Thanks! I am originally from Beijing, and now cook from my New York kitchen. I haven’t tried to use other ground meat with this recipe yet. Remove from the oven and let cool while prepping the pot. 100 g minced chicken ⢠Happy cooking and hope the dish will turn out great . I made these last night, froze the majority in 4 ball plastic packs. This recipe was surprisingly delicious. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Pour 2 tbsp. Chose your recipe because it is steamed, not deep fried. That I could use sake instead is excellent to know! 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. The dish will turn up very salty if you’re not careful. If you can't find dried shiitake mushrooms, feel free to use fresh, but be sure to saute them first. Turn to medium heat. Emeril Lagasse introduces a show dedicated to Shanghi and prepares braised lion's head, a fried meatball dish made with tofu, pork, and beef. Can I cook it in an oven instead of skillet, its oily and messy? Easy, delicious and inexpensive. ½ ⦠Stir (again in one direction) the oil and starch in just before frying. but won't make again for those reasons. Mix well with a spatula until water is fully incorporated. Add 4 tablespoons water. And thank you for including storing and reheating directions. Cook for 4 to 5 minutes, or until browned. Notify me of followup comments via e-mail. I cut salt to a third. Reduce heat to medium-low, cover, and cook for 20 minutes. This recipe is stupid good! She used to make a huge batch of these every two weeks. The Shaoxing wine is all I’m missing, and the big Spec’s on mopac (omg you’re moving to Austin! I actually went back for seconds. This was delicious! Eating the savory meatballs with rice is as addictive as eating a burger. The finished meatballs will end up flavorful and less greasy. I’d love to see what you come up with. I usually make Swedish meatballs, which while delicious are very rich and something you can’t eat too much of. After cooking them, she’d reserve a small amount to serve to guests who might be visiting her house. Slice and scatter the mushrooms on top of the cabbage; reserve shiitake liquid. 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 was cutting up a couple of on-sale Boston butt roasts to get pork for braising and pulled pork. 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. Add panko. eep… just tried the recipe and the flavor was good but it’s wayyyyy too salty for my taste. The family’s recipes are the best treasure. So so Good! Thank you for sharing this old-school recipe! I plan on reducing the light soy sauce by a teaspoon and a 1/2 to balance the salt out. TheHubs loves pork so this should please everybody. But instead of steaming, those meatballs are braised in a soy-sauce-based liquid after browning. Ladle into serving bowls and arrange cabbage over the meatballs. Uncover and raise heat to medium-high. This “technique” worked beautifully. I’d suggest diced white onions if you don’t have water chestnuts. Dust with cornstarch. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, and cornstarch. The meatballs were fluffy and delicious! It is a great idea to do a steam version. Not without effort, but less time than it takes to drive to a butcher. Hi Heide, thanks so much for taking time and leaving a comment! I’d love to make these, Maggie, but I don’t cook wiht pork. Hi Anita, sorry I do not have a sauce recipe that goes with this dish. But I do think it should work for this recipe. Congratulations for you new house Mary! four tablespoons of soy is already pretty sodium heavy. Low Broil didn't get my meatballs browned enough so next time I'll put it on high despite the smoke. Can’t wait to make these. All of those things. Thanks so much for sharing your grandmas recipe ? 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. Trim off the bottom of the head of cabbage and slice 1/2 of the head. Required fields are marked *. However, I don’t really recommend you to purchase the Shaoxing wine there. 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. Lion's head meatballs | Destination Flavour recipes | SBS Food Traditionally this Shanghai casserole dish featuring oversized pork meatballs and greens is made with pork fat and cooked in a sand clay pot. LOVE YOUR RECIPES. Hi Katie, thanks so much for letting me know that the recipe works with ground turkey as well! They are light covered meatballs that are braised in chicken stock. I didn’t check Spec’s yet, but I’m suspect the Shaoxing wine is not delicious enough for a liquor store. And thatâs how it got the name. You saved Lion's Head Meatballs to your. Thanks for stopping by Marlene! Next time I'd dice it a bit more finely. Cooking was easy as well. It was honestly a big pain to fry then steam, but the flavor overall was definitely worth it. These meatballs sound wonderful. Lionâs Head Meatballs Serving Ideas. Add the ginger and white parts of the scallions, and ⦠400 g minced pork, with 20% fat or higher, see note 1 ⢠Add ground pork, green onions, garlic, and ginger. Hers meatballs always came out SO TENDER. Leave a comment, rate it (once you’ve tried it), and take a picture and tag it. The best way to reheat the meatballs is by steaming, the same method used to cook them. I’m happy that you found my blog as well! Add comma separated list of ingredients to include in recipe. Add comma separated list of ingredients to exclude from recipe. Had high of expectations for this dish. I made them smaller, using about 1/4 cup of he meat mixture or less, for 16 meatballs. Strain reserved shiitake liquid into a bowl. We also just as an accidental happinstance – tried them with tzaziki and they tasted amazing. I love Lion’s Head Meatballs! 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). Highly recommended. We loved the Napa Cabbage. I used drained tofu and that was the way to go. Thanks for the recipe . Feb 11, 2015 - Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. I actually went back for seconds. Truly savory delights. 1 thumb-sized ginger ⢠AMAZING!! Place meatballs on the prepared baking sheet. These meatballs are my favorite and are even better than the ones from the restaurant. I will try it out myself next time. We had them again tonight and they steamed perfectly. The look of this crinkled-up napa cabbage reminded the inventors of this dish of a lion's mane. 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. Awesome! That’s how I discovered your great blog, too. Crazy I know! Thank you for this recipe. These turned out really good but a tad sweet, maybe from the garlic, caramelization – going to remove the sugar next time. 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. I usually make Swedish meatballs, which while delicious are very rich and something you can’t eat too much of. She would freeze the rest and give them away to family members, including my parents. Also, very good to know. I can’t wait for the weekend to make it the way you did. I’d love to do some experiments on this I don’t have the wine but used Mirin and decided to back out the Table salt to compensate. I will need a big bowl of rice to go along with them. Hi I'm Maggie Zhu! You’ll find quite a few versions of Lion’s Head in China. Hi Stephen, I never used the salty Shaoxing wine, so it’s really difficult for me to tell. One more thing (and to answer Shellie’s question): using a one-third cup measure, this recipe made 13 meatballs. The meat patty in this recipe is quite tender. 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). Your email address will not be published. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Place tofu slices in a heatproof bowl, and pour boiling water on top to cover. Yes they freeze very well. Have a lovely day . Today I’ll introduce a third type – steamed lion’s head. They came out tasting great and the steps seemed more streamlined than other recipes I’ve tried. Your Lions head meatballs look so tender and delicious. A squeeze of siracha sauce on top brought it all together. If you give this recipe a try, let us know! I will absolutely use the shitake/chicken broth to make super low cal chicken/shrimp and vegetable soups for my lunches. If you give this recipe a try, let us know! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Happy cooking and let me know how the dish turns out . The active cooking time in the kitchen is only 30 minutes. Use bare hands to scoop about 1/3 cup of the paste and shape it into a meatball (*see footnote 1). I’ve been steaming them for a while now (around 40 mins) but the meat still looks a bit pinkish/translucent. Add ground pork into a large bowl. Now here is the important part. Moving is so exhausting, but it’s definitely rewarding after everything’s settled Served it with steamed rice!!! This is my grandma’s recipe and she was so good at shaping the super soft meatballs. Hi Pamela, I think I know the version you mentioned. Next time I will make meatballs half size and steam half as long. What other ground meat would you substitute, turkey, maybe? I have to watch my calories during the day to be able to eat Chef John's dinners. You can use rice wine instead of sherry, if you like. Such a tender, moist meatball – I’ll be making these again and again! Will these hold up in a broth? Also, there is only 1 teaspoon dark soy sauce. Used pork loin – rib end. It’s really good . Cook covered until the meatballs are cooked through, in 40 minutes. Hi Amanda, I’m so glad to hear you tried my recipe and enjoyed the dish! Lazy Girl served it over ramen for a complete meal. 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. These were So full of flavor and even the pick kids loved them! Very flavorful. Another type is meatballs cooked in chicken broth. I’ve been using recipes for ages and I’m so excited to try these 狮子头 this week! I’ve tried them in restaurants and really enjoyed them. You will find out the meat balls really look like a Chinese guardian lions head ⦠Pour in rice wine, soy sauce, salt, cayenne, brown sugar, and egg. 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. I love to have these meatballs with just the broth and cabbage. There is no perfect substitutes because water chestnuts add a nice crispy texture that make the meatballs light. They feature tender, moist, and light meatballs with a savory taste. Miss Beijing, miss the hutongs, but at least I have a way of making my favorite dishes now. But, just WOW! This is by far the best recipe for 狮子头 that I have found online! Form mixture into 6 large meatballs with wet hands. 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. 3 tsp of salt for 1 pound of pork is too much. So I won’t need to drive to Houston to get it every time . The meatballs are shaped, browned in a frying pan, and then steamed. Top with green onions and chili oil. My husband, whose nickname is Mr. Fussy, said this was definitely a recipe to make again. "It's an old and oft-repeated story that this dishâa big, round meatball surrounded by cabbage and noodlesâgot its name from its resemblance to the shaggy mane of a lion. Happy cooking and let me know how the dish turns out . on Instagram! I made your version of Lion’s Head for my family’s Chinese New Year dinner last night and it was very good. Unlike regular chicken or beef meatballs, Lion Head is usually made with pork in a big size. So soft like a marshmallow! Heat the steamer over medium high heat, covered, until the water begins to boil. 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. People throw out the term "melt-in-your-mouth" pretty casually, but these meatballs really are. Kathryn, Hi Kathryn, I’ve never tried to make these meatballs in the oven but I think it should work. otherwise easy to prepare easy to serve. Hi Maggie, I came across your blog while searching for meatball recipe. The cooking method for those is quite close to the one in this recipe. Drizzle it on the meatballs before storage, to keep the them tender and moist. Made these along with some sautéed veggies. We just signed everything for our very first house, so no more boonyland living for a while, though finding just the right things may still rely on the almighty Amazon sometimes) might be able to order me some if they don’t have it stocked already. Let stand for 30 ⦠It’s one of my family’s favorites. Braising these meatballs totally make sense and I believe they turned out delicious. Just mix 2 tablespoons water with 1 tablespoon cornstarch. The meatballs will be heat up evenly and still be moist inside. It’s not often I follow a recipe as written. Add 4 tablespoons water. Hi Amie, I’m glad to hear you like the recipe! Thanks for leaving a feedback. I’ve checked the big Asian market in Austin, and unfortunately it’s the salty one. My wife had asked if there would be any sauce, what with it being served over rice, so I used your meatball recipe, and supplemented it with napa cabbage stir-fried in the pan I’d browned the meatballs in, then steamed the meatballs over a bed of the stir-fried cabbage (Virginia Lee and Craig Claiborne’s The Chinese Cookbook, was my intro to Chinese cooking in the 1970s and they serve it over cabbage). Carefully place 3 to 4 meatballs in the skillet and make sure to leave enough space to flip them. I was cutting up a couple of on-sale Boston butt roasts to get pork for braising and pulled pork. Once you shaped the meatballs, you need to brown them to create the heavenly crust and seal the juicy. Congrats! Maggie! Your email address will not be published. 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. We are trying to lose some weight lately, so we’d always prefer leaner meat. Add sesame oil, mix until it forms a soft paste. Have you ever heard of Lion’s Head Meatballs made with crab?? It also helps the meatballs to keep their shapes. Instructions Pour 1 tsp. 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. Made these again tonight for the second time. It can be difficult to keep the meatballs in shape, because the meat mixture is quite runny. My grandma actually adds more liquid to it and somehow able to fry it well. They tasted awesome, soft and juicy! Cover with plastic wrap and refrigerate for at least 1 hour. It tastes like home. These giant, savory, tender-yet-springy pork meatballs from eastern China are ⦠Did you use a salted Shaoxing wine? These are my favourite – and your recipe sounds exactly like the ones I order. Hi Maggie, I will try this recipe! I finally bought water chestnuts this morning, ready to make it today. Also, I don’t have a steamer, but I like the idea of steaming because I want them to stay tender and moist. Once you steam the meatballs, a lot of fat is rendered out. Lionâs Head Meatballs. They have the comforting flavors that we are always looking for and going back to. The meatballs are one of my favorite lunch items, too. Additionally, those meat balls ⦠These look delicious and I like the steaming method vs. frying. Lazy Girl served it over ramen for a complete meal. Information is not currently available for this nutrient. Hi, Maggie, I’m going to try these tomorrow using ground beef and ground veal, 50-50,, and I’ll report back. Thank you for sharing all these wonderful recipes with us. So glad to hear you cooked many of my dishes and enjoyed the result. Should I omit more light soy? This recipe was surprisingly delicious. 2 stalks scallions ⢠Will make this again delicious and comforting. Here's Chef John's tender, melt-in-your-mouth version of Lion's Head meatballs, the Chinese dish that's simmered with vegetables in a savory broth. Even now, my family still enjoys cooking with this recipe. Easy, delicious and inexpensive. Add ground pork into a large bowl. Just tried this recipe and oh my goodness! Braised lion head comes from the northern part of China and is known as the four happiness meatballs, with four smaller ones instead of a big one. They should also be great with fresh ones, if you’re lucky enough to have access to them Good luck and happy cooking! I hope you can give the recipe a try some time. Thanks! And I will see if the right kind of ground turkey might work.. Hi Marlene, thanks for leaving a comment and let me know! My hobby is making good food that tastes good. Let marinate for 15 minutes. I do recommend! I’ll make them, whenever I find some water chestnuts . Arrange the remaining leaves on the top. Cooking was easy as well. Have a great week ahead . Or would it fall apart because it wasn’t browned first? Shape the mixture into four apple-sized meatballs. Happy cooking! Thank you! Consider this recipe a base foundation, from which you can add tofu, breadcrumbs and water chestnuts to the pork mixture and dark soy sauce and vermicelli noodles to the braising liquid. Line the base with scallions. Wow tried these today and they were amazing. I’m pretty sure those turkey meatballs you made were delicious I will try it again the next time. Thanks for the great recipe! So am I! I made it as per recipe the first time and then i got creative. Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. If the meatballs are still a bit tough, blend in more water and mix well, 1 tablespoon at a time, until the paste turns soft. Heat up wok to medium high heat. Enjoy the classic Chinese pork meatballs in a healthier way, without compromising on flavor. Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. I have to watch my calories during the day to be able to eat Chef John's dinners. Looking forward to trying new and more!Thank you for this! Taste for seasoning. I made some tweaks ( we are chefs right?) There are two varieties: white (or plain), and red (红ç§, cooked with soy sauce). I take a less labor-intensive approach while maintaining the taste and look of the dish. Thank you! 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. CHING HE HUANG Chinese Food Made Easy 'Lion head' meatballs ç®å头 Taste the Lin-Sanity ææ¸è±ªå³ Gloriously easy, these tasty beef meatballs will please . Yogurt is such a great idea . Most of traditional Chinese cooking does not use oven since average family doesn’t have it in the kitchen. The meat mixture was quite liquidy, as you describe in the recipe, so I used a one-third cup measure to drop mounds of meat into the hot oil in my pan. My husband is Shanghainese and he said this was the softest meatball ever! Very flavorful. The large meatballs are meant to represent a lion, and the shredded greens its mane. Replies to my comments Ingredients. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. I love Chinese and Asian food as I am from Japan living in Brisbane, Australia. That’s why I always make a big batch and save them for later. This recipe uses a lot of wine and it might cause the problem (I was using a Shaoxing wine that does not contain salt). Did you brown the meatballs on stovetop or in the oven? Good to know! Start browsing recipes right away or you could learn more about me here. Perhaps because of that it was bound to disappoint and it did. 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 added a teaspoon of ground furikake to the broth. Hi Marlene, thanks so much for keeping me updated on the cooking! Love the Lions head meatball. Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour. There were bits and pieces too small for braising, so I trimmed and minced them up into my own ground pork. So if you’re using 4 tablespoons, it will increase the salt level. I was concerned with no garlic. Mix well. You need to handle them gently, so the balls won’t break apart. So very incredible!!!! Hi Maggie! The meatballs won’t look very pretty, but will still taste great. Using a metal ladle, carefully lower each meatball into the oil, and spoon some of the oil over the meatballs. Juicy and flavorful meat and starch are the best combo in the world. This was absolutely mouth-watering. Otherwise all as instructed. 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’. saucepan and arrange cabbage leaves in an even layer. So flavoursome, delicious and moist just as you described. It wasnât until the Tang Dynasty that the name changed to Lion head because it looks like a male lionâs head. Add Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, cornstarch, and scallion. Can’t wait to share this with friends! Lionâs Head (large Chinese meatball) sometimes is known as Four-Joy Meatballs. 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Came across your blog while searching for meatball recipe uses a much firm mixture so you can give recipe... Recipes from around the world plan on reducing the light soy sauce, soy! For keeping me updated on the steaming rack meatball stand, to once... It wasn ’ t suggest omitting it because it adds nice flavor flavors of dish! Hope you have any ideas on the steaming rack tasted amazing so excited to it... The restaurant tradition with us tender as the recipe a try the majority in ball. Name intimidate you with some exotic ingredients that will work if you like the may! Separated list of ingredients to the recipe says learn how to hide collage pins,... Browned enough so next time i 'll put it on high despite smoke... Your favorite, cayenne, brown sugar, and cornstarch, she ’ d suggest white. In restaurants and really enjoyed them personal consumption a recipe as written two spatulas let. I tried it ), and restaurant dishes love Chinese and Asian as... 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