Meaty Chinese Traditional Lions Head Meatball from Jiangsu Province. Authentic Recipe of Chuántǒng Shīzi Tóu Ròu Wán.

Agoralia Recipes Traditional Authentic Dishes

Things to know about Chuántǒng Shīzi Tóu Ròu Wán Recipe

It is a large and meaty Chinese Traditional Lions Head Meatball from Jiangsu Province – Chuántǒng shīzi tóu ròu wán. The name comes from its appearance because of its shape which resembles the head of a lion. It is usually prepared for the New Year celebration in a traditional Chinese household, but you may enjoy the dish any time of the year.

It originates from Huaiyang Cuisine, a popular cuisine in Eastern China, particularly in Jiangsu Province. The ingredient that made the dish special is the black vinegar or Zhenjiang vinegar which is sweet with a bit of spice from the chili pepper. Lions Head Meatball has two popular versions. One is plain served with napa cabbage, and the other one is “red-cooked,” which is braised using a soy sauce. Also, some versions may include a large amount of fat, around 50%. The version that you will learn today is the red-cooked and meaty dish.


Agoralia Recipes Traditional Authentic Dishes

Meaty Chinese Traditional Lions Head Meatball from Jiangsu Province. Authentic Recipe of Chuántǒng Shīzi Tóu Ròu Wán.

Local Recipe Name with Local Characters: 传统狮子头肉丸
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Servings 8 People
Calories / Serving 208 kcal

Ingredients
 

Meatballs

  • 450 grams (15.87 oz) Ground (Minced) Pork Fatty
  • 1 slice Fresh Ginger Root Minced
  • 1 pc Scallion Minced
  • 1 pc Egg Large
  • 3 tbsp Breadcrumbs Plain
  • 1 tbsp Chinese Cooking Wine – Shaoxing Wine – Shaosing Wine
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Oyster Sauce
  • ½ tsp Ground White Pepper Powder
  • ¼ tsp Chinese Five Spice
  • tsp Cornstarch
  • ¼ cup Water
  • 100 grams (3.53 oz) Water Chestnut Canned
  • Vegetable Oil For frying

Sauce

  • 1 tbsp Vegetable Oil
  • 1 pc Fresh Ginger Root Small sliced
  • 2 pcs Scallion
  • 10 grams (0.35 oz) White Sugar – Regular Sugar – Granulated Sugar
  • 1 tbsp Sake or Shaoxing Wine
  • tbsp Light Soy Sauce
  • ¼ tsp Dark Soy Sauce
  • 1 tbsp Oyster Sauce
  • cup Water
  • 1 tsp Cornstarch
  • ¼ tsp Sesame Oil
  • 1 pc Bok Choy Optional

Instructions
 

Meatballs

  • Prepare and make sure to properly measure all ingredients ahead of time.
  • It is good if you can find fatty ground pork. The ratio of 70:30 meat to fat is good, but 80:20 is also acceptable for the dish.
  • Use a large mixing bowl and transfer the ground pork.
  • Put all together ginger, scallion, breadcrumbs, egg, cornstarch, five-spice powder, white pepper, Shaoxing wine, light soy sauce, oyster sauce, and water.
  • Blend all ingredients well for 10 minutes until they become paste in texture.
  • Crush the water chestnut using the side of the knife and mince. Add it to the mixture and continuously mix everything for another 5 minutes. It is good to use a rubber spatula to scrape the side of the bowl.

Frying

  • Preheat (350 degrees F or 175 degrees C) to the small pot and put enough vegetable oil to submerge the meatballs.
  • Put some oil on your palm, divide the meatball into 8 to 9 pieces, and make a round shape.
  • Put each meatball carefully into the heated oil and fry for 2 minutes per batch or until golden brown.
  • Remove the par-cooked meatballs and set them aside.

Sauce

  • Using a wok, preheat it on low fire. Put the ginger and white parts of the scallion and pan fry it for 1 minute.
  • Add some sugar and cook until it dissolves.
  • Put the wine, light soy sauce, dark soy sauce, oyster sauce, and water, then stir everything and bring it to a boil.
  • Afterward, add the meatball to the boiling sauce and simmer for about 12 to 15 minutes over a low fire.
  • Flip each meatball halfway to ensure that everything is equally cooked.
  • Take out the meatball and arrange it on a serving plate.
  • Pour the cornstarch slurry into your sauce mixture and stir until thickened.
  • Using sesame oil, stir the green part of the scallion until wilted.

Plating

  • Put the sauce over your meatballs and serve while hot.

NOTES

  • Make sure to deep fry the meatballs properly to retain their round shape and not fall apart.
  • Do not attempt to add more chestnut water or breadcrumbs.

— Specific Atributes of This Recipe:

I am looking for… Big Batch Cooking

Nutrition

Calories: 208kcalCarbohydrates: 8gProtein: 11gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 41mgSodium: 511mgPotassium: 212mgFiber: 1gSugar: 2gVitamin A: 14IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Keyword Chinese Traditional Lions Head Meatballs, Chuántǒng Shīzi Tóu Ròu Wán Recipe, 传统狮子头肉丸
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