Tag: mushrooms

Chinese New Year Recipe: Lion’s Head Meatballs

Gong Xi Fa Cai! 恭喜发财 !

Ingredients (4 persons)

  • 10 dried black mushrooms (I used black trumpet / Craterellus cornucopioides but if you 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 until 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 centre.
  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.

Bachelor-Catcher Hungarian Soup (Legényfogó Leves) Recipe


Ingredients (4 people)

  • 1 chicken breast
  • 1 onion
  • 200 g carrots
  • 200 g turnip
  • 200 g  mushrooms (I used dried black trumpet /Craterellus cornucopioides)
  • 4-5 bay leaves
  • 1 teaspoon basil
  • 1 teaspoon mustard
  • 200 ml sour cream
  • 1 tablespoon flour
  • salt
  • pepper
  • oil



  1. In a large soup pot add oil and fry the diced onion.
  2. Add the diced chicken breast and seasoning, then simmer briefly until they change a bit their color.
  3. Add the mustard and diced vegetables then fill the pot with water.
  4. Boil the soup until both the chicken and vegetables are done.
  5. Put the flour in a bowl and add the sour cream mixing into a smooth paste.
  6. Add this thickening sauce to the soup and boil for another 2-3 minutes.