LION'S HEAD MEATBALLS
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
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
LION'S HEAD MEATBALLS
Provided by Andrea Reusing
Categories dinner, project, main course
Time 2h
Yield Serves 6
Number Of Ingredients 19
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.
LION HEAD MEATBALLS
This dish was said to be an imperial dish that the emperor ate. It is called Lion Head meatballs because, once cooked, the meatballs are surrounded by Chinese cabbage, and the meatball is said to resemble the head of the lion, while the long pieces of cabbage resemble the 'mane' of the lion. My mother can be quite superstitious and when she cooked this dish when I was younger she told us that we would be as strong as lions if we ate it. It worked. This is something I plan to cook and share if I have children one day. Serve with steamed rice, as the rice helps to soak up the juices of the broth.
Provided by Food Network
Categories main-dish
Time 50m
Yield 16 servings
Number Of Ingredients 22
Steps:
- For the meatballs:
- Put the ground beef, rice wine, garlic, spring onions, egg, ginger, soy sauce, sesame oil, cornstarch, salt, and white pepper into a large bowl to combine, stirring in the same direction.
- Using wet hands, scoop a large mound of the ground meat mixture, and mold it into a ball. The size should be a little larger than a golf ball. Transfer the meatball to a plate and repeat with the remaining mixture.
- For the assembly:
- Pour the groundnut oil into a large deep pan, and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil, and spoon some of the oil over the meatballs. Cook for 4 to 5 minutes, or until browned.
- Pour all but 2 tablespoons of oil into a heat-proof bowl. Add the vegetable stock to the pan. Arrange the quarters of Chinese cabbage around the meatballs, curving them lengthwise around the sides of the pan, then add the mushrooms, and soy sauce. Bring everything to a boil. Cover the pan, reduce its heat, and cook gently for 15 minutes. Add the blended cornstarch slurry, if using, and stir until the sauce thickens.
- Remove the pan from the heat, and season with salt, and white pepper, to taste, and sprinkle over the spring onion slices. Transfer the dish to a warm serving platter, and serve immediately.
- Heat a pan, add the rice and water, cover, and cook over high heat for 15 minutes.
- Reduce the heat to very low, and cook for an additional 3 minutes, making sure all the water has evaporated. Remove from the heat and, using a spatula, fluff the rice. It is now ready to serve.
Nutrition Facts : Calories 285, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 45 milligrams, Sodium 408 milligrams, Carbohydrate 26 grams, Fiber 2 grams, Protein 12 grams, Sugar 2 grams
SHANGHAI STYLE LION'S HEAD MEATBALLS
The dish originated in the region of Yangzhou and Zhenjiang in Jiangsu province. The dish became a part of Shanghai cuisine with the influx of migrants in the 19th and early 20th century.
Provided by Member 610488
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Pour 1 tsp sesame oil in a 6-qt saucepan and arrange cabbage leaves in an even layer. Place mushrooms over the leaves in an even layer.
- Pour 2 tbsp light soy sauce, dark soy sauce, sugar, and 1 cup water over leaves and set aside.
- In a large bowl, combine pork, water chestnuts, ginger and garlic. Add remaining sesame oil and light soy sauce, along with cornstarch and wine. Mix until evenly incorporated.
- Divide mixture evenly into about eight meatballs. Arrange meatballs evenly on top of cabbage. Heat over medium-low heat, and bring to a simmer. Cook, covered, until cooked through (about 25 minutes).
Nutrition Facts : Calories 380.2, Fat 26.5, SaturatedFat 9.3, Cholesterol 81.8, Sodium 1346.1, Carbohydrate 12.6, Fiber 1.5, Sugar 2.3, Protein 22.7
More about "mushroom pork lions head meatballs recipes"
LION'S HEAD MEATBALLS RECIPE WITH CHINESE CABBAGE
From thespruceeats.com
MUSHROOM AND PORK MEATBALLS WITH BROCCOLINI RICE …
From cookinglight.com
CHINESE LION’S HEAD PORK MEATBALLS (狮子头)
From omnivorescookbook.com
LION HEAD MEATBALLS : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
LION'S HEAD MEATBALLS - NIMAN RANCH
From nimanranch.com
SHANGHAI STYLE LION’S HEAD PORK MEATBALLS - ASIAN …
From asianinspirations.com.au
LION'S HEAD MEATBALLS - THE LEMON APRON
From thelemonapron.com
LION’S HEAD MEATBALLS: AUTHENTIC CHINESE RECIPE - THE …
From thewoksoflife.com
5/5 (18)Total Time 1 hr 20 minsCategory PorkCalories 238 per serving
- Make sure to find fatty ground pork. You can choose a fatty piece of pork shoulder and have the butcher grind it, or use our hand-chopping method to grind your own. A 70/30 meat to fat ratio is best, but 80/20 is also acceptable. Transfer the ground pork to a large mixing bowl.
- Heat 1 tablespoon oil in a wok over low heat. Add the ginger and white parts of the scallions, and cook for 1 minute. Then add the sugar and cook until dissolved.
LION'S HEAD MEATBALLS (SHīZI TóU) | AMERICA'S TEST KITCHEN …
From americastestkitchen.com
5/5 (5)Servings 4-6Cuisine Chinese, AsianCategory Main Courses
LION'S HEAD MEATBALLS | RECIPESTY
From recipesty.com
ASIAN PORK MEATBALLS - COOKING AND CUSSING
From cookingandcussing.com
LION’S HEAD MEATBALLS - THE NEW YORK TIMES
From nytimes.com
'LION HEAD' MEATBALLS RECIPE - BBC FOOD
From bbc.co.uk
LION'S HEAD MEATBALLS - MUSHROOM PAGE
From missionmushroom.com
LION’S HEAD MEATBALLS RECIPE - LOSTMEALS.ORG
From lostmeals.org
HOW TO MAKE SHANGHAI LION'S HEAD MEATBALLS - SERIOUS EATS
From seriouseats.com
PORK MEATBALLS WITH MUSHROOM GRAVY - CANADIAN FOOD FOCUS
From canadianfoodfocus.org
LION'S HEAD MEATBALLS RECIPE - TODAY.COM
From today.com
LION'S HEAD CHINESE MEATBALLS - AHEAD OF THYME
From aheadofthyme.com
PORK MEATBALLS - HOW TO MAKE ASIAN LION'S HEAD MEATBALLS
From tasteasianfood.com
LION'S HEAD (PORK MEATBALLS AND NAPA CABBAGE) - RACHEL RAY 365 …
From recipes.sparkpeople.com
LION'S HEAD MEATBALLS - EVERYDAY GLUTEN FREE GOURMET
From everydayglutenfreegourmet.ca
SHANGHAI "LION'S HEAD" MEATBALLS — SALTNPEPPERHERE
From saltnpepperhere.com
LION'S HEAD MEATBALLS | CUESA
From cuesa.org
PORK AND MUSHROOM MEATBALLS – THE MUSHROOM COUNCIL
From mushroomcouncil.org
LION'S HEAD MEATBALLS (SHīZI TóU) | AMERICA'S TEST KITCHEN …
From americastestkitchen.com
LION'S HEAD MEATBALLS RECIPE WITH CHINESE CABBAGE
From foodnewsnews.cc
CHINESE LION'S HEAD PORK MEATBALLS RECIPE - FOOD NEWS
From foodnewsnews.com
LION’S HEAD MEATBALLS (SHI ZI TOU, 狮子头) - RED HOUSE SPICE
From redhousespice.com
BRAISED LION’S HEAD MEATBALLS WITH CABBAGE | COOK'S ILLUSTRATED
From cooksillustrated.com
SHANGHAINESE LION'S HEAD MEATBALLS RECIPE - COOK.ME RECIPES
From cook.me
LION’S HEAD MEATBALL SOUP - SAMMYWONGSKITCHEN
From sammywongskitchen.com
LION'S HEAD MEATBALLS - DJALALI COOKS
From djalalicooks.com
LION’S HEAD MEATBALLS WITH CRISPY CHILI RELISH - PEPPERSCALE
From pepperscale.com
RECIPE: LION'S HEAD MEATBALLS - NAPA VALLEY VINTNERS
From napavintners.com
'LION HEAD' MEATBALLS RECIPE - FOOD NEWS
From foodnewsnews.com
CHINESE LION'S HEAD PORK MEATBALLS WITH VERMICELLI AND CABBAGE …
From seriouseats.com
CHINESE LION'S HEAD MEATBALLS RECIPE | USE REAL BUTTER
From userealbutter.com
CHINESE STEAMED LION HEAD PORK MEATBALLS WITH QUAIL EGGS
From cooklikeasian.com
SHANGHAI LION’S HEAD MEATBALLS - COOK WITH KNORR
From cookwithknorr.com
LION'S HEAD (ASIAN PORK MEATBALLS WITH BOK CHOY)
From seasonandthyme.com
CHINESE LION'S HEAD PORK MEATBALLS RECIPE - FOOD NEWS
From foodnewsnews.cc
SLOW COOKER LION'S HEAD MEATBALLS - SLOW COOKING PERFECTED
From slowcookingperfected.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love