Chinese Lionhead Meatballs. Lion's Head Meatballs (狮子头 - s hīzitóu) are large pork meatballs that are steamed/braised and served with vegetables. Their name derives from their shape, which resembles the head of a Chinese guardian lion, or foo dog. It can be eaten any time of year, but is often served as a celebration dish!

Lion's Head (large Chinese meatball) sometimes is known as Four-Joy Meatballs. This is a well-known holiday recipe for example Chinese New Year. Basically this is large fried Chinese meatballs. You can cook Chinese Lionhead Meatballs using 42 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chinese Lionhead Meatballs

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

And we are having a braised version today. Additionally, those meat balls can also be steamed or use as ingredient in soup recipes. Pork meatballs - How to make Asian Lion's head meatballs. The best way to prep the pork is to cut the fat and mince the lean meat separately.

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..

Cut the lean meat into small pieces, then mince it finely. Mincing is essential to break down the meat into a paste instead of remains as small pieces. Chinese pork meatballs are also called lion's head (狮子头, shi zi tou). They feature tender, moist, and light meatballs with a savory taste. 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.