Chinese Lion'S Head Soup Recipe Video
Lions head soup - asian flavored meatballs nestled in cabbage form lion heads and manes, a delicious dish
Summary
Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Ingredients
for meatballs:
1.5 ls coarsly ground pork butt
2 tsp fresh peeled ginger, finely chopped
1 scallion finely chopped
2 tsp coarse sea salt
2 tsp rice wine
2 tsp toasted sesame oil
1 egg white
white pepper, or black pepper to taste
for stirfry:
1 large chinese cabbage, reserve 3 large leaves
shred the remaining leaves into wide long strips,
core chopped coarsly (keep core and leaves separate)
3 Tbs cannol oil
salt and pepper
1/4 cup rice wine
meatball glaze:
1 Tbs beef stock
1 Tbs cornstarch
1 Tbs soy sauce
2.75 cups beef stock
Directions
Combine all seasonings and egg white for meatballs, add meat and stir with
hands. Throw into sides of bowl to blend. Set aside.
Heat wok over medium high heat, add 3 Tbs vegetable oil and swirl to coat. Add
thick cabbage core pieces, and stirfry one minute, add cabbage leaves and stirfry
1 min more season with salt and pepper and add rice wine, stirfry 30 more seconds.
Remove cabbage to a large soup pot. Add stock.
Combine all ingredients for glaze in a small bowl.
Heat 1 Tbs oil in a large cast iron skillet Form meatballs using 2 Tbs of meat, glaze each
meatball in glaze and panfry till golden on all sides. Place meatballs on top of cabbage
cover with reserved three leaves and bring to a boil, cover pot and reduce heat to
a low simmer and cook for 1 hour. Serve a little cabbage with a meatball and some stock.
hands. Throw into sides of bowl to blend. Set aside.
Heat wok over medium high heat, add 3 Tbs vegetable oil and swirl to coat. Add
thick cabbage core pieces, and stirfry one minute, add cabbage leaves and stirfry
1 min more season with salt and pepper and add rice wine, stirfry 30 more seconds.
Remove cabbage to a large soup pot. Add stock.
Combine all ingredients for glaze in a small bowl.
Heat 1 Tbs oil in a large cast iron skillet Form meatballs using 2 Tbs of meat, glaze each
meatball in glaze and panfry till golden on all sides. Place meatballs on top of cabbage
cover with reserved three leaves and bring to a boil, cover pot and reduce heat to
a low simmer and cook for 1 hour. Serve a little cabbage with a meatball and some stock.
Comments
Comments: 1 |
Add a Comment
shantihhh says :
Love this Shanghainese dish, but never had it served as a soup with noodles, I'll have to try that version. I have been making this dish since I was a teenager-learned from a Chinese friend of the family who had a restaurant. I have adapted my old recipe to the way Martin Yan taught me using the dry shrimp, but still always tennis ball sized meatballs nestled in cabbage leaves-thus the name Lion's Head.. Yes I know Yan, he is a local guy. Nothing in person like he is on TV. He is actually a very calm gentle man! But when the camera starts he is ON! LOL
Glad you made the healthy version rather than the true Chinese dish with copious amounts of pork fat. The traditional version is made with VERY fatty pork and is rough on the tummy-tastes great but................ I usually use dried shrimp, fresh water chestnuts diced, and garlic in the meatballs surpised you didn't use garlic. You always use some wonderful garlic.
This is a wonderful dish and perfect to cook in Chinese Claypot style. BTW it is often made with Bok Choy instead of cabbage. The original Chinese to English name was "Burnt Lion's Head", which like MaPa Dofu was translated to Pock Market Women's Tofu have been changed to be more appealing to Westerns.
In Beijing it is known as "Sixi Wanzi" which means 4 happy balls, as it is served as 4 large meatballs.
Shanti/Mary-Anne
Posted on: 29 February 2008 - 8:44pm
