Lions Head Recipes

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LION'S HEAD MEATBALLS



Lion's Head Meatballs image

People throw out the term "melt-in-your-mouth" pretty casually, but these meatballs really are. 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. The look of this crinkled-up napa cabbage reminded the inventors of this dish of a lion's mane.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h15m

Yield 6

Number Of Ingredients 24

1 ½ cups boiling water
1 ounce dried shiitake mushrooms
¼ cup minced canned water chestnuts
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)
4 cloves garlic, finely minced
1 ½ teaspoons finely grated peeled fresh ginger
2 tablespoons Shao Hsing rice wine or dry sherry (see Note)
1 tablespoon soy sauce
2 teaspoons kosher salt
¼ teaspoon cayenne pepper
1 tablespoon brown sugar
1 large egg
1 ½ teaspoons cornstarch
1 small head napa cabbage
2 cups chicken broth
2 tablespoons soy sauce
2 tablespoons sherry wine
½ teaspoon sesame oil, or to taste
1 tablespoon brown sugar
1 ½ teaspoons cornstarch
¼ cup sliced green onion tops
2 tablespoons hot chili oil

Steps:

  • Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.
  • Meanwhile, combine chestnuts and tofu in a large bowl. Add ground pork, green onions, garlic, and ginger. Pour in rice wine, soy sauce, salt, cayenne, brown sugar, and egg. Dust with cornstarch. Mix with a clean hand until thoroughly combined. Cover with plastic wrap and refrigerate for at least 1 hour.
  • Form mixture into 6 large meatballs with wet hands.
  • Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and oil lightly. Place meatballs on the prepared baking sheet.
  • Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.
  • Trim off the bottom of the head of cabbage and slice 1/2 of the head. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Arrange the remaining leaves on the top. Slice and scatter the mushrooms on top of the cabbage; reserve shiitake liquid. Nestle the meatballs into the cabbage leaves and pour juices over.
  • Strain reserved shiitake liquid into a bowl. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, and cornstarch. Whisk until dissolved. Add to the pot, pouring over each meatball. Bring to a boil over high heat.
  • Reduce heat to medium-low, cover, and cook for 20 minutes. Uncover and raise heat to medium-high. Continue cooking, basting the meatballs often, until liquid reduces slightly and meatballs are no longer pink in the centers, about 10 minutes. Taste for seasoning.
  • Ladle into serving bowls and arrange cabbage over the meatballs. Top with green onions and chili oil.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 18.5 g, Cholesterol 82.1 mg, Fat 18.1 g, Fiber 2.6 g, Protein 20.6 g, SaturatedFat 5.2 g, Sodium 1607.8 mg, Sugar 7.4 g

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 STEW



Lion's Head Stew image

Provided by Ming Tsai

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

2 pounds coarsely ground fatty pork
1/2 cup ginger-scallion water (1 cup cold water, 3 large, peeled slices ginger, 3 chopped
scallions - all blended together and strained)
2 eggs, lightly beaten
Canola oil, to cook
Cornstarch, to coat
1 medium head Napa cabbage, save 4 large leaves, cut remainder into 1-inch slices
Chinese clay pot with cover
2 teaspoons sugar
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 large pieces dried tangerine peel
8 dried black mushrooms, rinsed, rehydrated, de-stemmed and halved
6 cups chicken stock
Salt and black pepper, to taste

Steps:

  • Preheat an oven to 350 degrees. In a large bowl, mix the pork with the ginger-scallion water, eggs and season. Throw the pork in a bowl 10 times to compact the meat together. Preheat a large skillet and coat with oil. Make 8 large meatballs and coat with cornstarch. Only brown the meatballs on all sides. Do not cook them through, then drain on paper towels. Place sliced cabbage in the clay pot and top with meatballs. Mix sugar with soy sauces to dissolve and add to pot. Add peel, mushrooms and stock. Check for seasoning. (The flavor of the broth will eventually be the flavor of the meatballs/cabbage, season well.) Top the meatballs with the whole cabbage leaves and cover. Place in the oven and braise for 3 hours.
  • PLATING Serve the clay pot family style with small bowls of steamed rice.

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.

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.

LION'S HEAD MEATBALLS



Lion's Head Meatballs image

Provided by Andrea Reusing

Categories     dinner, project, main course

Time 2h

Yield Serves 6

Number Of Ingredients 19

10 dried black mushrooms (available at Asian markets)
6 cups chicken stock
2 1/2 pounds fatty ground pork (at least 30 percent fat), preferably from a pasture-raised pig
2 egg whites
1/2 cup plus 1 tablespoon shao xing wine or dry sherry
3 tablespoons soy sauce
2 tablespoons plus 1 1/2 teaspoons sugar
1 tablespoon toasted sesame oil
3 1/2 teaspoons kosher salt plus more to season
1/2 teaspoon freshly ground black pepper
3/4 cup minced scallions, white and light-green parts only; reserve green parts for garnish
2 tablespoons finely minced ginger
2 quarts plus 2 tablespoons vegetable oil
1/3 cup ginger, sliced into very thin threads or matchsticks
3/4 cup dry white wine
1 teaspoon black vinegar (optional)
18 medium shiitake mushrooms, stems removed
2 tablespoons cornstarch, mixed with 2 tablespoons water
3 bunches watercress, trimmed

Steps:

  • Soak the dried mushrooms in 2 cups hot chicken stock until partially softened, about 30 minutes. Meanwhile, in a large bowl, combine the pork, egg whites, 3 tablespoons shao xing, soy sauce, 2 tablespoons sugar, sesame oil, 2 teaspoons salt and pepper with a wooden spoon, mixing thoroughly for about 3 minutes. Stir in the scallions and minced ginger. Form the mixture into 12 large meatballs.
  • In a deep, heavy pot, add 4 inches of vegetable oil. Heat over medium-high until it reaches 375 degrees. With a slotted spoon, gently lower 3 or 4 meatballs into the oil and fry for 3 to 4 minutes, until they are deep golden brown but still raw in the center. Drain on a paper towel and repeat with the remaining meatballs.
  • Preheat the oven to 350 degrees. Place a large, heavy casserole over low heat and add the soaked black mushrooms and their liquid, the remaining 4 cups chicken stock, the ginger threads, 6 tablespoons shao xing, wine, vinegar, sugar and 1½ teaspoons salt. Increase the heat to medium and bring to a low simmer. Cook, uncovered, 15-20 minutes, until the mushrooms have completely softened and the broth is fragrant.
  • Add the meatballs and return the broth to a simmer. Cover the casserole and place it in the oven for about 20 minutes, or until the meatballs are just cooked through. Remove the casserole from the oven and increase the heat to 450. With a slotted spoon, remove the mushrooms and meatballs to a large plate or bowl.
  • In a medium bowl, toss the shiitakes with 2 tablespoons vegetable oil and a generous amount of salt. Transfer to a baking sheet, tops facing up, and roast until golden brown, 7 to 8 minutes.
  • When the black mushrooms are cool enough to handle, trim their stems with kitchen shears and discard. Dice the black mushroom caps into ½-inch cubes and return them to the casserole. Place the casserole over low heat, adjust the seasoning and, while stirring, gradually add the cornstarch-water mixture.
  • Increase the heat to medium-high and lay the watercress into the simmering liquid, taking care to keep the stems facing the same direction and gently pushing down until the watercress is partially submerged. After a minute, as the watercress begins to wilt, use tongs to gently turn over. Cook another minute or so until just wilted. Remove from the heat.
  • Arrange the watercress in warm shallow bows and distribute the meatballs and shiitakes on top. Divide the broth between the bowls, making sure to spoon some over the meatballs and shiitakes. Garnish with reserved scallions.

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