Lions Head Casserole Recipes

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LION'S HEAD CASSEROLE (SHIH TZU TOU)



Lion's Head Casserole (Shih Tzu Tou) image

This dish conveys the grandeur of formal Chinese dinners, but there's nothing intimidating about its preparation. The balance of flavors is sublime, and the presentation is striking - ruffled Napa cabbage is arranged around large pork meatballs to create the appearance of the lionlike Tibetan dog.

Provided by Lillian Chou

Categories     Wok     Leafy Green     Mushroom     Onion     Pork     Rice     Vegetable     Fry     Stir-Fry     Dinner     Gourmet     Lunar New Year     Dairy Free

Yield 4 servings

Number Of Ingredients 19

8 large dried shiitake mushrooms (3/4 ounces)
2 cups boiling-hot water
1 pound ground pork butt (not lean)
1 large bunch scallions (white and pale green parts only), finely chopped
6 large fresh water chestnuts, peeled and finely chopped, or 10 canned whole water chestnuts, rinsed, drained, and finely chopped
1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
2 teaspoons Asian sesame oil
1 teaspoon sugar
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons soy sauce
1 1/4 teaspoons salt
1 (2 1/2- to 3-pound) head Napa cabbage
2/3 cup peanut or vegetable oil
1 tablespoon cornstarch
1/4 teaspoon black pepper
2 cups reduced-sodium chicken broth (16 fluid ounces)
Accompaniment: steamed white rice
Special Equipment
a well-seasoned 14-inch flat-bottomed wok

Steps:

  • Cover mushrooms with boiling-hot water (2 cups) in a bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid (discard remainder or reserve for another use). Discard mushroom stems and cut caps into very thin slices.
  • Meanwhile, mix together pork, scallions, water chestnuts, rice wine, sesame oil, sugar, 1 tablespoon ginger, 1 tablespoon soy sauce, and 1/2 teaspoon salt in a large bowl with your hands. Gather together pork mixture and throw against bottom or side of bowl 5 or 6 times to firm texture, then chill, covered, until ready to use.
  • Remove and reserve 4 large cabbage leaves. Halve cabbage head lengthwise, then cut out and discard core. Cut cabbage halves crosswise into 2-inch-wide pieces.
  • Heat wok over high heat until a drop of water evaporates instantly. Swirl 2 tablespoons peanut oil to coat bottom and sides of wok, then stir-fry mushrooms, half of cabbage, and remaining tablespoon ginger until cabbage begins to wilt, 1 to 2 minutes. Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes. Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes. Transfer mixture to a 4-quart clay pot or a 4- to 5-quart heavy pot, arranging evenly on bottom. Wipe wok clean with paper towels.
  • Stir together cornstarch, pepper, and remaining tablespoon soy sauce in a small bowl until smooth.
  • Divide pork mixture into quarters, then coat your hands with some of cornstarch mixture. Form 4 large meatballs, transferring each as formed to a large plate and then recoating your hands.
  • Heat wok over high heat until a drop of water evaporates instantly, then pour in remaining peanut oil (enough to measure a scant 1/4 inch in wok). Reduce heat to moderately high and gently arrange meatballs in wok. 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). Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot. Add broth, then cover meatballs completely with reserved 4 cabbage leaves. Bring liquid just to a boil, then reduce heat and gently simmer, covered, 1 hour. (Check occasionally to be sure liquid is not boiling vigorously.) Season broth with salt, then move large cabbage leaves around side of pot to resemble a lion's mane. Serve in individual shallow bowls.

CHINESE LION'S HEAD SOUP



Chinese Lion's Head Soup image

This is my family's version of lion's head soup and for me it is the best type of comfort food! It is best served with white sticky rice, and wonderful enjoyed on a cold winter day.

Provided by Lei Lei Wyatt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 14

1 pound ground pork
1 egg
1 tablespoon cornstarch
2 teaspoons sesame oil
1 tablespoon minced fresh ginger root
¼ teaspoon monosodium glutamate (MSG)
1 teaspoon salt
2 green onions, chopped and divided
1 tablespoon vegetable oil
1 head napa cabbage, cored and cut into chunks
2 cups low-sodium chicken broth
2 cups water, or as needed
1 tablespoon soy sauce
2 teaspoons sesame oil

Steps:

  • Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
  • Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
  • Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

Nutrition Facts : Calories 431.1 calories, Carbohydrate 7.1 g, Cholesterol 130.2 mg, Fat 34 g, Fiber 1.6 g, Protein 24.1 g, SaturatedFat 10.8 g, Sodium 990.6 mg, Sugar 2.4 g

LION'S HEAD CASSEROLE



Lion's Head Casserole image

Chinese dish, I call it cabbage and meatball soup at home. You can use boy choy instead of napa cabbage. This is a combination of a few variations to this recipe, and the way we like to eat ours. Serve with steaming hot rice for a complete meal. I like to place this in the crockpot (set-it-and-forget-it) and cook it for the afternoon if possible because the longer you cook this dish the more tender and melt-in-your-mouth the meatballs are.

Provided by JMigs0

Categories     Vegetable

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 lb ground lean pork
4 dried shiitake mushrooms, soaked in warm water for at least 10 mins
1 bunch green onion, chopped
1 teaspoon ginger (fresh)
1 tablespoon cornstarch
3 tablespoons oyster sauce
1 teaspoon salt
2 tablespoons dried shrimp (optional)
2 -3 lbs napa cabbage, chop to fit in pot
1 egg, lightly beaten
7 ounces firm tofu, diced
4 tablespoons soy sauce, divided
4 teaspoons cooking wine, divided
1/8 teaspoon pepper
5 cups chicken stock
1 cup water
1/2 teaspoon sesame oil
2 teaspoons brown sugar

Steps:

  • Fill a big pot with chicken stock, add water and bring to low boil and simmer.
  • Add the cabbage.
  • While you get that going, start making the meatballs.
  • Squeeze out excess water from the mushrooms, mince and set aside, make sure to save the soaking water to add flavor to the soup later!
  • Mix the ground pork with the egg, minced mushrooms, oyster sauce, tofu, salt, pepper, ginger, green onions, cornstarch, and 2 Tbs soy sauce, 2 tsp cooking wine, plus minced dried shrimp if using. (make sure you mince it finely before adding).
  • Mix throughly, using a spoon to help, make meatballs and place into pot on top of the cabbage. Add brown sugar and left over 2 Tbs soy sauce to soup. Cover and simmer for 2-3 hours or longer for tender meatballs. Before serving taste and adjust seasonings of soup by adding more salt or soy sauce or pepper.

SHIH TZU TOU ( LION'S HEAD CASSEROLE)



Shih Tzu Tou ( Lion's Head Casserole) image

Ruffled Napa cabbage is arranged around large pork meatballs to create the appearance of the lionlike Tibetan dog. A wonderful balance of flavors, serve it with steamed white rice. The pork mixture can be made up to 1 day ahead and chilled, covered, and the cabbage can be cut 1 day ahead, then chilled, wrapped in dampened paper towels, in large sealed plastic bags(press out any excess air before sealing).From the May 2007 issue of Gourmet.

Provided by Leslie in Texas

Categories     Pork

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 16

8 large dried shiitake mushrooms, about 3/4 oz
2 cups boiling water
1 lb ground pork butt (not lean)
1 bunch scallion, white and pale green parts only, finely chopped
10 canned water chestnuts, rinsed, drained, and finely chopped
1 tablespoon chinese rice wine or 1 medium dry sherry
2 teaspoons sesame oil
1 teaspoon sugar
2 tablespoons fresh ginger, finely chopped
2 tablespoons soy sauce
1 1/4 teaspoons salt
1 head napa cabbage (2 1/2- 3 lbs.)
2/3 cup peanut oil (or vegetable oil)
1 tablespoon cornstarch
1/4 teaspoon fresh ground black pepper
2 cups reduced-sodium chicken broth

Steps:

  • Cover mushrooms with boiling hot water in a small bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid.
  • Discard mushroom stems and cut caps into very thin slices.
  • Meanwhile, mix together pork,scallions,water chestnuts,rice wine,sesame oil, sugar, 1 tablespoon ginger,1 tablespoon soy sauce, and 1/2 teaspoon salt in a large bowl with your hands.
  • Gather together pork mixture and throw against bottom or side of bowl 5 or 6 times to firm texture, then chill, covered, until ready to use.
  • Remove and reserve 4 large cabbage leaves.
  • Halve cabbage head lengthwise, then cut out and discard core.
  • Cut cabbage leaves crosswise into 2 inch pieces.
  • Heat wok over high heat until a drop of water evaporates instantly; swirl 2 tablespoons oil to coat bottom and sides of wok, then stir-fry mushrooms, half of cabbage, and remaining tablespoon of ginger until cabbage begins to wilt,about 1 to 2 minutes.
  • Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes.
  • Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes.
  • Transfer mixture to a 4 to 5 quart heavy pot, arranging evenly on bottom; wipe wok clean with paper towels.
  • Stir together cornstarch, pepper, and remaining soy sauce in a small bowl until smooth.
  • Divide pork mixture into quarters, then coat your hands with some of cornstarch/soy sauce mixture.
  • Form 4 large meatballs, transfering each as formed to a large plate and then recoating your hands.
  • Heat wok over high heat until a drop of water evaporates instantly, then pour in remaining oil, enough to measure a scant 1/4 inch in wok.
  • Reduce heat to moderately high and gently arrange meatballs in wok.
  • Fry meatballs, turning gently until deep golden on all sides, about 5 minutes total; if meatballs stick, add a little more oil.
  • Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot.
  • Add broth, then cover meatballs completely with reserved 4 cabbage leaves.
  • Bring liquid just to boil, then reduce heat and gently simmer, covered, 1 hour; check frequently to make sure liquid is not boiling vigorously.
  • Season broth with salt, then move large cabbage leaves around the edge of pot to resemble a lion's mane.
  • Serve in individual shallow bowls over rice, if desired.

Nutrition Facts : Calories 738.5, Fat 63.3, SaturatedFat 15.6, Cholesterol 81.8, Sodium 1344.6, Carbohydrate 19.7, Fiber 2.9, Sugar 3.7, Protein 24.4

LION'S HEAD



Lion's Head image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 pound ground pork
2 tablespoons low-sodium soy sauce
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 medium head Napa cabbage, cut into 1-inch pieces
Two 14.5-ounce cans chicken broth

Steps:

  • In a medium bowl, mix the pork, soy sauce and 1 tablespoon cornstarch with a chopstick. Form into large meatballs. On a small plate, sprinkle the remaining 1 tablespoon cornstarch and roll the meatballs in the cornstarch.
  • In a wok or large skillet over medium-high heat, add the vegetable oil. Brown the meatballs in hot wok until deep golden brown. Remove from the wok. Drain on paper towels and keep warm.
  • Wipe the wok or skillet clean with a paper towel. Return the wok to high heat and cook cabbage until just wilted.
  • Place the cooked cabbage on the bottom of a large soup pot or casserole dish. Add the meatballs and broth. Cover and simmer until meatballs are cooked through, about 6 to 7 minutes. Stir and serve warm.

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