LION'S HEAD MEATBALLS | ALLRECIPES
People throw out the term "melt-in-your-mouth" pretty casually, but these meatballs really are. Some people think the name comes from their large size, while others believe eating these gives you the strength of a lion, but the actual answer is not quite as mythical. The look of this crinkled-up napa cabbage reminded the inventors of this dish of a lion's mane.
Provided by Chef John
Categories World Cuisine Asian Chinese
Total Time 2 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 24
Steps:
- Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.
- Meanwhile, combine chestnuts and tofu in a large bowl. Add ground pork, green onions, garlic, and ginger. Pour in rice wine, soy sauce, salt, cayenne, brown sugar, and egg. Dust with cornstarch. Mix with a clean hand until thoroughly combined. Cover with plastic wrap and refrigerate for at least 1 hour.
- Form mixture into 6 large meatballs with wet hands.
- Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and oil lightly. Place meatballs on the prepared baking sheet.
- Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.
- Trim off the bottom of the head of cabbage and slice 1/2 of the head. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Arrange the remaining leaves on the top. Slice and scatter the mushrooms on top of the cabbage; reserve shiitake liquid. Nestle the meatballs into the cabbage leaves and pour juices over.
- Strain reserved shiitake liquid into a bowl. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, and cornstarch. Whisk until dissolved. Add to the pot, pouring over each meatball. Bring to a boil over high heat.
- Reduce heat to medium-low, cover, and cook for 20 minutes. Uncover and raise heat to medium-high. Continue cooking, basting the meatballs often, until liquid reduces slightly and meatballs are no longer pink in the centers, about 10 minutes. Taste for seasoning.
- Ladle into serving bowls and arrange cabbage over the meatballs. Top with green onions and chili oil.
Nutrition Facts : Calories 315.4 calories, CarbohydrateContent 18.5 g, CholesterolContent 82.1 mg, FatContent 18.1 g, FiberContent 2.6 g, ProteinContent 20.6 g, SaturatedFatContent 5.2 g, SodiumContent 1607.8 mg, SugarContent 7.4 g
CHINESE LION'S HEAD SOUP RECIPE | ALLRECIPES
This is my family's version of lion's head soup and for me it is the best type of comfort food! It is best served with white sticky rice, and wonderful enjoyed on a cold winter day.
Provided by Lei Lei Wyatt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
- Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.
Nutrition Facts : Calories 431.1 calories, CarbohydrateContent 7.1 g, CholesterolContent 130.2 mg, FatContent 34 g, FiberContent 1.6 g, ProteinContent 24.1 g, SaturatedFatContent 10.8 g, SodiumContent 990.6 mg, SugarContent 2.4 g
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