Recipe: Perfect Lion’s Head Seitan Meatballs

Lion’s Head Seitan Meatballs. These meatballs are awesome, and melt-in-your-mouth tender from a lengthy braise. Lion's Head Meatballs. this link is to an external site that may or may not meet accessibility guidelines. Lion's Head or stewed meatball is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables.

Lion's Head Meatballs is a classic Chinese celebration dish. Our recipe is succulent and flavorful, braised in a rich sauce Lion's Head is also a classic dish in Huaiyang cuisine, one of the four major cuisines in China, representing the culinary traditions of Eastern China and primarily Jiangsu Province. Lion's head meatballs is a Shanghai casserole dish featuring oversized pork meatballs and bok choy. You can cook Lion’s Head Seitan Meatballs using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Lion’s Head Seitan Meatballs

1. Prepare of Seitan meatballs.
2. Prepare 2 tbsp of finely chopped ginger.
3. Prepare 2 of garlic cloves, finely grated.
4. It's 1/4 cup of finely chopped coriander, plus extra to serve.
5. Prepare of Spring onion, shredded for garnish.
6. It's of Sauce :.
7. Prepare 50 ml of water.
8. You need 1 tsp of mushroom bouillon.
9. Prepare 2 tbsp of soy sauce.
10. Prepare 2 tbsp of Chinese shaoxing cooking wine.
11. It's 1 tsp of sugar.

It is traditionally cooked in a sand clay pot. The large meatballs are meant to represent a lion, and the shredded greens its mane. Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. In this recipe, ground pork is mixed with mashed tofu (for tenderness), minced water chestnuts (for crunch), seared until golden, and then simmered in broth with vermicelli noodles.

Lion’s Head Seitan Meatballs instructions

1. Mixed well together the sauce ingredients then adding chopped ginger, garlic and coriander..
2. Place the seitan meatballs onto a plate that will fit inside a large deep-sided pan with a lid. Pour the sauce over it..
3. Cover with a lid and steam for 10 minutes. Garnish with extra coriander leaves and spring onion and serve.

Shanghainese lion's head meatballs are one of my dad's favourite foods, and this recipe was originally my great-grandmother's, on his side. My dad missed these so much when our family moved [to the United States] that he learned to cook just to make them - they're that good. Chinese pork meatballs are also called lion's head (狮子头, shi zi tou). You'll find quite a few versions of Lion's Head in China. One popular rendition in northern China is braised meatballs.