Best Chinese Lions Head Soup Recipes

CHINESE LION'S HEAD SOUP

Chinese Lion's Head Soup image

This is a delicious soup. The pork is very flavorful.

Provided by barbara lentz

Time 25m

Number Of Ingredients 13

Ingredients

lb ground pork
1 large egg
1 1/2 Tbsp cornstarch
2 tsp toasted sesame oil
1 Tbsp ginger minced
1 Tbsp soy sauce
6 clove garlic
3 scallions white and green parts separated
1 Tbsp oil
1/2 head napa cabbage chopped
4 c chicken broth
1 Tbsp soy sauce
1/2 c cilantro chopped

Steps:

1. Mix the ground pork, egg cornstarch sesame oil, ginger soy sauce, garlic and the white parts of the green onions. Set aside.
2. Heat the oil in a large skillet and saute the cabbage until wilted. Pour in the chicken stock and soy sauce. Bring to a boil.
3. Spoon the pork mixture in large balls into the boiling soup. Cover and simmer for 10 minutes. Serve garnished with cilantro and green parts of scallions.

LION'S HEAD MEATBALLS

Lion's Head Meatballs image

People throw out the term "melt-in-your-mouth" pretty casually, but these meatballs really are. Some people think the name comes from their large size, while others believe eating these gives you the strength of a lion, but the actual answer is not quite as mythical. The look of this crinkled-up napa cabbage reminded the inventors of this dish of a lion's mane.

Provided by Chef John

Categories World Cuisine Recipes Asian Chinese

Time 2h15m

Yield 6

Number Of Ingredients 24

Ingredients

1 ½ cups boiling water
1 ounce dried shiitake mushrooms
¼ cup minced canned water chestnuts
1 (8 ounce) container firm tofu, chopped into small bits
1 pound fatty ground pork (at least 20% fat)
¼ cup finely sliced green onions (white and light green parts only)
4 cloves garlic, finely minced
1 ½ teaspoons finely grated peeled fresh ginger
2 tablespoons Shao Hsing rice wine or dry sherry (see Note)
1 tablespoon soy sauce
2 teaspoons kosher salt
¼ teaspoon cayenne pepper
1 tablespoon brown sugar
1 large egg
1 ½ teaspoons cornstarch
1 small head napa cabbage
2 cups chicken broth
2 tablespoons soy sauce
2 tablespoons sherry wine
½ teaspoon sesame oil, or to taste
1 tablespoon brown sugar
1 ½ teaspoons cornstarch
¼ cup sliced green onion tops
2 tablespoons hot chili oil

Steps:

Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.
Meanwhile, combine chestnuts and tofu in a large bowl. Add ground pork, green onions, garlic, and ginger. Pour in rice wine, soy sauce, salt, cayenne, brown sugar, and egg. Dust with cornstarch. Mix with a clean hand until thoroughly combined. Cover with plastic wrap and refrigerate for at least 1 hour.
Form mixture into 6 large meatballs with wet hands.
Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and oil lightly. Place meatballs on the prepared baking sheet.
Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.
Trim off the bottom of the head of cabbage and slice 1/2 of the head. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Arrange the remaining leaves on the top. Slice and scatter the mushrooms on top of the cabbage; reserve shiitake liquid. Nestle the meatballs into the cabbage leaves and pour juices over.
Strain reserved shiitake liquid into a bowl. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, and cornstarch. Whisk until dissolved. Add to the pot, pouring over each meatball. Bring to a boil over high heat.
Reduce heat to medium-low, cover, and cook for 20 minutes. Uncover and raise heat to medium-high. Continue cooking, basting the meatballs often, until liquid reduces slightly and meatballs are no longer pink in the centers, about 10 minutes. Taste for seasoning.
Ladle into serving bowls and arrange cabbage over the meatballs. Top with green onions and chili oil.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 18.5 g, Cholesterol 82.1 mg, Fat 18.1 g, Fiber 2.6 g, Protein 20.6 g, SaturatedFat 5.2 g, Sodium 1607.8 mg, Sugar 7.4 g

LIONS HEAD SOUP

Lions Head Soup image

Lions head soup are Asian flavored pork meatballs nestled in cabbage that form lion heads and manes. This is a delicious soup that can be a meal in itself. If you have any questions, e-mail me: [email protected]

Provided by Alan Leonetti

Categories One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs pork butt (coarsely ground)
2 teaspoons fresh ginger (peeled & finely chopped)
2 scallions (finely chopped)
2 teaspoons coarse sea salt
2 teaspoons sherry wine
2 teaspoons sesame oil
1 egg white
1/2 lb smoked bacon (cut into bits)
pepper
1 large Chinese cabbage (Napa)
1/4 cup sherry wine
salt and pepper
2 3/4 cups chicken stock or 2 3/4 cups chicken broth, plus
1 tablespoon chicken stock or 1 tablespoon chicken broth
1 tablespoon cornstarch
1 tablespoon soy sauce

Steps:

In a skillet over medium to high heat fry the bacon bits and set aside.
Combine meatball seasonings and egg white in a bowl and add the meat. Stir with hands and throw into sides of bowl to thoroughly blend. Set aside.
Heat wok over medium high heat and add 3 tablespoons of the bacon drippings and swirl around to coat the wok.
Reserve 3 large leaves of the cabbage and coarsely chop the thick core, keeping the core and leaves separate. Shred the remaining leaves into wide long strips.
Add the thick cabbage core pieces into the wok and stir fry for 1 minute. Add the shredded cabbage leaves and continue to stir fry for an additional 1 minute. Season with salt and pepper and add ¼ cup of sherry, continuing to stir fry for 30 more seconds.
Remove cabbage to a large soup pot. Add the chicken stock or broth and the bacon bits. Also, chop 3 scallions (white & green parts) and finely chop and add to soup pot.
Combine all ingredients for the glaze in a small bowl.
Form meatballs using 2 tablespoons of meat. Glaze each meatball in glaze and pan fry until golden on all sides.
Place the meatballs on top of cabbage and cover the meatballs with the 3 reserved leaves. Bring pot to a boil. Add 1 tablespoon of sesame oil and 1 tablespoon soy sauce and cover the pot and reduce heat to a low simmer and cook for 1 hour.
To serve, place some cabbage into a bowl, with a meatball or two in the center, then adding the soup. Garnish with some additional finely chopped scallions.

Nutrition Facts : Calories 855.3, Fat 54.7, SaturatedFat 17.9, Cholesterol 179.7, Sodium 3088.4, Carbohydrate 12, Fiber 0.3, Sugar 3.7, Protein 58.7

LION'S HEAD STEW

Lion's Head Stew image

Provided by Ming Tsai

Categories main-dish

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 pounds coarsely ground fatty pork
1/2 cup ginger-scallion water (1 cup cold water, 3 large, peeled slices ginger, 3 chopped
scallions - all blended together and strained)
2 eggs, lightly beaten
Canola oil, to cook
Cornstarch, to coat
1 medium head Napa cabbage, save 4 large leaves, cut remainder into 1-inch slices
Chinese clay pot with cover
2 teaspoons sugar
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 large pieces dried tangerine peel
8 dried black mushrooms, rinsed, rehydrated, de-stemmed and halved
6 cups chicken stock
Salt and black pepper, to taste

Steps:

Preheat an oven to 350 degrees. In a large bowl, mix the pork with the ginger-scallion water, eggs and season. Throw the pork in a bowl 10 times to compact the meat together. Preheat a large skillet and coat with oil. Make 8 large meatballs and coat with cornstarch. Only brown the meatballs on all sides. Do not cook them through, then drain on paper towels. Place sliced cabbage in the clay pot and top with meatballs. Mix sugar with soy sauces to dissolve and add to pot. Add peel, mushrooms and stock. Check for seasoning. (The flavor of the broth will eventually be the flavor of the meatballs/cabbage, season well.) Top the meatballs with the whole cabbage leaves and cover. Place in the oven and braise for 3 hours.
PLATING Serve the clay pot family style with small bowls of steamed rice.