Chinese Lionhead Meatballs. Traditionally this Shanghai casserole dish featuring oversized pork meatballs and greens is made with pork fat and cooked in a sand clay pot. The large meatballs are meant to represent a lion, and the shredded greens its mane. For the meatballs: Put the ground beef, rice wine, garlic, spring onions, egg, ginger, soy sauce, sesame oil, cornstarch, salt, and white pepper into a large bowl to combine, stirring in the same.

Basically this is large fried Chinese meatballs. And we are having a braised version today. Add ground pork, green onions, garlic, and ginger. You can have Chinese Lionhead Meatballs using 42 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chinese Lionhead Meatballs

You need of Meatballs.
You need 1 pound of ground pork.
You need 3 tablespoons of soy sauce.
You need 1-1/2 tablespoon of sugar.
It's 1 tablespoons of Shaoxing wine.
Prepare 8 ounces of water chestnuts.
Prepare 1 cup of panko breadcrumbs.
It's 1 teaspoon of sesame seed oil.
Prepare 1/2 teaspoon of ground ginger.
Prepare 1 tablespoon of minced garlic.
Prepare 2 tablespoons of water.
Prepare 3 of large eggs.
You need 1 teaspoon of salt.
Prepare 1 cup of peanut oil to fry in.
You need of Bok Choy.
You need 1-1/2 pound of bok-choy.
You need 1 teaspoon of sesame seed oil.
Prepare 1 teaspoon of salt.
It's 1 tablespoon of soy sauce.
It's of Steaming.
You need 1 quart of water.
Prepare 1 tablespoon of salt.
You need of Broth.
It's 1/4 cup of peanut oil you used to fry meatballs.
It's 1/3 cup of all purpose flour.
Prepare 1/2 teaspoon of salt.
You need 1/2 teaspoon of ground white pepper.
Prepare 1 tablespoon of soy sauce.
It's 1-1/2 pints of chicken broth.
It's 1 splash of sesame seed oil.
It's of Garnish optional.
Prepare 1/4 cup of thinly sliced scallions.
It's 1 teaspoon of soy sauce.
It's 1/2 teaspoon of rice vinegar.
Prepare 1 splash of roasted sesame seed oil.
It's 1 teaspoon of honey.
It's of Rice optional.
It's 1 cup of long grain rice.
You need To taste of salt.
It's 2 tablespoons of soya sauce.
You need 2 cup of steam water with drippings from meatballs and bok-choy.
You need 1/4 cup of peanut oil used to fry meatballs.

Prepare the meatballs Add ground pork into a large bowl. Mix well with a spatula until water is fully incorporated. Add Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, cornstarch, and scallion. Lion's head meatballs are easy to make, which you might not guess from the dish's somewhat grandiose name.

Chinese Lionhead Meatballs instructions

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..
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..
Wash the bok-choy very carefully separate the stalks/ribs..
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..
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..
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!!!.
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..
Measure out 2 cups and add to the sauteeing rice. Bring to a boil and simmer. Add the rest of the soya sauce..
When craters form cover and turn off the heat and let rest covered and undisturbed for 20 minutes. Fluff with a utensil and serve..

Once the meatball is browned on both sides (it doesn't have to be cooked through), remove with a slotted spoon and set aside. Lion's Head Pork Meatballs (Lion's head meatballs) is a highly regarded Chinese cuisine that catches everyone's attention because of its size. It is different because the pork meatballs are stewed in a braising liquid, instead of the conventional method like boiling or baking. Lion Head meatball is a traditional Chinese recipe in Jiang Su and Zhe Jiang province. Unlike regular chicken or beef meatballs, Lion Head is usually made with pork in a big size.