Tried and true recipe for Lions Head Meatballs?
- Dave MP Dec 23, 2013 11:30 PM
I'm thinking about making these as part of a Christmas dinner. Never made them before.
There are a few promising looking recipes I found by googling (all pork based) and also I have Martin Yan's China cookbook which has a version w beef and soft tofu in lieu of pork fat.
Would love to hear from anyone who has made lions head meatballs successfully before for tips on a good recipe !
Hi Dave. I have this recipe from buttertart:
shizitou - lion's head meatballs:
1 lb ground pork
1 tb whisky i/o Shaoxing wine
2 1/2 t light soy (Kimlan)
1/4 tsp salt, 1/4 tsp sugar
1 1/2 tb ginger-scallion juice
1 egg white
1 tb + 2 1/2 Tb. cornstarch
1/2 c. water chestnuts
Mince a scallion and a couple of slices of ginger in the fp, add 2 tb water, let sit, strain out and save the liquid Make the ginger-scallion juice first, rinse out the fp, add the meat and seasonings, buzz to mix, add the egg white and cornstarch, then stir in 1/2 c very finely cubed - brunoise - water chestnuts. Form into 4 meatballs and refrigerate for a bit to firm (this is a loose mixture but can be handled). Mix 2 1/2 tb cornstarch with 1 1/2 tb cold water. Heat oil in nonstick frying pan, coat the meatballs in the cornstarch mixture, tossing them from hand to hand. Fry until brown, simmer in 3 c stock (I used my multi-poultry one that's been kicking around) with 1 tb dark soy, 1 tsp black vinegar, and 1/4 tsp sugar added for at least 1 1/2 hrs, longer if possible. They're supposed to be cooked with napa cabbage or Shanghai bok choy in a casserole (the lion's mane part).
My notes: Add a whole cup of water chestnuts, sub one whole egg for the white. Deglaze the pot after the meatballs with about 2 Tbsp. Shaoxing wine. Add some of the ginger-scallion juice to the broth along with about 8 sliced crimini mushrooms and the bok choy. Add 4 cups of chicken broth and half a chicken bullion cube.
Serve with sesame cucumber salad or Szechuan smacked cucumbers.
Yep. I've cooked buttertart's recipe as well - although the ginger juice was such a small quantity that it didnt work in the processor but I smashed it about with the mortar & pestle .
I have it in mind it was her spin on a Fuchsia Dunlop recipe (or may have been a straight lift from her book)