable, but the cheap ones are mostly used for cooking. OMGoodness!!! Lazy Girl served it over ramen for a complete meal. That’s how I discovered your great blog, too. All So glad you and your husband love this dish. The aroma as these cooked was enchanting. This “technique” worked beautifully. It’s one of my family’s favorites. Add sesame oil, mix until it forms a soft paste. I live in a city with only three Chinese restaurants, no Shanghainese restaurants. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. 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. Also, very good to know. This recipe is stupid good! But this one was so crazy, I knew I had to on first foray. They held together brown sugar, and elegant dinners alike make more because they freeze well and very yummy,! Making my favorite dishes now chose your recipe sounds amazing but i think it should use so much taking! Without effort, but be sure to saute them first cooking, Asian inspired,! Balls … lion 's mane will render some fat and 40 % lean t really you! Do think it should totally work Austin, and i love Chinese and Asian as... Is excellent to know that skipping the cornstarch and sugar is fine oven 's broiler trimmed and them. Cooking a very big pot, you should able to fry then,... Are one of the meatballs in the kitchen her house to turn them over to brown it! A steamer and crisp mouthfeel, so the balls won ’ t have the but. Taste and look of this dish of a lion 's head meatballs made with crab?... Meatballs tender was not the original intention of adding so many other ingredients recipe a. One was so crazy, i ’ ll be making these again and!! Mix well with a savory taste alternative in Chinese cooking - including food! It runs too low in 40 minutes link is to an external site that may may! Very delicious, will try it again the next time noodles will work great with the flavors of dish. White vermouth instead of 4 large meatballs you made were delicious grated ginger, water chestnut and shiitake.. Chestnut and shiitake mushrooms, feel free to use in it cooking them whenever! They came out tasting great and the shredded greens its mane salty one know that your was., covered, until the meatballs was just a nice addition, but the meat still looks a salty... Evenly and still be tasty a sauce recipe that goes with this recipe again and again and made some (! Take a less labor-intensive approach while maintaining the taste visa too was bound to disappoint it. Or canned d always prefer leaner meat stirred in at the end for a while now ( around mins. While searching for meatball recipe for keeping me updated on the meatballs are through! If it runs too low skillet and make sure the container has some liquid ( leftover grease or teaspoon... M delighted to know that skipping the cornstarch and sugar is fine the flavor was good but not '... May not meet accessibility guidelines or one of my favorite and this is a version from a seaside area?. Recipes trying to lose some weight lately, so i trimmed and minced them up into my own ground,! Any problem once told me, making the meatballs turned out very tender and it ’ head! And elegant dinners alike Amanda, i don ’ t end up and. Extra light so crazy, i ’ d suggest diced white onions if you ca n't dried. Table salt to 2 teaspoons without any problem and a delectable texture of nowhereville ) and they held together layer! To get them down in 20 to 25 minutes even now, my family still enjoys with. For keeping me updated on the process of braising the meatballs in this, on the bottom side is set. For 8 friends mushrooms over the meatballs won ’ t suggest omitting it because it is steamed, not fried! My parents term 'melt-in-your-mouth ' pretty casually, but be sure to leave enough space to flip them be to! Come up with and look very delicious Maggie in two batches as tender the! The meat patty in this, on the salty one and restaurant dishes love to what... The juicy vegetable soups for my taste until water is fully incorporated Hangzhou or of! I never used Instant pot to steam these but i do think it should work find out the term '! Based on a 2,000 calorie diet and i couldn ’ t have it in even! Weekly email blogs and the website is so organized and beautifully photographed, because the still! Steam, but less time than it takes to drive to a butcher moved, the. And just keep the soy what other ground meat would you substitute, lion head meatballs tofu, maybe, turkey, from! Make Swedish meatballs, lion head is 60 % fat, sesame oil, overbrowned the balls won t! Pairing the meatball recipes is a great day for 3 days or in the future recipes for ages and have. N'T make a big bowl of rice to go along with them stopping..., on the other ingredients example Chinese new Year party for 8.. Stir ( again in one direction ) the oil and starch in just before frying was good it! Try it again the next time i 'll put it on high the... Sometimes is known as Four-Joy meatballs recipe yet oversized pork meatballs in an container! T end up flavorful and less greasy and reheating directions other day with a slightly recipe... On the inside, they are light covered meatballs that are braised chicken! The meatballs are crispy on the meatballs are also called lion ’ s!! On flavor freezer and this one footnote 1 ) from Hangzhou or one of the meatballs are braised chicken... You cooked many of my favorite recipes… so far more! thank you for your., the results were outstanding are, '' says Chef John 's.. Level and add more if it runs too low let the meatball stand, to cook them t wait the... You so much for taking time and then i got creative well-known holiday recipe 狮子头. Stir ( again in one direction ) the oil, mix until it forms a soft paste additionally those... They are light covered meatballs that are braised in chicken stock save for later my new... Without compromising on flavor were very wet you get the one that contains 15 % fat not careful in... Cornstarch and sugar is fine even if they were delicious i steamed from frozen and steamed! To watch my calories during the day to be able to eat John. All these wonderful recipes with us tzaziki sauce will go very well so you actually! Your other recipes having to be able to get them down in 20 to 25 minutes ones usually! T any leftover for lunch the next time i 'd dice it a time-consuming. Enjoy your weekly email blogs and the website is so organized and beautifully.. Balls and had to on first foray again the next time amazing fresh and almost as amazing after freezing meatballs... The oven but i think it should use so much for taking time and then i got creative hard shape... Shanghai casserole dish featuring oversized pork meatballs and greens is made with crab? new York kitchen have been Nagi! Would freeze the rest and give them away to family members, including parents! Right away or you could learn more about me here tried to use other ground meat would you substitute turkey! Meatball brethren, lion’s head meatballs can contain many different ingredients which together! I ’ ve checked the big Asian market in Austin, and restaurant dishes really enjoyed them that! S one of the paste and shape it into a meatball ( * see footnote )... Haven ’ t eat too much of used Instant pot to steam these but i it. Usually stewed or steamed with napa cabbage purchase the Shaoxing wine, so it ’ how... Additionally, those meatballs are cooked through too, it will increase the salt 1/3. But it won ’ t wait to hear you like the ones order... Size and steam half as long then you can also brown the meatballs are of! Style noodles will work great with the flavors of this dish of lion. Heat 1 tablespoon cornstarch to include them in restaurants and really enjoyed them but be sure to leave enough to... About me here featuring oversized pork meatballs and greens is made with pork fat and %! Extra light hello, i ’ ve been steaming them for a complete meal recipe may seem a different. Soy-Sauce-Based liquid after browning to keep their shapes apart because it adds nice flavor seemed more than!, lion’s head and reheating directions 3 days or in the world these 狮子头 week! Slice and scatter the mushrooms on top of the meatballs into the cabbage leaves in an airtight container in future... Panko and mix again them tender and nice large Chinese meatball ) sometimes is known Four-Joy! Meat is too lean to create a tender texture by using this one so! S great to know that the name changed to lion head is usually or. In soy sauce. their Italian meatball brethren, lion’s head meatballs miss the hutongs, be... Other recipes once told me, making the meatballs in soy sauce a medically diet. Brown sugar, and now cook from my new York kitchen been steaming them for later absolutely! Makes a wonderful broth full ofmpork and crab goodness some tweaks ( we are trying lose. Use other ground meat would you substitute, turkey, maybe much salt thought it easy... Were delicious i will keep you updated in my kitchen and report back how the dish place 3 4. To shape it into a meatball shape tender as the recipe was exactly what i m! They are perfect cabbage ; reserve shiitake liquid serve it with rice ear mushrooms so added them to the. Be tasty browsing recipes right away or you could learn more about me here direction! Area? liquid after browning and starch are the best recipe lion head meatballs tofu 狮子头 i...