How To Make Chinese Style Beef Meatballs - Lion’s Head Meatballs - Marion's Kitchen
How to make beef meatballs Chinese style...just like those steamed dim sum Chinese meatballs.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Tasty Lion Head Meat Balls with Chinese Leaves recipe by Kurumicooks Japanese cooking
This video is about how to make Lion's Head Meat Balls with Chinese Leaves.
You'll see a lot of recipes for a Chinese dish called Lion's Head meat balls - supposedly, the meat ball surrounded by cabbage looks like a lion's head - I would guess any self respecting lion would be offended by the comparison but anyway, this recipe is similar to Lion's Head meat balls but simpler as you don't fry or braise the meat balls first - you simply pop them in the broth and let them simmer for a few minutes - quicker and healthier too! The Japanese version of this dish is quite subtle in flavour - it's a little bit like a comfort food - no big hit of garlic of ginger, just a low profile taste that develops in the mouth. If it's too subtle, you can add more seasoning if you prefer!
(PS: If you leave any leftover meatballs in the broth overnight, they infuse it with more flavour!)
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How to make Japanese style slow cooked pork belly --
How to make Pork stuffed peppers with Teriyaki sauce --
How to make Japanese rolled cabbage with pork filling --
How to make Miso minced pork & lettuce wraps --
How to make Stir fried pork with three vegetables --
How to make Japanese simmered pork & potato (Niku-jaga) --
中華風ミートボールと春雨です。
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#chinesefoodrecipe #meatballsrecipe #meatballsoup
My Bio.
Hi, I'm Kurumi and this is my Youtube cooking space where you can find out about how to cook delicious Japanese, Asian and Fusion foods in your home. I'm Japanese but I have lived in London for the last 30 thirty years.
Back in the days before the internet (and Youtube), I was a food writer. My first book published in English was called Japanese Cooking for Two which I wrote in 1994. It has become the 9th best selling Japanese cookbook ever… yippee!
My other books were ‘The Noodle Cookbook”, “The Soy for Health Cookbook” and “Healthy Noodles.” I also published a book in Japanese “English Home Cooking”. Then I had children and my life changed!
By the time my children had grown up, the world had changed quite a lot too! Internet, Youtube etc etc. So, these days, instead of books, I publish recipe and articles on my website and on this channel. I hope you enjoy watching my tutorials - they are all tried and tested (some more times than I care to mention!) until I think you will get them right first time when you make them and enjoy eating them.
I hope you'll find it easy to follow my recipe tutorials. There's alway a link to the written recipe on my website, if you want that as well.
If you’d like to read more about me or my books, then follow the link here:
Happy cooking! Kurumi XXXX.
How to make SWEET & SOUR LION'S HEAD MEATBALLS RECIPE
Everyone loves meatballs except these are steamed rather than pan-fried and they are called Lion's Head Meatballs. They are healthier to eat but still full of flavour (even on their own without a sauce). The meatballs are called 'Lion's Head' because they are bigger than the usual size meatballs and normally eaten with cabbage which resembles the lion's mane. Here, I uses red pepper (for colour) to act as the lion's mane which red also signifies 'danger', incorporated water chestnuts to give them a crunch and make a sweet and sour sauce with it to add an extra dimension of flavour.
Ingredients (for the meatballs):
400g minced pork
120g tinned water chestnuts, chopped finely
11/2 inches ginger, chopped finely
3 stalks of spring onion, sliced (reserved some for garnish)
1 tsp salt
1 tsp sugar
2 Tbsp Shaoxing chinese wine
11/2 Tbsp light soy sauce
Few dashes of ground white pepper
1 tsp corn flour
1 egg
Also need:
1 small onion, quartered
1 red pepper, quartered
1 large tomato, chopped
2 cloves of garlic, chopped finely
1/2 tsp Maggi seasoning or light soy sauce
Salt, season to taste
Oil for cooking
Sauce:
1 tsp sesame oil
4 Tbsp tomato ketchup
1 Tbsp rice wine vinegar
150mls water (or use the juices from steaming meatballs) + 1 tsp corn flour
1 tsp Maggi seasoning (optional- extra flavouring)
#sweetsoursauce #porkmeatballs #meatballs
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How to Make Lion's Head Meatballs (Shīzi Tóu)
Test cook Dan Souza and Julia unlock the secrets to making perfect Shizi Tou (Lion’s Head Meatballs).
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Must Eat Red Braised Lion’s Head Meatballs Recipe, CiCi Li - Asian Home Cooking
Today we are going to make Red Braised Lion’s Head Meatballs. Why is it called Lion’s Head? Because the meatballs are so gigantic that they look like lions heads ????️. The Red Braised Lion's Head Meatballs are so delicious! Let’s get started.
Red Braised Lion's Head Meatballs Recipe:
1 Minute Cooking Video:
紅燒獅子頭做法,中文影片:
Red Braised Lion's Head Meatballs Serves: 8 people
Prep time: 40 minutes
Cook time 1 hour and 10 minutes
For the Lion's Head Meatballs:
1 1/2 pounds ground pork (70% lean, 30% fat)
16 ounces firm tofu
2 eggs
2 tablespoons soy sauce
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
Pinch of salt
1/2 teaspoon white pepper
1/2 teaspoon ginger, minced
2 stalks scallions, minced
1 handful cilantro stems
2 tablespoons cornstarch
4 tablespoons sesame oil
1/2 cup chicken stock
1 tablespoon all-purpose flour
6 cups canola oil, for frying
For the red braised:
1 tablespoon canola oil
3 ginger slices
2 stalk scallions, cut into 1 inch pieces
1 cinnamon
2 pieces star anise
1 tablespoon sugar
3 cups water
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
8 Napa cabbage leaves, halved crosswise
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Red Braised Lions Head Meatball Recipe
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红烧狮子头 (Red Braised Lions Head) - Don’t worry, the lion is not on the ingredient list; it is a jumbo size meatball dish from Huai Yang cuisine. It got the name from its shape, which resembles the head of Chinese guardian lions.
This is a recipe that features the most tender, fluffy, and delicate meatballs. You can just scoop the meat by using a spoon. As it melts in your mouth, all the flavors just burst out. The braising liquid is so savory and goes perfectly over the white rice. Chinese New Year is coming soon so I hope you can give this a try as it’s a celebration dish.
INGREDIENTS
For the Pork
600 grams of skinless pork belly
100 grams of bamboo shoot can be switched with water chestnut, carrot, and shitake mushroom.
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1/2 tsp of salt (Amazon Link -
1 tsp of sugar (Amazon Link -
White pepper to taste (Amazon Link -
To Make the Aromatic Water
1/2 cup of water
1 piece of scallion
1/2 tbsp of diced ginger
2 cloves of diced garlic
1 tsp of Sichuan peppercorns (Amazon Link -
5 tbsp of cornstarch (Amazon Link -
To Make The Braising Liquid
1.5 tbsp of oil
2 tbsp of sugar (Amazon Link -
2 pieces of scallion
5-6 slices of ginger
4-5 cloves of garlic
1/2 tbsp of Sichuan peppercorns (Amazon Link -
1/2 of cinnamon stick (Amazon Link -
1/2 of a star anise (Amazon Link -
2 pieces of bay leaves (Amazon Link -
2.5 cup of water
2.5 tbsp of soy sauce (Amazon Link -
1/4 cup of Chinese cooking wine (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
Others
Blanched Baby Bok Choy
4 cups of frying oil for deep-frying (Amazon Link -
Videography / Editing by Austin Schargorodski -