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What Are Lion’s Head Meatballs? Lion’s Head Meatballs (狮子头 – s hīzitóu) are large pork meatballs that are steamed/braised and served with vegetables. Their name derives from their shape, which resembles the head of a Chinese guardian lion, or foo dog. It can be eaten any time of year, but is often served as a celebration dish! Add the meatballs to the boiling sauce and cover the wok with a lid. Cook for 12-14 minutes, turning once, until the meatballs are completely cooked. (For a thicker sauce, add 1 teaspoon cornstarch mixed with 2 teaspoons water and simmer for 2-3 more minutes). Water chestnut. Known as Bí Qì (荸荠) in Chinese, it’s the corms of an aquatic vegetable. Essential to lion’s head meatballs, it adds a crunchy texture (and a hint of sweetness) to the soft meatballs which I find very pleasant on the palate. Mixing in mashed potato helps the meatballs stay soft and smooth. How to make mashed potato: Peel and dice a potato. Cook in boiling water for about 20 minutes. Chinese pork meatballs are also called lion’s head (狮子头, shi zi tou). They feature tender, moist, and light meatballs with a savory taste. This dish is a staple food for my family, because it’s quite easy to cook in big batches and is so comforting to enjoy at any time. Eating savory meatballs with rice is as addictive as eating a burger. The term lion’s head meatballs come from the meatball’s big size and Chinese guardian lion-looking (foo dog) shape. There are a handful of “origin” stories as to why the meatballs were called lion’s head but generally, it was thought the dish of meatballs surrounded by vegetables resembles that of a lion’s head. Lion's head meatballs are a Chinese celebratory dish, typically eaten during Chinese New Year. They consist of large, oversized pork meatballs, braised and simmered with Napa cabbage and mushrooms in a soupy broth, or thickened savory and umami-filled sauce. Why you'll love this recipe. This recipe for Lion's Head Meatballs is: How to Make the Best Lion's Head Chinese Meatballs. Prepare the meatballs. In a large mixing bowl, combine pork with breadcrumbs, eggs, Shaoxing cooking wine, green onions, soy sauce, sesame oil, brown sugar, ginger, garlic, salt and pepper. Mix well until uniform in consistency. Shape the meatballs. Divide pork mixture into 5 equal pieces and Place the meatballs on top of the bok choy leaves, heat the chicken broth to boiling in the microwave, then pour over the pan’s contents. 7. Cover the pan of meatballs, bok choy and broth and very slowly bring to a boil. Reduce heat and simmer gently with the lid ajar for 1 1/2 hours. 8. Serve the meatballs immediately in the dish they were Divide and shape meat mixture into 4 even meatballs. Once liquid is boiling, add meatballs. Add bok choy, placing on top of meatballs. Cover and reduce heat to a simmer. Cook 30–40 min., until meatballs are fully cooked. Serve meatballs in a bowl with bok choy, broth, and cooked vermicelli noodles. Garnish with green onions. Make the sweet soy sauce.In a small mixing bowl, add soy sauce, chicken broth, brown sugar, sesame oil and flour.Whisk well to combine until flour and sugar dissolves. Transfer the sauce into a shallow saucepan and heat over medium for 3-4 minut Chinese New Year is a special event, so serve a special dinner of Lion’s Head Meatballs. Giant pork meatballs packed with crisp, Asian flavors, simmered in a coconut bath. It’s Chinese New Year today and we are going to bust open our fortune cookies and have a great celebration of Chinese food today. Why meatballs for Chinese New Year? Meatballs are round in shape, and in Chinese culture, round foods are associated with reunion and completeness. The round shape symbolizes unity and family togetherness, making it a fitting choice for the Chinese New Year, which is a time when families come together to celebrate and share a meal. First of all, it is a holiday food, mainly cooked for the Chinese new year because it contains lots of preparations and cooking time. In some areas of China, people cook lion’s head meatballs for every Spring Festival. It is a dish that comes from Huaiyang cuisine, which is one of the eight cuisines of China. Celebrate Chinese New Year with this authentic Lion's Head Meatballs recipe, a beloved dish that’s all about flavor and tradition. 🏮 In this video, I’ll wal Lion's Head Meatballs is a Chinese New Year celebratory dish, featuring extra large pork meatballs, along with Napa cabbage and mushrooms, braised in a rich, savory sauce. Lunar New Year recipes for good luck and great prosperity. 8 Lucky Foods to Ring in the Chinese New Year. Hoisin-Glazed Cocktail Meatballs Recipe. 13 Fried Christmas isn’t even over yet, but with Chinese New Year about a month away, it seems like CNY preparations are already underway. And if you’re looking for a Christmas present that’s perfect for Chinese New Year, here’s an option, especially if you know someone who isn’t into mahjong or gambling with real money during the Lunar New Year. Water chestnut. Known as Bí Qì (荸荠) in Chinese, it’s the corms of an aquatic vegetable. Essential to lion’s head meatballs, it adds a crunchy texture (and a hint of sweetness) to the soft meatballs which I find very pleasant on the palate. Return meatballs to pan; add chicken stock, rice wine and 2 tablespoons soy sauce. Add water to bring liquid almost to top of meatballs. Bring to a boil over high heat. Reduce heat to medium, cover, and braise for 10 minutes. Turn meatballs, cover, and braise for another 10 to 15 minutes. Transfer meatballs to a serving plate. Top with cabbage
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