Braised Lions Head Dumplings- Hong Shao Shi Zi Tou
As taught to me by the chefs of the Ritz Carlton, Shanghai.
- 600 grams pork belly, 30%fat
- 2 eggs
- 4 pieces twisted cruller (if this is not available use day old croissant)
- 150 grams fresh ginger
- 150 grams spring onion
- 150 grams water chestnuts
- 115 grams celery
- 10 bunches baby bok choy, washed
- 150 grams dried shitake mushrooms, soaked
- 25 mls Chinese rice wine
- 115 grams soya sauce
- 300 mls chicken stock
- 1 tablespoon powdered chicken stock
- 1 tablespoon salt
- 1 tablespoon sugar
- white pepper
- 1½ teapoons cornflour
- peanut oil for frying
Ingredients Stock for Braising
- 2 spring onions
- 5 slices fresh ginger
- chicken stock
Peel off the pork belly skin and coarsely mince the meat with the twisted cruller (or croissant), celery, water chestnut and mushrooms. This can be done in a food processor but would traditionally be chopped with a cleaver.
Finely dice the spring onion and ginger and add to the pork along with the egg, rice wine, soy sauce, chicken stock, chicken powder, salt, sugar, pepper and cornflour. Mix well. NB The mixture is quite wet.
Divide the meat mixture into meat balls approximately 40 grams each.
Heat the peanut oil in a deep pan or wok and deep fry the meatballs until they are cooked and golden. Remove and drain.
Gently fry the spring onion and ginger for the braising stock in a little oil and add the chicken stock. Bring to the boil.
Add the meatballs and simmer for 25 minutes. Add the bok choy to stew until tender. Place the meatballs on the plate with the bok choy. Thicken the sauce with cornflour and pour over.