lion head meatballs
(1 rating)
A recipe I found on the Cooking Channel by Ching-He Huang. Here is what is stated about the dish: "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."
►
(1 rating)
yield
12 serving(s)
prep time
30 Min
cook time
20 Min
method
Stove Top
Ingredients For lion head meatballs
- MEATBALLS
-
1 1/8 lbground beef
-
1/4 cshaohsing rice wine or dry sherry
-
4 clovegarlic, finely chopped
-
2 sprigspring onions, finely chopped
-
1egg, beaten
-
2 Tbspfreshly grated ginger
-
2 Tbsplight soy sauce
-
1 Tbsptoasted sesame oil
-
1 Tbspcornstarch
-
1/2 tspsea salt
-
1 pinchfreshly cracked white pepper
- ASSEMBLY AND SAUCE
-
3 1/2 ozgroundnut oil ( peanut)
-
2 1/2 cvegetable stock
-
11 ozchinese cabbage, quartered lengthwise from leaf to stem end
-
3dried chinese mushrooms, porcini mushrooms or shiitake mushrooms
-
1 Tbsplight soy sauce
-
1 Tbspcornstarch, blended with 2 tablespoons cold water, optional
-
sea salt and freshly cracked white pepper, to taste
-
2 lgspring onions (green), sliced
How To Make lion head meatballs
-
1For 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.
-
2For 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.
-
3Pour 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.
-
4Remove 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. Cook's Note: Steamed or glutinous rice is a perfect accompaniment to this dish.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT