This is a well-known holiday recipe for example Chinese New Year. Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. So glad to hear you cooked many of my dishes and enjoyed the result. Once the mounds began to brown, it was easy to turn them over to brown all sides and they held together. Did you use a salted Shaoxing wine? 1 (4-ounce) block firm tofu, cut into 1/4-inch slices; 6 scallions, divided; 1 5” knob of ginger, peeled and sliced; 1 lb ground pork; 1/2 lb pork belly; 1/2 cup diced water chestnuts; Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Add Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, cornstarch, and scallion. Hi Maggie! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Lion’s Head (large Chinese meatball) sometimes is known as Four-Joy Meatballs. But instead of steaming, those meatballs are braised in a soy-sauce-based liquid after browning. Start browsing recipes right away or you could learn more about me here. This can be served as-is, or with noodles added to the bowl. This is a bit messy, but I find using bare hands to shape the meatballs is easier than doing so when wearing plastic gloves. Have you ever heard of Lion’s Head Meatballs made with crab?? Happy cooking and let me know how the dish turns out . The recipe may seem a bit time consuming, but it’s actually very easy to prepare. If you can't find dried shiitake mushrooms, feel free to use fresh, but be sure to saute them first. Using homemade chicken broth and simmering the Meatballs for about 30 minutes makes a wonderful broth full ofmpork and crab goodness. This recipe sounds amazing but I don’t have a steamer. Next time I’ll make more because they freeze so well. I’m happy that you found my blog as well! It is less powerful than light soy sauce. Trim off the bottom of the head of cabbage and slice 1/2 of the head. I usually make Swedish meatballs, which while delicious are very rich and something you can’t eat too much of. Awesome! Congrats! Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Heat 1 tablespoon oil in a wok over low heat. I made it as per recipe the first time and then i got creative. Mine didn’t end up like meatballs, more like wide meat patties, but so tender! Even now, my family still enjoys cooking with this recipe. Bring to a boil over high heat. Instructions Pour 1 tsp. All your recipes that I’ve made to date are super easy to follow and every dish turns out amazing. My hobby is making good food that tastes good. This was absolutely mouth-watering. Let stand for 30 … These meatballs freeze very well so you can make a bigger batch and save for later. Braised lion head comes from the northern part of China and is known as the four happiness meatballs, with four smaller ones instead of a big one. The finished meatballs will end up flavorful and less greasy. Brilliant! Meanwhile, combine chestnuts and tofu in a large bowl. Hi Maggie, I’ve made these twice now and they’re great! Chose your recipe because it is steamed, not deep fried. Didn’t have dark soy sauce so just used double regular — tasted great even if they were a little less pretty. This recipe was surprisingly delicious. Dust with cornstarch. I reduced the liquids down for 25 minutes rather than 10 as I like it slightly thicker, and the meatballs weren’t anywhere near being overcooked. I am originally from Beijing, and now cook from my New York kitchen. I don’t think it should use so much salt. Slice and scatter the mushrooms on top of the cabbage; reserve shiitake liquid. Continue cooking, basting the meatballs often, until liquid reduces slightly and meatballs are no longer pink in the centers, about 10 minutes. Can you suggest substitutes for water chestnuts? Did you brown the meatballs on stovetop or in the oven? Have a lovely day . Remove from the oven and let cool while prepping the pot. Just mix 2 tablespoons water with 1 tablespoon cornstarch. Top with green onions and chili oil. Stuff one of these into your lunchbox with steamed rice and some greens, and you’ll make all of your colleagues jealous when you heat it up in the office microwave. YUMMIE!!! Hi Marlene, thanks so much for keeping me updated on the cooking! Also, thanks for showing Nagi how to hide collage pins. But this one was so crazy, I knew I had to on first foray. Additionally, those meat balls … The meatballs won’t stay in perfect shape but it won’t affect the taste. 5 stars for sure. Highly recommended. These meatballs were absolutely marvelous, packed with flavor and a delectable texture. Makes between 8 giant to 30 small meatballs, depending on size Recipe adapted from Serious Eats and Huanger. Alternatively, you can use the microwave. Nestle the meatballs into the cabbage leaves and pour juices over. You need to handle them gently, so the balls won’t break apart. 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