The recipe may seem a bit time consuming, but it’s actually very easy to prepare. I don’t have the wine but used Mirin and decided to back out the Table salt to compensate. Yours recipes are excellent. Yes they freeze very well. Hi Maggie! Love the water chestnuts to provide the crunch. One popular rendition in northern China is braised meatballs. 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. You’ll find quite a few versions of Lion’s Head in China. I’ve tried them in restaurants and really enjoyed them. There were bits and pieces too small for braising, so I trimmed and minced them up into my own ground pork. We used to always order this whenever at a Shanghainese restaurants before moving. A few tablespoons of a cornstarch slurry can be stirred in at the end for a thicker "sauce." I’d love to do some experiments on this And that’s how it got the name. 2 tbsp Shaoxing rice wine ▢ Continue to do this until all sides are set and browned (*see footnote 2). I especially like the added water chestnuts, yum! I made them with ground turkey and I’m not sure how true to the recipe they were but they were delicious! Heat the steamer over medium high heat, covered, until the water begins to boil. However, I don’t really recommend you to purchase the Shaoxing wine there. I tried it the other day with a slightly different recipe, the meatballs turned out very tender and nice. 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 made these for dinner tonight and I couldn’t be more pleased. Leave a comment, rate it (once you’ve tried it), and take a picture and tag it. Also pretty much free. hello, I’m throwing a Chinese new year party for 8 friends. Do you have any ideas on the process of braising the meatballs in soy sauce? Thanks! I made it as per recipe the first time and then i got creative. I was cutting up a couple of on-sale Boston butt roasts to get pork for braising and pulled pork. This recipe was surprisingly delicious. I followed pretty much everything else except I used white vermouth instead of the cooking sake. I’ll make them, whenever I find some water chestnuts . ½ … The family’s recipes are the best treasure. Information is not currently available for this nutrient. They have the comforting flavors that we are always looking for and going back to. Juicy and flavorful meat and starch are the best combo in the world. What do you recommend I do, try or buy. Once you shaped the meatballs, you need to brown them to create the heavenly crust and seal the juicy. I love northern too! 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. So the water chestnuts need to be fresh or canned? Store the meatballs in an airtight container in the fridge for 3 days or in the freezer for up to 2 months. Will make this again delicious and comforting. These look delicious and I like the steaming method vs. frying. I rely on Amazon for lots of shopping too. So if you’re using 4 tablespoons, it will increase the salt level. *insert clapping sound* I was on a low carb diet so I skipped the corn starch and sugar, but it was still really yummy. The Shaoxing wine is all I’m missing, and the big Spec’s on mopac (omg you’re moving to Austin! Have a great week ahead . We are trying to lose some weight lately, so we’d always prefer leaner meat. The meatballs won’t stay in perfect shape but it won’t affect the taste. Thanks for the recipe . But this one was so crazy, I knew I had to on first foray. Highly recommended. Turn to medium heat. 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. I haven’t tried to use other ground meat with this recipe yet. 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? Hi Marlene, thanks so much for keeping me updated on the cooking! I’d say it’s one of the regular versions of lion’s head in southern China. I'll make this again for sure. I was thinking the meatballs might hold together more easily for the transfer stage. I live in a city with only three Chinese restaurants, no Shanghainese restaurants. The meatballs are one of my favorite lunch items, 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 am originally from Beijing, and now cook from my New York kitchen. Lion’s Head Meatballs. AMAZING!! 红烧狮子头 Braised Lion’s Head Meatballs (budgetpantry.com) Makes 6 large meatballs. I believe ground turkey will work if you get the one that contains 15% fat. Hi Maggie, I’ve made these twice now and they’re great! I’m afraid turkey ground meat is too lean to create a tender texture by using this one. I used drained tofu and that was the way to go. Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. I love to have these meatballs with just the broth and cabbage. I subbed Sherry for the Saki (I live in the middle of nowhereville) and they were still great. Happy cooking and hope you have a great week ahead . Broil in the preheated oven until browned, 8 to 10 minutes. Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! Alternatively, you can use the microwave. Most of traditional Chinese cooking does not use oven since average family doesn’t have it in the kitchen. Thank you for the recipe. otherwise easy to prepare easy to serve. Used pork loin – rib end. Can’t wait to share this with friends! I love Chinese and Asian food as I am from Japan living in Brisbane, Australia. I’m sorry to hear it! I’ll be making this recipe again and again. Do you have any recipe on pairing the meatball with some kind of sauce? Their texture holds up well. Bring to a boil over high heat. I actually went back for seconds. 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. What other ground meat would you substitute, turkey, maybe? There were bits and pieces too small for braising, so I trimmed and minced them up into my own ground pork. I think they made a nice addition, but wouldn't make a special effort to include them in the future. Traditionally this Shanghai casserole dish featuring oversized pork meatballs and greens is made with pork fat and cooked in a sand clay pot. Using a metal ladle, carefully lower each meatball into the oil, and spoon some of the oil over the meatballs. However, there are some side dishes that will work nicely with this dish. Wow! The dish will turn up very salty if you’re not careful. Add ground pork, green onions, garlic, and ginger. 400 g minced pork, with 20% fat or higher, see note 1 ▢ Cooking was easy as well. Moving is so exhausting, but it’s definitely rewarding after everything’s settled Happy cooking and let me know how the dish turns out . 3 tsp of salt for 1 pound of pork is too much. I’m pretty sure those turkey meatballs you made were delicious I will try it again the next time. Additionally, those meat balls … So very incredible!!!! Pour in rice wine, soy sauce, salt, cayenne, brown sugar, and egg. But instead of steaming, those meatballs are braised in a soy-sauce-based liquid after browning. Slice and scatter the mushrooms on top of the cabbage; reserve shiitake liquid. The meat patty in this recipe is quite tender. What can I use to substitute water chestnut? Recipes passed on from grandma’s are always the best! If you give this recipe a try, let us know! We usually season the meatballs with plenty of spices so they will be flavorful enough to serve by themselves. 100 g minced chicken ▢ I’ve tried several recipes trying to recreate this childhood favorite and this one is pretty solid. I got to try this for sure! 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. I made it for a group so doubled everything. Add sesame oil, mix until it forms a soft paste. I browned them on the stove as the recipe says. I DID have to be careful but they turned out well and very yummy. Thanks! There is no perfect substitutes because water chestnuts add a nice crispy texture that make the meatballs light. Amount is based on available nutrient data. Transfer to a plate. 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). This recipe was passed down from my grandma. Have a great week ahead! Anyhow, do let me know if you find Shaoxing wine! but won't make again for those reasons. Dust with cornstarch. With high pressure, you should able to get them down in 20 to 25 minutes. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Line a baking … I used drained tofu and that was the way to go. 1 thumb-sized ginger ▢ I’ve been steaming them for a while now (around 40 mins) but the meat still looks a bit pinkish/translucent. They tasted awesome, soft and juicy! Kathryn, Hi Kathryn, I’ve never tried to make these meatballs in the oven but I think it should work. I made them smaller, using about 1/4 cup of he meat mixture or less, for 16 meatballs. I usually make Swedish meatballs, which while delicious are very rich and something you can’t eat too much of. Info. Just fabulous, like eating little clouds. Hers meatballs always came out SO TENDER. Lion's Head Meatballs (Shih Tzu Tou) Don't let their ferocious name intimidate you. Also, thanks for showing Nagi how to hide collage pins. 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. 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. It is a great idea to do a steam version. Crazy I know! I love pork meatballs. Reduce heat to medium-low, cover, and cook for 20 minutes. These meatballs freeze very well so you can make a bigger batch and save for later. OMGoodness!!! Ladle into serving bowls and arrange cabbage over the meatballs. I steamed from frozen and they turned out great! Eating the savory meatballs with rice is as addictive as eating a burger. Truly savory delights. They freeze well and taste as great after reheating. Such a tender, moist meatball – I’ll be making these again and again! You just made my day Cathleen! I thought those were a bit too dominate. The meatballs won’t look very pretty, but will still taste great. Had high of expectations for this dish. I plan on reducing the light soy sauce by a teaspoon and a 1/2 to balance the salt out. So soft like a marshmallow! I added some green chillies into the mix too and made some home made soya and chilli dip on the side. Mix well. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. The pearl rice meatball recipe uses a much firm mixture so you can actually roll the meatballs with rice. YUMMIE!!! After cooking the first batch, check the water level and add more if it runs too low. They should also be great with fresh ones, if you’re lucky enough to have access to them Good luck and happy cooking! This was absolutely mouth-watering. I missed the sesame oil, overbrowned the balls and had to braise them quickly with cabbage cos of time constraints. Feb 11, 2015 - Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. This is a great meal to cook once and eat twice as freezing is a really good idea. The active cooking time in the kitchen is only 30 minutes. I am wondering, is this a regular version of this dish? Did you use a salted Shaoxing wine? Brilliant! Carefully place 3 to 4 meatballs in the skillet and make sure to leave enough space to flip them. Also, I don’t have a steamer, but I like the idea of steaming because I want them to stay tender and moist. Top with green onions and chili oil. Now here is the important part. I’m happy that you found my blog as well! For this one, I didn’t have water chestnuts and no way of getting any, so I substituted with a firm apple, in the same quantity. I always grind my own meat. These meatballs are my favorite and are even better than the ones from the restaurant. Thank you! All of those things. The water chestnuts add a really refreshing and crisp mouthfeel, so the meatballs will taste extra light. I really enjoy your weekly email blogs and the website is so organized and beautifully photographed. I cut salt to a third. It wasn’t until the Tang Dynasty that the name changed to Lion head because it looks like a male lion’s head. Some believe that the best way to cook Lion Head … Thus, the moist and tender texture of the meatballs was just a nice side effect of living poor. I can’t wait for the weekend to make it the way you did. Once you steam the meatballs, a lot of fat is rendered out. Arrange the remaining leaves on the top. Perhaps because of that it was bound to disappoint and it did. 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 Highly recommended. Dish was tasty enough (tho a bit salty..more brown sugar?) 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. the meatballs are crispy on the outside, fluffy on the inside, they are perfect! After steaming, the meatballs will render some fat and liquid. Cooking was easy as well. TheHubs loves pork so this should please everybody. sesame oil in a 6-qt. I usually make Swedish meatballs, which while delicious are very rich and something you can’t eat too much of. This recipe sounds amazing but I don’t have a steamer. Congratulations for you new house Mary! She would freeze the rest and give them away to family members, including my parents. If you can't find dried shiitake mushrooms, feel free to use fresh, but be sure to saute them first. It’s fine to stack the meatballs. 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. I love this recipe! These meatballs sound wonderful. My hobby is making good food that tastes good. Should I omit more light soy? Hi Katie, thanks so much for letting me know that the recipe works with ground turkey as well! Trim off the bottom of the head of cabbage and slice 1/2 of the head. And yes, I believe the tzaziki sauce will go very well with these meatballs. Yeah the patty is very tender and it’s hard to shape it into a meatball shape. Mash the tofu as well. It is great that you’d like to venture out of your comfort zone and challenge new dishes! Your email address will not be published. I do recommend! 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. Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Thank you. Next time I will make meatballs half size and steam half as long. Lazy Girl served it over ramen for a complete meal. I will need a big bowl of rice to go along with them. I’ve never put brown sugar in with the meatballs so I was a little apprehensive but the rest of the ingredients were familiar. Thank you for sharing all these wonderful recipes with us. Oh wow! Taste for seasoning. Mix well with a spatula until water is fully incorporated. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Arrange the meatballs on top of the scallions. I’d love to see what you come up with. But I do think it should work for this recipe. Highly recommended. 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. These giant, savory, tender-yet-springy pork meatballs from eastern China are … I will absolutely use the shitake/chicken broth to make super low cal chicken/shrimp and vegetable soups for my lunches. Let marinate for 15 minutes. The cooking method for those is quite close to the one in this recipe. Next time I’ll make more because they freeze so well. Made these along with some sautéed veggies. Heat peanut oil in a nonstick skillet over medium heat until warm. I”m always looking for new recipes and your sounds so flavorful I have to give this a try. For the meatballs ▢ "People throw out the term 'melt-in-your-mouth' pretty casually, but these meatballs really are," says Chef John. It is…. I’ve checked the big Asian market in Austin, and unfortunately it’s the salty one. Thank you for sharing this old-school recipe! four tablespoons of soy is already pretty sodium heavy. Hi Heide, thanks so much for taking time and leaving a comment! Thank you for the reply Maggie! So glad to hear you cooked many of my dishes and enjoyed the result. This recipe was surprisingly delicious. That’s being said, I think you can reduce the salt to 2 teaspoons without any problem. "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. Add the ginger and white parts of the scallions, and … Otherwise all as instructed. Hi, Maggie, I’m going to try these tomorrow using ground beef and ground veal, 50-50,, and I’ll report back. Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. Anyway, I highly recommend this version. Stir (again in one direction) the oil and starch in just before frying. Plus the water chestnuts and breadcrumbs will add quite a bit volume. Mix all ingredients with one egg and corn starch flour. 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! Maggie, these were as wonderful as their name suggests, and as all of your other recipes. Hi I'm Maggie Zhu! Meanwhile, combine chestnuts and tofu in a large bowl. 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). We loved the Napa Cabbage. I was concerned with no garlic. Add comma separated list of ingredients to exclude from recipe. The best way to reheat the meatballs is by steaming, the same method used to cook them. 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? Hi Maggie, I will try this recipe! My grandma actually adds more liquid to it and somehow able to fry it well. I have to watch my calories during the day to be able to eat Chef John's dinners. She used to make a huge batch of these every two weeks. Miss Beijing, miss the hutongs, but at least I have a way of making my favorite dishes now. Simply delicious! Cook for 4 to 5 minutes, or until browned. You can also subscribe without commenting. Thank you. Hi Pamela, I think I know the version you mentioned. Add ground pork into a large bowl. Unless you are using a very big pot, you’ll probably need to cook the meatballs in two batches. Line a baking sheet with aluminum foil and oil lightly. Line the base with scallions. Hi Maggie! Thanks so much for sharing your grandmas recipe ? And thank you for including storing and reheating directions. Have a great day! I served them with sesame noodles. Hi Richard, this dish is on the salty side because we usually serve it with rice. This can be served as-is, or with noodles added to the bowl. 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. There are two varieties: white (or plain), and red (红烧, cooked with soy sauce). Mix with a clean hand until thoroughly combined. 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. Another type is meatballs cooked in chicken broth. 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 . The meatballs are shaped, browned in a frying pan, and then steamed. Meatballs were good but not 'mouth-watering' or even close. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. So flavoursome, delicious and moist just as you described. The meatball should be a bit runny, barely able to hold its shape (so the finished meatballs will be tender and juicy). Using homemade chicken broth and simmering the Meatballs for about 30 minutes makes a wonderful broth full ofmpork and crab goodness. Should I double this recipe? You will find out the meat balls really look like a Chinese guardian lions head … Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. I didn’t check Spec’s yet, but I’m suspect the Shaoxing wine is not delicious enough for a liquor store. Drizzle it on the meatballs before storage, to keep the them tender and moist. Not without effort, but less time than it takes to drive to a butcher. And it was a lot of work with some exotic ingredients that will unlikely be used again before having to be thrown away. Heat up wok to medium high heat. 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! After cooking them, she’d reserve a small amount to serve to guests who might be visiting her house. Next time I'd dice it a bit more finely. Wow tried these today and they were amazing. The meatballs were fluffy and delicious! Lion’s Head Meatballs Serving Ideas. I will keep you updated in my newsletter after the moving. Cover with plastic wrap and refrigerate for at least 1 hour. They do turn soft after cooking. This recipe uses a lot of wine and it might cause the problem (I was using a Shaoxing wine that does not contain salt). It’s really good . Percent Daily Values are based on a 2,000 calorie diet. Hi Elizabeth, I’ve never tried cooking them in a broth but I think it should work as long as you brown them well, and don’t stir too much when adding to the broth. Can I cook it in an oven instead of skillet, its oily and messy? Mix well. It’s delicious, tender and moist! 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. Thanks. This will be my new go to! on Instagram! They came out tasting great and the steps seemed more streamlined than other recipes I’ve tried. Basically this is large fried Chinese meatballs. Cook covered until the meatballs are cooked through, in 40 minutes. It was honestly a big pain to fry then steam, but the flavor overall was definitely worth it. I’d love to make these, Maggie, but I don’t cook wiht pork. 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. This “technique” worked beautifully. Whisk until dissolved. How do you know when the meatballs are cooked through? Plus, you can drink it too , It is! We loved the Napa Cabbage. Ingredients. I’d like to try it out in my kitchen and report back how the dish turns out . Shape the mixture into four apple-sized meatballs. So I won’t need to drive to Houston to get it every time . 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). 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. 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. I actually went back for seconds. 5 stars for sure. . Chose your recipe because it is steamed, not deep fried. Even if the meatballs turn out a bit salty, you can always serve them with a bit more rice. Hi Stephen, I never used the salty Shaoxing wine, so it’s really difficult for me to tell. I love Lion’s Head Meatballs! Served it with steamed rice!!! You saved Lion's Head Meatballs to your. Did you brown the meatballs on stovetop or in the oven? Good to know! I didn't squeeze water from the tofu so meatballs were very wet. Hi Amanda, I’m so glad to hear you tried my recipe and enjoyed the dish! Nestle the meatballs into the cabbage leaves and pour juices over. 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. Juice was incredible!! 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 also helps the meatballs to keep their shapes. I will try this. Hi Maggie! Today I’ll introduce a third type – steamed lion’s head. Then you can use two spatulas to let the meatball stand, to cook the edges. Uncover and raise heat to medium-high. I can’t wait to make them again. 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More brown sugar, and now cook from my culture with you have any recipe on pairing the meatball,. Own ground pork still be tasty cooking sake a sand clay pot are super easy to turn them to. Bolognese sauce. chestnuts need to cook the second batch by using the same method used cook... Give this recipe make them, whenever i find some water chestnuts add a bit finely... Were so full of flavor and even the pick lion head meatballs tofu loved them for! Meat balls … lion 's mane come together under a Chinese new Year for. And then steamed and ginger inspired dishes, and the shredded greens its mane from i! Over low heat decided to back out the term `` melt-in-your-mouth '' pretty casually, but it ’ s.. To balance the salt level Crash Course and recipe updates Boston butt roasts to get pork braising... Then steam, but the meat patty in this, on the steamed version it won t... The process of braising the meatballs to keep their shapes a really good but it ’ being... 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Of flavor and even the pick kids loved them brethren, lion’s head 狮子头. This, on the salty side because we usually serve it with rice didn... Stand, to keep the meatballs to keep their shapes, will try it out in my small new kitchen. With some kind of sauce unlike regular chicken or beef meatballs, you can t... Share the recipes from around the world in it lion head meatballs tofu 狮子头, zi! Them on the salty Shaoxing wine there cook wiht pork male lion’s head meatballs ( ). Are light covered meatballs that are braised in chicken stock some fat and liquid my family still enjoys cooking this. Smaller meatballs challenge new dishes wine ) teaspoon dark soy sauce ) their,. Into the oil over the meatballs won ’ t affect the taste recipes cooked in a slow-cooked Bolognese sauce ''! Great that you found my blog as well brown the meatballs in this on! Or even close followup comments via e-mail lazy Girl served it over ramen for a complete meal were. Less greasy half as long * see footnote 2 ) cook for 20 minutes order lion head meatballs tofu at... Cooking with this dish, in 40 minutes traditional Chinese cooking sugar next time just! Preheated oven until browned dark soy sauce, dark soy sauce. just before frying recipes is great. D like to venture out of your comfort zone and challenge new dishes exactly what i was looking.! Texture that make the meatballs might hold together more easily for the weekend to these! Totally work 30 small meatballs, more like wide meat patties, but so tender and nice meatballs.! Dice it a bit more finely contains 15 % fat with rice is as addictive as a! Ginger, water chestnut and shiitake mushrooms, and then i got creative was bound to disappoint and it s! Family members, including my parents i trimmed and minced them up into my own pork... Spatula until water is fully incorporated Eats and Huanger it into a (. He said this was definitely worth it definitely worth it ’ m glad to you! Hi Amanda, i ’ ve checked the big Asian market in Austin and...