Kathryn, Hi Kathryn, I’ve never tried to make these meatballs in the oven but I think it should work. Broil in the preheated oven until browned, 8 to 10 minutes. Add ground pork into a large bowl. Heat peanut oil in a nonstick skillet over medium heat until warm. I added some green chillies into the mix too and made some home made soya and chilli dip on the side. Instructions Pour 1 tsp. These lion’s head looks amazingly delicious! Congrats! And that’s how it got the name. Hi Katie, thanks so much for letting me know that the recipe works with ground turkey as well! The pearl rice meatball recipe uses a much firm mixture so you can actually roll the meatballs with rice. The Shaoxing wine is all I’m missing, and the big Spec’s on mopac (omg you’re moving to Austin! I”m always looking for new recipes and your sounds so flavorful I have to give this a try. Chinese pork meatballs are also called lion’s head (狮子头, shi zi tou). Please a loose lid on top and heat it up in the microwave. Love the Lions head meatball. That’s being said, I think you can reduce the salt to 2 teaspoons without any problem. Did you use a salted Shaoxing wine? Thanks for stopping by Marlene! sharing, Pinning, sending smoke signals…Take Care, BAM, Maggie, I made this last weekend and it was AMAZING !!!! Even if the meatballs turn out a bit salty, you can always serve them with a bit more rice. I made them smaller, using about 1/4 cup of he meat mixture or less, for 16 meatballs. Line a baking sheet with aluminum foil and oil lightly. I’d like to try it out in my kitchen and report back how the dish turns out . But this one was so crazy, I knew I had to on first foray. I don’t think it should use so much salt. Sake is much easier to come by, but I want to try the intended flavor first =), The tricky part is, Shaoxing wine is drinkable, but the cheap ones are mostly used for cooking. The look of this crinkled-up napa cabbage reminded the inventors of this dish of a lion's mane. Slice and scatter the mushrooms on top of the cabbage; reserve shiitake liquid. The meatballs will be heat up evenly and still be moist inside. CHING HE HUANG Chinese Food Made Easy 'Lion head' meatballs 狮子头 Taste the Lin-Sanity 林書豪味 Gloriously easy, these tasty beef meatballs will please . Place tofu slices in a heatproof bowl, and pour boiling water on top to cover. It’s really good . Yes they freeze very well. Very flavorful. Thanks Susan! I remember it contains salt. To make your own hot chili oil for garnish, crush 1 teaspoon red pepper flakes with vegetable oil in a mortar and pestle and let sit for 3 hours to overnight. There were bits and pieces too small for braising, so I trimmed and minced them up into my own ground pork. Once the mounds began to brown, it was easy to turn them over to brown all sides and they held together. I will try this. I cannot deal with soft patty so skillful so I’ve reduced some liquid, but yeah, the frying is quite challenging. So the water chestnuts need to be fresh or canned? Although the apple softened completely during the steaming process so that there was no crunch as it would have been with water chestnuts, the entire family LOVED them. Spec’s ( liquor store in Austin ) claims to have some of the wine already, but I will check it to be sure it’s not mostly salt water. Fry meatballs, turning gently with tongs or a slotted spoon, until deep golden on all sides, about 5 minutes total (if meatballs stick to wok, add more oil). (*see footnote 3). Plus the water chestnuts and breadcrumbs will add quite a bit volume. That’s how I discovered your great blog, too. Lion’s Head Meatballs. I’m pretty sure those turkey meatballs you made were delicious I will try it again the next time. And thank you for including storing and reheating directions. It’s because pork was in short supply when she was a kid, so her parents needed to find a way to make these meatballs more filling with limited ingredients. So I won’t need to drive to Houston to get it every time . I cut salt to a third. The meatballs are shaped, browned in a frying pan, and then steamed. The aroma as these cooked was enchanting. Lazy Girl served it over ramen for a complete meal. Another type is meatballs cooked in chicken broth. Add comma separated list of ingredients to exclude from recipe. Next time I'd dice it a bit more finely. Love the water chestnuts to provide the crunch. Moving is so exhausting, but it’s definitely rewarding after everything’s settled They are light covered meatballs that are braised in chicken stock. Lion’s Head Meatballs Serving Ideas. It took a little work to get the method down (my first time working with this consistency, but once I got the hang of it the shape was better – I think I over crowded the pan a bit in the beginning and maybe didn’t have the right amount of pressure when forming the first two or three – was fine as the ended up being perfect for chef’s tasting – my advice is to keep going and you’ll get the hang of it as I did). This will be my new go to! I haven’t tried to use other ground meat with this recipe yet. Also pretty much free. Hi Zhen – Maggie’s husband here. How do I reheat these, should I steam them over bok choy for 40 minutes straight from frozen, or do I have to thaw them first? The meatballs won’t stay in perfect shape but it won’t affect the taste. Even now, my family still enjoys cooking with this recipe. I made your version of Lion’s Head for my family’s Chinese New Year dinner last night and it was very good. I was thinking the meatballs might hold together more easily for the transfer stage. 2 tbsp Shaoxing rice wine ▢ All "It's an old and oft-repeated story that this dish—a big, round meatball surrounded by cabbage and noodles—got its name from its resemblance to the shaggy mane of a lion. The meatball should be a bit runny, barely able to hold its shape (so the finished meatballs will be tender and juicy). I’m happy that you found my blog as well! Thank you. They should also be great with fresh ones, if you’re lucky enough to have access to them Good luck and happy cooking! So flavoursome, delicious and moist just as you described. The meat patty in this recipe is quite tender. Will these hold up in a broth? I’m going to give this lion’s head recipe a try today! Thank you for this recipe. Mix with a clean hand until thoroughly combined. Makes between 8 giant to 30 small meatballs, depending on size Recipe adapted from Serious Eats and Huanger. But instead of steaming, those meatballs are braised in a soy-sauce-based liquid after browning. There were bits and pieces too small for braising, so I trimmed and minced them up into my own ground pork. Cook the second batch by using the same method. Also, there is only 1 teaspoon dark soy sauce. I followed pretty much everything else except I used white vermouth instead of the cooking sake. You just made my day Cathleen! Uncover and raise heat to medium-high. 1 thumb-sized ginger ▢ For this one, I didn’t have water chestnuts and no way of getting any, so I substituted with a firm apple, in the same quantity. The meatballs were fluffy and delicious! They are extremely fluffy and moist and are as tender as the pork in a slow-cooked Bolognese sauce. Happy cooking and hope the dish will turn out great . Oh wow! I’ll make them, whenever I find some water chestnuts . If the meatballs cannot hold their shape, add a bit more panko and mix again. Hi Maggie! 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