So I won’t need to drive to Houston to get it every time . I haven’t tried to use other ground meat with this recipe yet. Made these again tonight for the second time. Plus the water chestnuts and breadcrumbs will add quite a bit volume. Thanks for leaving a positive review and sharing your cooking experience Mix well. For this one, I didn’t have water chestnuts and no way of getting any, so I substituted with a firm apple, in the same quantity. I believe ground turkey will work if you get the one that contains 15% fat. Did you use a salted Shaoxing wine? but won't make again for those reasons. Ladle into serving bowls and arrange cabbage over the meatballs. Next time I'd dice it a bit more finely. Congratulations for you new house Mary! All of those things. Happy cooking and hope the dish will turn out great . The finished meatballs will end up flavorful and less greasy. Unless you are using a very big pot, you’ll probably need to cook the meatballs in two batches. The best way to reheat the meatballs is by steaming, the same method used to cook them. And thank you for including storing and reheating directions. Next time I will cut back on the salt and Shaoxing wine. So the water chestnuts need to be fresh or canned? ½ … 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. I will try it out myself next time. The recipe may seem a bit time consuming, but it’s actually very easy to prepare. Add comma separated list of ingredients to include in recipe. Arrange the meatballs on top of the scallions. Thanks! The meatballs were fluffy and delicious! It’s one of my family’s favorites. Pour in rice wine, soy sauce, salt, cayenne, brown sugar, and egg. You will find out the meat balls really look like a Chinese guardian lions head … Lion’s Head Meatballs. Also, I don’t have a steamer, but I like the idea of steaming because I want them to stay tender and moist. Or would it fall apart because it wasn’t browned first? A family pork meatball recipe that uses breadcrumbs, water chestnuts, and aromatics to make super light, fluffy and juicy meatballs that are bursting with flavor. 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. I used drained tofu and that was the way to go. Cooking was easy as well. Such a tender, moist meatball – I’ll be making these again and again! I was cutting up a couple of on-sale Boston butt roasts to get pork for braising and pulled pork. I’d love to make these, Maggie, but I don’t cook wiht pork. 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? Happy cooking and hope you have a great week ahead . Emeril Lagasse introduces a show dedicated to Shanghi and prepares braised lion's head, a fried meatball dish made with tofu, pork, and beef. I won’t suggest omitting it because it adds nice flavor. Hi Maggie! I made these for dinner tonight and I couldn’t be more pleased. They are extremely fluffy and moist and are as tender as the pork in a slow-cooked Bolognese sauce. Continue cooking, basting the meatballs often, until liquid reduces slightly and meatballs are no longer pink in the centers, about 10 minutes. Thank you for sharing your grandma’s recipe! Once the mounds began to brown, it was easy to turn them over to brown all sides and they held together. But instead of steaming, those meatballs are braised in a soy-sauce-based liquid after browning. Trim off the bottom of the head of cabbage and slice 1/2 of the head. I will need a big bowl of rice to go along with them. Just followed back, and looking forward to reading more delicious Japanese recipes . Cooking was easy as well. There is no perfect substitutes because water chestnuts add a nice crispy texture that make the meatballs light. I think you can try slightly reduce soy sauce. This is a well-known holiday recipe for example Chinese New Year. And yes, I believe the tzaziki sauce will go very well with these meatballs. Served it with steamed rice!!! Highly recommended. Now here is the important part. After cooking the first batch, check the water level and add more if it runs too low. There were bits and pieces too small for braising, so I trimmed and minced them up into my own ground pork. I usually make Swedish meatballs, which while delicious are very rich and something you can’t eat too much of. Basically this is large fried Chinese meatballs. Mine didn’t end up like meatballs, more like wide meat patties, but so tender! Transfer with a slotted … And that’s how it got the name. I had a package of wood ear mushrooms so added them to the other ingredients. Also, thanks for showing Nagi how to hide collage pins. There are two varieties: white (or plain), and red (红烧, cooked with soy sauce). Enjoy the classic Chinese pork meatballs in a healthier way, without compromising on flavor. Most of traditional Chinese cooking does not use oven since average family doesn’t have it in the kitchen. I didn’t check Spec’s yet, but I’m suspect the Shaoxing wine is not delicious enough for a liquor store. They tasted awesome, soft and juicy! These are my favourite – and your recipe sounds exactly like the ones I order. Percent Daily Values are based on a 2,000 calorie diet. Top with green onions and chili oil. Much healthier! Replies to my comments People throw out the term "melt-in-your-mouth" pretty casually, but these meatballs really are. Used pork loin – rib end. Form mixture into 6 large meatballs with wet hands. Anyhow, do let me know if you find Shaoxing wine! Add the ginger and white parts of the scallions, and … I love cooking with beef too and I can’t wait to try out your idea I have been living in Japan for two years and I LOVE Japanese food! Cook the second batch by using the same method. I love northern too! I made your version of Lion’s Head for my family’s Chinese New Year dinner last night and it was very good. 100 g minced chicken ▢ The meatballs in this, on the other hand, are extremely light. "It's an old and oft-repeated story that this dish—a big, round meatball surrounded by cabbage and noodles—got its name from its resemblance to the shaggy mane of a lion. I don’t have the wine but used Mirin and decided to back out the Table salt to compensate. My husband, whose nickname is Mr. Fussy, said this was definitely a recipe to make again. I even bought a bottle of Sake to use in it. Stuff one of these into your lunchbox with steamed rice and some greens, and you’ll make all of your colleagues jealous when you heat it up in the office microwave. 红烧狮子头 Braised Lion’s Head Meatballs (budgetpantry.com) Makes 6 large meatballs. Love your recipes! Add sesame oil, mix until it forms a soft paste. on Instagram! Add to the pot, pouring over each meatball. As for the recipe, there are many varieties; I filled my meat mix chock full of vegetables and tofu for texture and moisture. The Shaoxing wine is all I’m missing, and the big Spec’s on mopac (omg you’re moving to Austin! I’m sorry to hear it! Meatballs were good but not 'mouth-watering' or even close. Love the water chestnuts to provide the crunch. I can’t wait for the weekend to make it the way you did. To make your own hot chili oil for garnish, crush 1 teaspoon red pepper flakes with vegetable oil in a mortar and pestle and let sit for 3 hours to overnight. I love Lion’s Head Meatballs! Notify me of followup comments via e-mail. 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). 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. Re your question – I’ve never tried to steam these meatballs without browning but I imagine it might collapse or fall apart because the mixture is quite runny. *insert clapping sound* I was on a low carb diet so I skipped the corn starch and sugar, but it was still really yummy. Cover with plastic wrap and refrigerate for at least 1 hour. 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. Lion head was one of the dishes been created but back at that time Lion head is not known as Lion head. It tastes like home. They should also be great with fresh ones, if you’re lucky enough to have access to them Good luck and happy cooking! 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. What can I use to substitute water chestnut? I served them with sesame noodles. I didn't squeeze water from the tofu so meatballs were very wet. Heat the steamer over medium high heat, covered, until the water begins to boil. If the meatballs cannot hold their shape, add a bit more panko and mix again. I’ve tried them in restaurants and really enjoyed them. After steaming, the meatballs will render some fat and liquid. I'll make this again for sure. this link is to an external site that may or may not meet accessibility guidelines. I have been reading Nagi’s food bloggers central and I have just learnt how to hide long pinterest photos. Have a great week , These sound and look very delicious Maggie! Just tried this recipe and oh my goodness! Prepare the meatballs. Incredible! We had them again tonight and they steamed perfectly. 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