Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chinese lionhead meatballs. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chinese Lionhead Meatballs is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Chinese Lionhead Meatballs is something which I’ve loved my entire life. They’re nice and they look wonderful.

Chinese braised Lion's Head Meatballs have long been a noticeable gap in our repertoire. But now that Chinese New Year is upon us again, and we're heading into a new decade, we figured it was finally time to nail down and record this classic recipe! Inspired by Shanghai and the love of the Classic Lionhead Meatball Noodles at Gu Sha, Ching cooks a healthy Chinese version of her Lionhead Meatball Noodle.

To get started with this recipe, we have to prepare a few ingredients. You can cook chinese lionhead meatballs using 42 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Chinese Lionhead Meatballs:

1. Take Meatballs
2. Get 1 pound ground pork
3. Take 3 tablespoons soy sauce
4. Get 1-1/2 tablespoon sugar
5. Make ready 1 tablespoons Shaoxing wine
6. Prepare 8 ounces water chestnuts
7. Get 1 cup panko breadcrumbs
8. Make ready 1 teaspoon sesame seed oil
9. Take 1/2 teaspoon ground ginger
10. Get 1 tablespoon minced garlic
11. Get 2 tablespoons water
12. Take 3 large eggs
13. Take 1 teaspoon salt
14. Take 1 cup peanut oil to fry in
15. Get Bok Choy
16. Get 1-1/2 pound bok-choy
17. Prepare 1 teaspoon sesame seed oil
18. Prepare 1 teaspoon salt
19. Prepare 1 tablespoon soy sauce
20. Make ready Steaming
21. Prepare 1 quart water
22. Take 1 tablespoon salt
23. Take Broth
24. Get 1/4 cup peanut oil you used to fry meatballs
25. Prepare 1/3 cup all purpose flour
26. Make ready 1/2 teaspoon salt
27. Make ready 1/2 teaspoon ground white pepper
28. Prepare 1 tablespoon soy sauce
29. Get 1-1/2 pints chicken broth
30. Make ready 1 splash sesame seed oil
31. Take Garnish optional
32. Get 1/4 cup thinly sliced scallions
33. Make ready 1 teaspoon soy sauce
34. Take 1/2 teaspoon rice vinegar
35. Prepare 1 splash roasted sesame seed oil
36. Prepare 1 teaspoon honey
37. Prepare Rice optional
38. Get 1 cup long grain rice
39. Prepare To taste salt
40. Prepare 2 tablespoons soya sauce
41. Make ready 2 cup steam water with drippings from meatballs and bok-choy
42. Make ready 1/4 cup peanut oil used to fry meatballs

Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. Why this recipe works: Mashed tofu guarantees moist and tender meatballs. Two kinds of pork, including fatty ground pork, adds moisture to the. Lion's head meatballs is a Shanghai casserole dish featuring oversized pork meatballs and bok choy.

Instructions to make Chinese Lionhead Meatballs:

1. Mix the meatball ingredients. It may be a bit runny if so add a little more panko breadcrumbs. If to hard add a little water.
2. Heat the oil. Form the meatballs and fry the meatballs in the oil. The meatballs will be just sticky but firm enough to form. Get the water boiling in the steamer so it will be ready to steam. Get a good crust on the outside of the meatballs. No need to get the meatballs done, that will happen when you steam it.
3. Wash the bok-choy very carefully separate the stalks/ribs.
4. If you are using baby bok-choy just trim the ends. If using bigger bok-choy cut the big parts of the stalks into small portions. Coat the bok-choy with sesame seed oil, soya sauce, and salt. Let sit and marinate for 10 minutes. Steam the bok-choy with the fried meatballs for 30-40 minutes.
5. In the pot with the flour mixture add and reduce the chicken broth to half. When the bok-choy and meatballs are done dip into bowls or plates, and add some of the broth.
6. Slice the scallions and mash gently with a fork to separate the rings. Add to a bowl with soya sauce, honey, sesame oil, and vinegar serve over the top as an option, or just serve with meatballs over the top of rice, and bok-choy with the sauce. I hope you enjoy!!!
7. Add oil to pot and sauté the rice. Add 1 tablespoon of soy sauce and splash of sesame seed oil. The water should still be hot.
8. Measure out 2 cups and add to the sauteeing rice. Bring to a boil and simmer. Add the rest of the soya sauce.
9. When craters form cover and turn off the heat and let rest covered and undisturbed for 20 minutes. Fluff with a utensil and serve.

It is traditionally cooked in a sand Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking. Lion's Head or stewed meatball is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables. There are two varieties: white (or plain), and red (红烧, cooked with soy sauce). Lion's Head (large Chinese meatball) sometimes is known as Four-Joy Meatballs. This is a well-known holiday recipe for example Usually for most of Chinese meatballs, we like to add some vegetables; on one hand, balancing the nutrition and on the other hand.

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