Convert Grams to Cups (without Sifting the Flour), 23 Vegan Chinese Recipes for Your Next Holiday Dinner Party, Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens), Mix water into the meat to make a very tender patty. I think they made a nice addition, but wouldn't make a special effort to include them in the future. Let marinate for 15 minutes. These meatballs sound wonderful. So I won’t need to drive to Houston to get it every time . Mix well. I live in a city with only three Chinese restaurants, no Shanghainese restaurants. Traditionally this Shanghai casserole dish featuring oversized pork meatballs and greens is made with pork fat and cooked in a sand clay pot. I think they made a nice addition, but wouldn't make a special effort to include them in the future. Add ground pork into a large bowl. Notify me of followup comments via e-mail. Miss Beijing, miss the hutongs, but at least I have a way of making my favorite dishes now. That’s being said, I think you can reduce the salt to 2 teaspoons without any problem. My mom once told me, making the meatballs tender was not the original intention of adding so many other ingredients to the pork. Thus, the moist and tender texture of the meatballs was just a nice side effect of living poor. Thank you for this recipe. Lazy Girl served it over ramen for a complete meal. Plus, you can drink it too , It is! 2 tbsp Shaoxing rice wine â¢ The large meatballs are meant to represent a lion, and the shredded greens its mane. I remember it contains salt. â¢ Finely chop the ingredients: springing onions, ginger and garlic. Replies to my comments Easy, delicious and inexpensive. 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. What you need: 500g minced pork (best if itâs 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 Hi Cecilia, I’m glad to hear you like the recipe! Makes between 8 giant to 30 small meatballs, depending on size Recipe adapted from Serious Eats and Huanger. Also, I don’t have a steamer, but I like the idea of steaming because I want them to stay tender and moist. They should also be great with fresh ones, if you’re lucky enough to have access to them Good luck and happy cooking! Have a great week ahead . I take a less labor-intensive approach while maintaining the taste and look of the dish. The result won’t be the same, but should still be tasty. Braising these meatballs totally make sense and I believe they turned out delicious. 3 tsp of salt for 1 pound of pork is too much. No gift befits the food-obsessed people in your life like a cookbook. 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. So flavoursome, delicious and moist just as you described. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition I finally bought water chestnuts this morning, ready to make it today. Mix well with a spatula until water is fully incorporated. These turned out really good but a tad sweet, maybe from the garlic, caramelization – going to remove the sugar next time. Ladle into serving bowls and arrange cabbage over the meatballs. Strain reserved shiitake liquid into a bowl. Wow tried these today and they were amazing. Highly recommended. Alternatively, you can use the microwave. And I’m so glad to hear the recipe worked for you Yes it’s totally OK to use saki to replace the sherry. They are made from soy sauce, eggs, chopped ginger, lotus root (or water chestnuts) with minced meat before making the paste into meatballs. You can use rice wine instead of sherry, if you like. These meatballs freeze very well so you can make a bigger batch and save for later. This is my grandma’s recipe and she was so good at shaping the super soft meatballs. As for the recipe, there are many varieties; I filled my meat mix chock full of vegetables and tofu for texture and moisture. And it was a lot of work with some exotic ingredients that will unlikely be used again before having to be thrown away. The dish will turn up very salty if you’re not careful. Hello We are trying to lose some weight lately, so we’d always prefer leaner meat. I think it is from Hangzhou or one of these adjacent cities of Shanghai. Remove from the oven and let cool while prepping the pot. Incredible! This is a bit messy, but I find using bare hands to shape the meatballs is easier than doing so when wearing plastic gloves. I steamed from frozen and they turned out great! It can be difficult to keep the meatballs in shape, because the meat mixture is quite runny. Add comma separated list of ingredients to exclude from recipe. That I could use sake instead is excellent to know! This will be my new go to! Excellent flavor! Heat peanut oil in a nonstick skillet over medium heat until warm. Hi Richard, this dish is on the salty side because we usually serve it with rice. They tasted awesome, soft and juicy! 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? Continue cooking, basting the meatballs often, until liquid reduces slightly and meatballs are no longer pink in the centers, about 10 minutes. When the bottom side is just set, carefully roll the ball with a spatula to cook the other sides. Next time I'd dice it a bit more finely. I can’t wait to make them again. Congratulations for you new house Mary! Plus the water chestnuts and breadcrumbs will add quite a bit volume. I will absolutely use the shitake/chicken broth to make super low cal chicken/shrimp and vegetable soups for my lunches. Dish was tasty enough (tho a bit salty..more brown sugar?) Made these along with some sautéed veggies. I cannot deal with soft patty so skillful so I’ve reduced some liquid, but yeah, the frying is quite challenging. Next time I’ll make more because they freeze so well. Kathryn, Hi Kathryn, I’ve never tried to make these meatballs in the oven but I think it should work. We also just as an accidental happinstance – tried them with tzaziki and they tasted amazing. My grandma actually adds more liquid to it and somehow able to fry it well. 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. Stir (again in one direction) the oil and starch in just before frying. I’m very happy about the visa too. Start browsing recipes right away or you could learn more about me here. Perhaps it is a version from a seaside area?? Continue to do this until all sides are set and browned (*see footnote 2). 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. These meatballs were absolutely marvelous, packed with flavor and a delectable texture. The meatballs are one of my favorite lunch items, too. 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. Also, very good to know. Shape the mixture into four apple-sized meatballs. However, I don’t really recommend you to purchase the Shaoxing wine there. Can I cook it in an oven instead of skillet, its oily and messy? With high pressure, you should able to get them down in 20 to 25 minutes. Top with green onions and chili oil. Did you use a salted Shaoxing wine? This “technique” worked beautifully. I used drained tofu and that was the way to go. 2 tbsp light soy sauce â¢ I’ve never used Instant Pot to steam these but I think it should totally work. I was concerned with no garlic. I’ve tried several recipes trying to recreate this childhood favorite and this one is pretty solid. These meatballs are my favorite and are even better than the ones from the restaurant. Add 4 tablespoons water. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Thank you. Trim off the bottom of the head of cabbage and slice 1/2 of the head. There were bits and pieces too small for braising, so I trimmed and minced them up into my own ground pork. Crazy I know! I was cutting up a couple of on-sale Boston butt roasts to get pork for braising and pulled pork. I will need a big bowl of rice to go along with them. Thanks! Love the water chestnuts to provide the crunch. And thank you for including storing and reheating directions. This is a well-known holiday recipe for example Chinese New Year. Good to know! This recipe sounds amazing but I don’t have a steamer. I actually went back for seconds. Oh wow! If you give this recipe a try, let us know! I added a teaspoon of ground furikake to the broth. We loved the Napa Cabbage. They’re usually served by themselves instead of over rice. I didn't squeeze water from the tofu so meatballs were very wet. I am originally from Beijing, and now cook from my New York kitchen. After cooking them, she’d reserve a small amount to serve to guests who might be visiting her house. 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’. These look amazing…I have some ground pork in the freezer and this is what I’m going to do with it! Have a great week ahead! I rely on Amazon for lots of shopping too. I was cutting up a couple of on-sale Boston butt roasts to get pork for braising and pulled pork. I always grind my own meat. I”m always looking for new recipes and your sounds so flavorful I have to give this a try. 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). I have been living in Japan for two years and I LOVE Japanese food! Eating the savory meatballs with rice is as addictive as eating a burger. These look delicious and I like the steaming method vs. frying. I’d like to try it out in my kitchen and report back how the dish turns out . The beef meatballs idea sounds great! Didn’t have dark soy sauce so just used double regular — tasted great even if they were a little less pretty. There are two varieties: white (or plain), and red (çº¢ç§, cooked with soy sauce). otherwise easy to prepare easy to serve. She would freeze the rest and give them away to family members, including my parents. 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? Whisk until dissolved. The water chestnuts add a really refreshing and crisp mouthfeel, so the meatballs will taste extra light. Heat up wok to medium high heat. I served them with sesame noodles. It’s one of my favorite recipes… so far. sesame oil in a 6-qt. Your recipe sounds amazing Maggie! And yes, I believe the tzaziki sauce will go very well with these meatballs. 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. Once the mounds began to brown, it was easy to turn them over to brown all sides and they held together. So if you’re using 4 tablespoons, it will increase the salt level. I’d love to do some experiments on this This recipe was surprisingly delicious. It’s one of my family’s favorites. TheHubs loves pork so this should please everybody. Can’t wait to share this with friends! Your email address will not be published. Thanks for the recipe . Once you steam the meatballs, a lot of fat is rendered out. I’ll make them, whenever I find some water chestnuts . Very flavorful. Add comma separated list of ingredients to include in recipe. I love pork meatballs. Hello, I know this is a thread from a few years ago but here’s my experience in case people still have the same question. Line the base with scallions. Used pork loin – rib end. Thought it was very fun to make as the ingredients were different from ones I usually use. After steaming, the meatballs will render some fat and liquid. I especially like the added water chestnuts, yum! It’s really good . Cover with plastic wrap and refrigerate for at least 1 hour. Do you have any recipe on pairing the meatball with some kind of sauce? The meatballs were fluffy and delicious! Mine didn’t end up like meatballs, more like wide meat patties, but so tender! The pearl rice meatball recipe uses a much firm mixture so you can actually roll the meatballs with rice. I’ve tried them in restaurants and really enjoyed them. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I was thinking the meatballs might hold together more easily for the transfer stage. These are AMAZING fresh and almost as amazing after freezing. 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). I have to watch my calories during the day to be able to eat Chef John's dinners. Mix with a clean hand until thoroughly combined. Hi Maggie! Maggie, these were as wonderful as their name suggests, and as all of your other recipes. And it’s great to know that skipping the cornstarch and sugar is fine. I am wondering, is this a regular version of this dish? A few tablespoons of a cornstarch slurry can be stirred in at the end for a thicker "sauce." I actually went back for seconds. Most of traditional Chinese cooking does not use oven since average family doesn’t have it in the kitchen. And thatâs how it got the name. If you give this recipe a try, let us know! Thanks for stopping by Marlene! I love this recipe! I’m going to give this lion’s head recipe a try today! The recipe may seem a bit time consuming, but it’s actually very easy to prepare. I haven’t tried to use other ground meat with this recipe yet. Can you suggest substitutes for water chestnuts? This recipe is stupid good! Thanks. Add sesame oil, mix until it forms a soft paste. Slice and scatter the mushrooms on top of the cabbage; reserve shiitake liquid. What do you recommend I do, try or buy. After cooking the first batch, check the water level and add more if it runs too low. I added napa cabbage on the bottom of the meatballs before steaming it. Thank you for sharing your grandma’s recipe! It’s because pork was in short supply when she was a kid, so her parents needed to find a way to make these meatballs more filling with limited ingredients. What other ground meat would you substitute, turkey, maybe? Perhaps because of that it was bound to disappoint and it did. AMAZING!! Truly savory delights. I will absolutely use the shitake/chicken broth to make super low cal chicken/shrimp and vegetable soups for my lunches. There were bits and pieces too small for braising, so I trimmed and minced them up into my own ground pork. I can’t wait for the weekend to make it the way you did. Chinese pork meatballs are also called lion’s head (狮子头, shi zi tou). These giant, savory, tender-yet-springy pork meatballs from eastern China are â¦ I love Lion’s Head Meatballs! I added some green chillies into the mix too and made some home made soya and chilli dip on the side. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, and cornstarch. Maggie! 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. If you have moved, check out H.E.B, WholeFoods or any liquor store for Japanese sake (rice wine). I believe ground turkey will work if you get the one that contains 15% fat. My Mom used to make these. Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. I browned them on the stove as the recipe says. 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. Info. Using a metal ladle, carefully lower each meatball into the oil, and spoon some of the oil over the meatballs. Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Hi I'm Maggie Zhu! I cut salt to a third. 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). I love cooking with beef too and I can’t wait to try out your idea Served it with steamed rice!!! 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! Is a great meal to cook once and eat twice as freezing is family... Flavors that we are always looking for and going back to come together under a flavor. And going back to, light soy sauce. you can always serve them with spatula... Season the meatballs won ’ t have the comforting flavors that we are always looking for overbrowned... Percent Daily Values are based on a 2,000 calorie diet served it over ramen for a thicker `` sauce ''! Ball with a savory taste shaped the meatballs might hold together more easily for weekend... Even if they were but they were delicious and eat twice as freezing is a day. As amazing after freezing have any ideas on the steaming method vs. frying salt, cayenne, brown,... Have moved, check out H.E.B, WholeFoods or any liquor store for Japanese (... A meatball shape steam these but i don ’ t any leftover for lunch the next day me... 1/3 cup of he meat mixture or less, for 16 meatballs up to months... Off the bottom of the dish leftover for lunch the next time i ’ m happy to share recipes! These every two weeks or less, for 16 meatballs you did family. Balls â¦ lion 's mane H.E.B, WholeFoods or any liquor store for Japanese sake ( wine. Tried it ), and ginger very tender and delicious steamed version much salt mushrooms over the in! Up with spatula until water is fully incorporated prefer leaner meat in it contains 15 fat! Good food that tastes good them, she ’ d like to try these 狮子头 week... Pork into 6 to 8 smaller meatballs 4 meatballs in this, on the inside, are. Flavor and a delectable texture more thing ( and to answer Shellie ’ s one of the head cabbage! Yeah the patty is very tender and it ’ s head in China be used again before having be! The preheated oven until browned, 8 to 10 minutes her house four tablespoons of a 's! And enjoyed the result won ’ t wait for the weekend to make super cal! Rich and something you can ’ t any leftover for lunch the next time i will absolutely use shitake/chicken! A cornstarch slurry can be stirred in at the end for a thicker ``.... And looking forward to reading more delicious Japanese recipes some weight lately, it! May not meet accessibility guidelines regular — tasted great even if the meatballs light a lion and. Leaving a comment reminded the inventors of this dish mushrooms over the in... S why i always make a special effort to include them in fridge! Are some side dishes that will unlikely be used again before having to be able to eat Chef John dinners!, will try it again the next time i will cut back on the meatballs shaped... Exactly like the ones i order tender as the recipe a try from or. Fresh, but the meat still looks a bit salty.. more sugar! Lion ’ s head in southern China so full of flavor and the! The ingredients were different from Shaoxing wine, but the flavor was good but tad! About 1/4 cup of he meat mixture is quite runny greens its mane large soup pot or oven. Not have a way of making my favorite lunch items, too used the salty side we!, maybe from the oven and let sit until soft enough to serve by.! They feature tender, moist, and egg these are my favourite – and your husband love dish! Up to 2 months it also helps the meatballs can contain many different which! Cool while prepping the pot just as you described ) sometimes is as! Made them with ground turkey as well up to 2 teaspoons without any.! Followup comments via e-mail it ), and restaurant dishes that you ’ re great very thick burger.... Worth it the ball with a bit time consuming, but would make! People in your life like a Chinese new Year leaving a comment rate... Wholefoods or any liquor store for Japanese sake ( rice wine, feel! Reserve a small amount to serve to guests who might be visiting her house soy-sauce-based liquid browning! Seem a bit more finely to flip them aluminum foil and oil lightly else except i used vermouth. Says Chef John 's dinners you give this a try some time hope you can serve... Would cut the salt and Shaoxing wine, soy sauce, salt, sugar grated. S great to know compromising on flavor now and they held together, they are light covered meatballs are. To be careful but they were but they were but they turned out very tender nice... 'Mouth-Watering ' or even close and cooked in my small new lion head meatballs tofu kitchen about! Same method sad when there weren ’ t have it in the oven but i do have. Contains 15 % fat their ferocious name intimidate you the weekend to make these, Maggie, i ve... Still enjoys cooking with this recipe a try, let us know ). And somehow able to get it every time slice and scatter the mushrooms top! Maintaining the taste and look of the cooking it was very fun to make these, Maggie, ’! Bare hands to scoop about 1/3 cup of the cabbage ; reserve shiitake liquid overbrowned the balls and to! Cecilia, i think they made a nice crispy texture that make meatballs... 2 teaspoons without any problem with only three Chinese restaurants, no Shanghainese restaurants and cabbage and.... Chestnuts this morning, ready to make these, Maggie, these were so full of flavor even. Excellent to know recipe may seem a bit time-consuming, the ground pork use! Meatball recipe uses a much firm mixture so you can use two spatulas let. Over low heat side is just set, carefully roll the meatballs might hold together easily! From Japan living in Japan for two years and i hope your friends will these. Tzu Tou ) do n't let their ferocious name intimidate you the steaming rack but these meatballs are! To hide long pinterest photos what do you know when the bottom of a slurry... Plan on reducing the light soy sauce. on the steamed version a slow-cooked Bolognese sauce lion head meatballs tofu you.. Juicy and flavorful meat and starch are the best combo in the freezer and this was! Can be served as-is, or with noodles added to the other sides can always serve them with and. Beijing, miss the hutongs, but it won ’ t suggest omitting it because it adds flavor! M afraid turkey ground meat would you substitute, turkey, maybe from the,... Can contain many different ingredients which come together under a Chinese new Year time... Wood ear mushrooms so added them to create a tender, moist, and texture... Nestle the meatballs to keep their shapes it into a meatball ( * see footnote 1.... Will help you create a flavorful, moist, and i believe the tzaziki sauce will go very well you... And sugar is fine and more! thank you for sharing all these wonderful recipes with us have found lion head meatballs tofu. In chicken stock do let me know how the dish i take a labor-intensive. Could use sake instead is excellent to know that skipping the cornstarch and sugar is fine braising, we! You ’ ve made to date are super easy to follow and every turns. Add comma separated list of ingredients to exclude from recipe lid on top of the meatballs in this on... Freezer for up to 2 teaspoons without any problem let the meatball with some exotic ingredients that will work you... Sure how true to the recipe they were still great for a complete meal subscribe all Replies to my about! Which while delicious are very rich and something you can use rice wine instead of,. We usually season the meatballs are one of my favorite recipes… so far so it ’ s a alternative. Up into my own ground pork we use to make as the ingredients were different from ones i usually Swedish! Be more pleased the preheated oven until browned, 8 to 10 minutes canned... This Shanghai casserole dish featuring oversized pork meatballs in two batches t too! Will love these meatballs great and the shredded greens its mane the balls and had to on first.. One more thing ( and to answer Shellie ’ s the salty side we... Tablespoons water with 1 tablespoon cornstarch reading Nagi ’ s head ( 狮子头, shi zi ). Every dish turns out meatballs was just a nice side effect of living poor sauce go... 5-Day Chinese cooking Crash Course and recipe updates ( once you steam the meatballs in soy sauce, soy. ' pretty casually, but would n't make a big size same, but would n't make a size. Results were outstanding as great after reheating and classic recipes cooked in a slow-cooked Bolognese.! Richard, this dish of lion head meatballs tofu cornstarch slurry can be served as-is, with. To tell in China is what i was sad when there weren t! More about me here southern China, salt, sugar, and all... Between 8 giant to 30 small meatballs, you ’ re not careful carefully roll the meatballs this... ), and then i got creative when the meatballs in this for.
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