RSS Feed

Chinese New Year Recipe: Lion’s Head Meatballs

2012/01/28 by Varga László

 

Gong Xi Fa Cai! 恭喜发财 !

 

Ingredients (4 persons)

 

  • 10 dried black mushrooms (I used black trumpet / Craterellus cornucopioides but if tou can find some shiitake its best)
  • 4 cups chicken stock
  • 21/2 pounds fatty ground pork
  • 2 egg whites
  • 1/2 cup plus 1 tablespoon dry wine
  • 3 tablespoons soy sauce
  • 2 tablespoons plus 1 1/2 teaspoons sugar
  • 1 tablespoon toasted sesame oil
  • 3 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • ¾ cup chopped green onions
  • 2 tablespoons finely minced ginger
  • vegetable oil
  • 1/3 cup ginger, sliced into very thin matchsticks
  • ¾ cup dry white wine
  • 1 teaspoon vinegar
  • 2 tablespoons cornstarch

 

Preparation method:

 

  1. Soak the dried mushrooms in water ultil softened, then rinse.
  2. Chop the ginger and 2 green onions.
  3. Combine in a bowl the pork, egg whites, green onions, minced ginger, 3 tablespoons wine, soy sauce, 2 tablespoons sugar, sesame oil, 2 teaspoons salt and pepper, mixing thoroughly.
  4. Divide the mixture into 12 parts and shape them into large meatballs.
  5. In a deep pot, add approximately 10 cm deep palm oil and heat it up. Fry the meatballs in the oil for 3 minutes, until they are deep golden brown but still raw in the center.
  6. Chop the ginger into very thin matchsticks.
  7. In a deep pan add the soaked black mushrooms, 4 cups chicken stock, the ginger threads, the meatballs, the rest of the wine, vinegar, sugar and 1½ teaspoons salt. Simmer for approx 30 minutes.
  8. Dilute the cornstarch with a bit cold water, then add to the pot and simmer for 1-2 minutes.
  9. In the serving bowls add some Chinese cabbage leaves, then some rice or stir fried Chinese mixed vegetables, then 2-3 meatballs with some sauce and mushrooms.

 

 


8 Comments »

  1. grace says:

    i like this food!!!!!!!!

  2. Wow! Another recipe to make my mouth water…I always love recipes made of ground pork or beef because it does not require much effort to tenderize the meat. Two thumbs up for this recipe. Would try this next weekend.

  3. I love it, especially the presentation. I imagine this tastes like sweet and sour meatballs sans the red color of the sauce. 🙂 This we got to try.

  4. This looks so delicious, I can’t even describe it. I thought, at first, that it will be awfully complicated to prepare because there were so many ingredients listed, but looking at the pictures, it actually isn’t so difficult. Although I usually dislike recipes that require both frying and cooking, only because it takes longer to prepare, I think I won’t be lazy with this one, and I will try to do it justice this weekend. Since I am a fan of all the ingredients that go in it, I will probably like the final outcome as well. Thank you for this great recipe, and please, keep your good habit of adding pictures to the instructions – they make it so much easier to understand. Hugs, Flora

  5. Tienes una recetas fantásticas, muy apetitosas y ricas.
    Me han gustado mucho.
    ¡Felicidades!
    Un saludo desde España

  6. David Head says:

    Another fab recipe.Its good that you do varied ones for different cultures and events.There are so many different foods from around the glob. Keep looking for them and keep doing your great work.
    Kind Regards

  7. Darcivana says:

    helpful blog, bookmarked the website with hopes to read more, this is the way a blog should be! thanks!

  8. partyhead says:

    Lovely recipe! Very unusual.

You must be logged in to post a comment.