Shanghai Style Lions Head Meatballs Recipes

SHANGHAI STYLE LION'S HEAD MEATBALLS

Shanghai Style Lion's Head Meatballs image

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

Ingredients

2 teaspoons sesame oil, divided
10 leaves napa cabbage
1 (4 ounce) package enoki mushrooms, stems trimmed
1/4 cup light soy sauce, divided
1 tablespoon dark soy sauce
1 teaspoon sugar
1 cup water
1 lb ground pork
1/2 cup water chestnut, minced
2 teaspoons fresh ginger, minced
2 teaspoons fresh garlic, minced
2 tablespoons cornstarch
2 teaspoons shaoxing wine

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

LION'S HEAD MEATBALLS

Lion's Head Meatballs image

This is a famous dish along the Yangtze, with regional variations. In Shanghai, the sauce will be sweet and sour. In Chongqing, it will be hot and spicy. And in Wuhan...well, it will depend on the season and the mood of the chef. From EatingWell magazine July/August 2007 and posted for ZWT6.

Provided by kitty.rock

Categories < 60 Mins

Time 40m

Yield 10 appetizer servings, 10 serving(s)

Number Of Ingredients 17

Ingredients

1 cup light coconut milk
2 1/2 tablespoons reduced sodium soy sauce
1 tablespoon curry powder
1 lb ground lean pork or 1 lb beef
1/2 cup chopped scallion
1/4 cup minced leek, white and pale green part only
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon toasted sesame oil
1 tablespoon finely chopped fresh ginger
2 teaspoons seeded and minced fresh chili peppers
1/2 teaspoon salt
1/4 teaspoon white pepper
2 teaspoons extra-virgin olive oil
1 medium head boston lettuce or 1 medium iceberg lettuce
1/4 cup chopped fresh basil or 1/4 cup Thai basil
1 tablespoon freshly grated lemon zest

Steps:

Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.
Place pork (or beef), scallions, leek, cornstarch, flour, sesame oil, ginger, chile, salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. Divide into 10 equal portions, about 1/4 cup each. Roll each portion into a ball.
Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to a plate lined with paper towels.
Bring the coconut-milk mixture to a boil over medium-high heat. Add the meatballs; cover, reduce heat to low and cook for 8 minutes.
Line a serving bowl with lettuce leaves. Arrange the meatballs on top.
Garnish with basil and lemon zest. Serve hot with the coconut-milk sauce drizzled over the top or on the side for dipping.

Nutrition Facts : Calories 156.8, Fat 12, SaturatedFat 3.9, Cholesterol 32.7, Sodium 277, Carbohydrate 3.7, Fiber 0.6, Sugar 0.3, Protein 8.2

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