As an Asian myself, I'm super ecstatic that this dish is actually featured on here! Not to mention the pronunciation for Shizi Tou is ON POINT. GOOD JOB!
Traditionally, the pork is minced using two cleavers, and then the minced pork along with the other ingredients are stirred in one direction using a pair of chopsticks. Watching this made me hungry, I might try making some soon!
I just made this soup for the 1st time a few weeks ago. It is absolutely delicious. I added chopped water chestnuts to my meatballs for texture and it worked great.
I have made this Lion's Head Meatballs recipe countless of times. Coincidentally I also have it planned for the week. It's so easy to make and so delicious. I love the flavors or the meatball and the soup!
I just made this. And for me, I could use more fresh ginger and scallions in the meatballs, it needs that potency. Plus I ended up adjusting the broth after tasting with the addition of fresh ginger and a bit of sesame oil in the broth to round out get a fuller flavor from the broth.
Reading through the comments they are generally positive. To those who criticize, feel free to create your own content. Secondly, like the US China is huge. Dishes change regionally and with family tweeks. Proof? Look at American BBQ. It is as diverse across the county as a tradition can be. Doesn't mean it's wrong or bad. Perhaps just different from where you are and how you grew up. I'm in the process of making this right now. No Napa cabbage available as we are in small town Texas. So, regular cabbage it is. I'm sure it will be great.
Don't have a stand mixer but do have a food processor - wondering if I use the bread paddle instead of the blade (which would likely destroy the texture), whether I'd get a similar result?
It's usually made using chopsticks stirring in one direction for quite a while (like 5mins or so!) to achieve the desired texture. I did it that way several months ago and it turned out great! Didn't use my mixer at all. The chopsticks and single direction make all those proteins line up in the same direction and forms that gel-mesh quicker than switching and/or using a wooden spoon would do
There must be many varieties of this dish since in my family we use dark soy sauce to add color and make a sweet glaze over it. We also use bean thread instead of rice noodle so it doesn't fall apart.
Yup the lighter version here is not made that often in China, your family’s version is more common for sure. I remember I have the dark soy version of this quite often in school lunches haha.
I’ve had both. The lighter version I’ve had with mung bean noodles as a kind of soup over rice, whereas the red-braised kind I’ve never had with noodles and the liquid is treated as a sauce rather than broth.
@@optionout I think it is two fold. 1) gives another layer of added flavor (I guess they whatever reaction when you do steak) and 2) if you didn’t pack the meats, I find them may fall apart a bit more easily.
I see so many recipes, like this one, using a stand mixer, but I have neither the money nor the counter space for one. What would you recommend as a replacement?
I'm going to try this. It looks fairly easy to make and should taste very good. I would need a drizzle of toasted sesame oil though. Edit: I made them! This recipe is definitely going into the fall/winter rotation. If you're thinking about making this go ahead and try it.
I’ve been doing a version of this from the Taiwanese celebrity chef James where he added tofu and blended Napa cabbage juice into his meatball for a better flavorful texture.
I make these w pork chops, the meat goes into the food processor, swap out w dough blade and blend in the the rest of the ingredients until they have combined. the bones go into the pressure cooker and strengthens the broth, or I can make something else with the broth, like noodle soup w bok choy. cheers!
I made this yesterday. It is Fantasic! Easy to make comfort food and just delicious. I added my own aromatic oil(star anise, cinnamon stick, bay leaves, dried red chili peppers, ginger, garlic, red onion, spring onions)
Does anyone have any suggestions for a viable replacement for Xiao Sing wine? We don't use alcohol in our house, but I don't know the flavor profile of this wine to know what else to use.
It’s VERY light alcohol, even dipping things in it you won’t taste much. Its flavor profile has a lot floral scent to it. Chinese use this to just suppress the meat raw taste. An alternative we sometimes use is ginger-scallion water (soak ginger scallion-white & a bit star anise in water), it’s usually to assist the Shao Xing wine, so maybe here just try to make it more concentrated!
From my experience of having had a lot of these, I would say ground chicken might be a bit closer, this meatball really need enough fat so maybe even getting some thigh meat in there would help?
No garlic in the dumpling mix? no breadcrumbs, 5 spice and water chestnuts i understand as they are optional depending on who's family makes it, but no garlic! never had these or made them without garlic. Is it a regional variation? i learned to make them while living in Hong Kong pre handover. i also add some starch to my mix ethier potato flour or cornflour to capture juices and for texture mouth feel. If you buy mince try and get coarse ground single pass it gives a better texture, I cheat and use a food processor to coarse chop semi frozen chunks of pork shoulder and belly pork to get the texture and fat ratio we like. Never braised the meatballs before normally fry in lard / steam them, i'll give it a try, don't knock it till you have tried it. Anyway thanks for the recipe, take care. God bless one and all.
I keep hearing people say ‘don’t over work you meat’ or it will be tough but this video seems to imply the science says otherwise. Or I’m not computing properly today. Should I mix meat for things like Italian meatballs or burgers?
Oh~No！ The step of adding the seasoning is wrong. Dry seasoning powder first. The liquid seasoning is the second step, and the oil last (oil prevents the meat from absorbing the seasoning flavor). In fact，We don't necessarily use baking soda, we use egg whites instead. 祝各位用餐愉快。Bon Appetit！
Made this tonight and was underwhelmed. 1/2 tsp of salt is not enough for 2 lbs of pork - especially if using low-sodium soy sauce. The ginger did not come through at all - that quantity could probably be doubled.
I always take a spoonful of mix and microwave it for a minute or so until it's cooked then taste. If it needs adjustment it's easy to tell. I do this with meatballs, ricotta for lasagna, or any mixture that's impossible to "fix" after the fact.
Made these tonight. The meatballs were great, extremely tender and flavorful although I added a tiny bit more salt. The broth needed more salt as well, I also added some toasted sesame oil. It was a little weak without it. I also added a soft boiled egg to the top. I'd like to try different noodles. Rice noodles are pretty bland.
You generally want a loose texture with hamgurgers and it promotes cragly brown bits. If you over handled the ground beef you'd end up with a meatloaf consistency, which isn't bad, its just not what you typically expect with hamburgers.
I’m a BIG fan of America’s Test Kitchen but as a Chinese American… no no no no no. This meatball is way too tough. It should be soft, like maybe medium tofu. Really! Using the mixer had me shaking my head… it should be packed super loosely. Also, if you’re gonna go all the way, deep fry it first. The outside will have a thin crust!!!
@@sandrah7512 Are you Anna's sister? You've commented thus quite a few times I think that people enjoy seeing international recipes presented by people from that region. It may be because people have been so underrepresented
I was really surprised this recipe did not call for garlic and a _panade_ (breadcrumbs with milk, for tenderness & moisture retention) as I see in many of your meatloaf, meatball and burger recipes.
Because he said it's fatty pork, the darker rib meat with more myoglobin, versus the whiter, leaner loin meat. With egg, wine and ginger in it. And because lighting and cameras are not perfect reproductions of actual colors.
I kinda feel sorry for people like you that still think you need to cook pork to death until it turns gray. With modern understanding of safe cooking temperatures, proper refrigeration and educated farming and butchering practices, there have practically been no cases of trichinosis in the US in over 40 years. You do what you want, but I love me some juicy pink pork chops.
@@saulgoodman2018 You need to relearn the meaning of 'cooked'. Slightly pink pork is perfectly fine and safe, at least for modern raised and handled US pork, and IMO, much more tasty and desirable. Of course, you do whatever you want.
At the risk of getting a lot of hate, I have to represent my culture. I usually love and respect videos from this channel, but as someone who grew up eating lions head meatballs, it's ALL WRONG! Even with a recipe from someone who has a Chinese name, I can't even list all the things that are made wrong with this cooking method. It was truly painful watching this video. I wouldn't eat this.
What Chinese are you? You do know China is a HUGE country and as a Chinese who grew up in China proper, this is totally right, only the handling or plating or oven use is westernized. But it reaches the same results, if you actually understand cooking. It’s just more controlled and easier to understand, lions head have many ways to be cooked, your personal experience really can’t represent Chinese culture.
A tale as old as time (or at least as old as UA-cam): Random commenter claims cultural heritage of recipe featured. Without specifics, declares it an abomination. The end. The amount I learned from this statement cannot be measured.
It's from fatty rib meat, which has more myoglobin than the more common, leaner, whiter loin meat. Plus, you can't count on studio lighting and camera colors to be true representations.
I made this and it was epic. I had it the next day as leftovers and it was even better! Thank you for a phenomenal recipe
I really appreciated the science background on the myosin strands.
As an Asian myself, I'm super ecstatic that this dish is actually featured on here! Not to mention the pronunciation for Shizi Tou is ON POINT. GOOD JOB!
Yet she screwed up myosin!😂
@@deanr3417 They try
Were we watching the same video?
The sound for tou is wrong. I'm not quibbling against the video, just correcting you.
Traditionally, the pork is minced using two cleavers, and then the minced pork along with the other ingredients are stirred in one direction using a pair of chopsticks. Watching this made me hungry, I might try making some soon!
I found a recipe and tried it a while ago. I don't have cleavers, but I followed all the other directions as best I could. They were AMAZING 🤩
I appreciate Dan's test cooking this and other Asian recipes. His use of the Chinese soup spoon with chopsticks is authentic, too.
I swear Dan is an Asian guy in a white man's body lol
@@sandrah7512 He exhibits this in What's Eating Dan, as well. Love his work and his energy.
I'm in Canada and it's getting cold here so this is perfect comfort food! Thankyou Dan and all!
I'd make this in a heartbeat. It looks so good.
I missed Dan’s videos. It’s always nice to see them ❤
@@sandrah7512 Corrected it
This looks so good I just ordered the cookbook from my local library.
Hooray libraries!! I might have to check out mine too. If all the recipes are like this, I'll be in heaven
@@ninastone9054 yes I love my library so much. Been going for 35 years now.
I made these and followed the recipe exactly. Absolutely delicious.
I just made this soup for the 1st time a few weeks ago. It is absolutely delicious. I added chopped water chestnuts to my meatballs for texture and it worked great.
Where do you live? I want a bowl
shizitou is underrated, it's so easy to make and it tastes fantastic, like chinese dumplings, but without all the work lol
I have made this Lion's Head Meatballs recipe countless of times. Coincidentally I also have it planned for the week. It's so easy to make and so delicious. I love the flavors or the meatball and the soup!
Fascinating to see Dan's serious side. He's great in both formats (What's Eating Dan & ATK guest presentations w/Julia).
Wow! This looks amazing and easy. Perfect comfort recipe! 💜
this is so simple and looks incredibly pleasant. i think this is going to happen once the weather cools down a bit more. sunday supper!
This is the kind of recipe I'll want to try at home!
What an exciting recipe! Added to my meal planner for this week!!! 😋
The meatballs were amazing. I will make this again very soon.
Definitely want to make this. I lo e broth soups and I love cabbage so this is a must. Thank you for this.
..and then a heavy wallop of chili oil!
Yum!
That looks amazing!
Looks healthy and delicious
I just made this. And for me, I could use more fresh ginger and scallions in the meatballs, it needs that potency. Plus I ended up adjusting the broth after tasting with the addition of fresh ginger and a bit of sesame oil in the broth to round out get a fuller flavor from the broth.
This is great! It would be great to see Lan more
Dan is my Rocky of cooking
I just KNOW that is so very delicious! 👍👍👍
International day! Chinese infusion Lion head dish. Yummy! 🤗 Oh! Did you wash or raise your Napa cabbage? For the food safety reason! 🤔🤭
Likely they do, but do not always show it for brevity.
Reading through the comments they are generally positive. To those who criticize, feel free to create your own content. Secondly, like the US China is huge. Dishes change regionally and with family tweeks. Proof? Look at American BBQ. It is as diverse across the county as a tradition can be. Doesn't mean it's wrong or bad. Perhaps just different from where you are and how you grew up.
I'm in the process of making this right now. No Napa cabbage available as we are in small town Texas. So, regular cabbage it is. I'm sure it will be great.
😮 ooh the shade 😎 love it!! ❤😂
Don't have a stand mixer but do have a food processor - wondering if I use the bread paddle instead of the blade (which would likely destroy the texture), whether I'd get a similar result?
It's usually made using chopsticks stirring in one direction for quite a while (like 5mins or so!) to achieve the desired texture. I did it that way several months ago and it turned out great! Didn't use my mixer at all. The chopsticks and single direction make all those proteins line up in the same direction and forms that gel-mesh quicker than switching and/or using a wooden spoon would do
You can use you hands
There must be many varieties of this dish since in my family we use dark soy sauce to add color and make a sweet glaze over it. We also use bean thread instead of rice noodle so it doesn't fall apart.
Oh yum! That sound fantastic! Thank you!
Yup the lighter version here is not made that often in China, your family’s version is more common for sure. I remember I have the dark soy version of this quite often in school lunches haha.
we prefer bean thread aka glass noodles too 😍
I’ve had both. The lighter version I’ve had with mung bean noodles as a kind of soup over rice, whereas the red-braised kind I’ve never had with noodles and the liquid is treated as a sauce rather than broth.
Dan is on roll! Keep it coming 😍🥰😍🥰
This is great with rice! My mother will sometimes lightly fry them.
At what point does she fry them?
@@optionout before going into the pot with the veggie. Just a light shallow fry is good.
@@johnwu7509 THANKS for replying. Whats the benefit?
@@optionout I think it is two fold. 1) gives another layer of added flavor (I guess they whatever reaction when you do steak) and 2) if you didn’t pack the meats, I find them may fall apart a bit more easily.
@@johnwu7509 TY
I see so many recipes, like this one, using a stand mixer, but I have neither the money nor the counter space for one. What would you recommend as a replacement?
Chopsticks and stirring in a single direction. No joke. I did it this way even though I have a stand mixer and my meatballs were so amazing 🤩
The other reply is correct! A pair of chopsticks, one direction, go crazy. The Chinese ancestors didn’t have mixer either ;)
Thanks for the replies.
Hi Rebekah, please see link to authentic Chinese recipe, this is how I make it. Absolutely delicious! Enjoy
m.ua-cam.com/video/3y-HejT87qc/v-deo.html
I made them tonight with a hand mixer and they turned out great.
This I will try!
We ❤ Dan!
thank you! I’m making this tomorrow 🍜
I'm going to try this. It looks fairly easy to make and should taste very good.
I would need a drizzle of toasted sesame oil though.
Edit: I made them! This recipe is definitely going into the fall/winter rotation.
If you're thinking about making this go ahead and try it.
I’ve been doing a version of this from the Taiwanese celebrity chef James where he added tofu and blended Napa cabbage juice into his meatball for a better flavorful texture.
I would eat anything that Dan cooks for me...
I would eat Dan
Add me to that list!
I make these w pork chops, the meat goes into the food processor, swap out w dough blade and blend in the the rest of the ingredients until they have combined. the bones go into the pressure cooker and strengthens the broth, or I can make something else with the broth, like noodle soup w bok choy. cheers!
I made this yesterday. It is Fantasic! Easy to make comfort food and just delicious. I added my own aromatic oil(star anise, cinnamon stick, bay leaves, dried red chili peppers, ginger, garlic, red onion, spring onions)
Does anyone have any suggestions for a viable replacement for Xiao Sing wine? We don't use alcohol in our house, but I don't know the flavor profile of this wine to know what else to use.
It’s VERY light alcohol, even dipping things in it you won’t taste much. Its flavor profile has a lot floral scent to it. Chinese use this to just suppress the meat raw taste. An alternative we sometimes use is ginger-scallion water (soak ginger scallion-white & a bit star anise in water), it’s usually to assist the Shao Xing wine, so maybe here just try to make it more concentrated!
@@joshsun1446 oh great! I can make that! Thanks very much!
I make a different version which has crab meat and crab coral along with the pork! This is a lovely dish!
Wow yummy. Love to learn something new.
Nice Matsumoto knife.
Try mung bean (aka glass) noodles instead, texture more complementary to the meatballs.
Oh yum! I even have some hanging out in my cabinet! Thanks!
Yum
@uncleroger should give him the uncle title for authenticity
Dan, can these be made with ground turkey? thank you.
From my experience of having had a lot of these, I would say ground chicken might be a bit closer, this meatball really need enough fat so maybe even getting some thigh meat in there would help?
@@joshsun1446 Josh! thank you so much. I watched a recipe using ground beef, so I may use that with some ground chicken.
@@rachs57 all good I think! But make sure u don’t use the too lean ones😋
You should use glass noodle but not rice noodle and some chief also put bread mix with meat together.
No garlic in the dumpling mix? no breadcrumbs, 5 spice and water chestnuts i understand as they are optional depending on who's family makes it, but no garlic! never had these or made them without garlic. Is it a regional variation? i learned to make them while living in Hong Kong pre handover. i also add some starch to my mix ethier potato flour or cornflour to capture juices and for texture mouth feel.
If you buy mince try and get coarse ground single pass it gives a better texture, I cheat and use a food processor to coarse chop semi frozen chunks of pork shoulder and belly pork to get the texture and fat ratio we like. Never braised the meatballs before normally fry in lard / steam them, i'll give it a try, don't knock it till you have tried it.
Anyway thanks for the recipe, take care. God bless one and all.
I love how Dan completely ignores the camera and just talks to Julia the whole time.
I find it odd that ATK assumes I have a stand mixer but don't have kosher salt. Also; Dan is the best thing that's ever happened to this show.
I don't have a mixer either.
people have been making this dish for millennia without using a stand mixer. Use whatever you have.
The broth has no seasoning (salt)?
So they basically made potstickers without the dough. Interesting.
Add ginger to the chicken broth to make is Asian flavored chicken broth
Now this is definitely a recipe I can cook at home without it upsetting my wife's sense of smell.
I keep hearing people say ‘don’t over work you meat’ or it will be tough but this video seems to imply the science says otherwise. Or I’m not computing properly today. Should I mix meat for things like Italian meatballs or burgers?
I always use my stand mixer for meatballs, I usually add other ingredients and make a bigger batch. I never use it for hamburgers.
And that rule is usually for hamburgers. Compare to meatloaf which gets worked a lot as other ingredients go in.
Oh~No！
The step of adding the seasoning is wrong.
Dry seasoning powder first.
The liquid seasoning is the second step, and the oil last (oil prevents the meat from absorbing the seasoning flavor).
In fact，We don't necessarily use baking soda, we use egg whites instead.
祝各位用餐愉快。Bon Appetit！
I would watch Dan eat cereal, In part because I would learn so much about what happens when the milk hits it…
What are ATK’s favourite store-bought broths?
Swanson
@@sandrah7512 My favourite in the boxed broths is Kitchen Basics chicken broth. Very tasty compared to other boxed broths and is gluten-free.
I still see Better Than Boullion recommended by chefs,the first ingredient is the meat,not salt like so many others…
The meatballs should be stuffed onto a large shiitake mushroom with the stem cutoff.
So glad to see ATK explore foods from non-Western cultures
That's some large meatballs you got there
Made this tonight and was underwhelmed. 1/2 tsp of salt is not enough for 2 lbs of pork - especially if using low-sodium soy sauce. The ginger did not come through at all - that quantity could probably be doubled.
I always take a spoonful of mix and microwave it for a minute or so until it's cooked then taste. If it needs adjustment it's easy to tell. I do this with meatballs, ricotta for lasagna, or any mixture that's impossible to "fix" after the fact.
@@m00se23 that's a good tip. I made meatloaf the other night and considered doing this. It could have used more salt after all !
Made these tonight. The meatballs were great, extremely tender and flavorful although I added a tiny bit more salt.
The broth needed more salt as well, I also added some toasted sesame oil. It was a little weak without it.
I also added a soft boiled egg to the top.
I'd like to try different noodles. Rice noodles are pretty bland.
Im Chinese, i hear my ancestors crying after watching this video.
Hate ask, but would the recipe work with ground dark turkey meat?
yum…. i hoe one day ATK makes kabob koobideh. (ground meat kabob)…. i can’t do it. i really need a great instruction.
She kinda gives Zelda Scott from Game Crazy vibes
Darn. I thought it was going to be made using lion’s mane.
Me too. Or at least a lions mane meat mix
@@justincaughorn4150 It gets its name from the shape of the meatballs which look like lion heads.
I tried it once with an actual lions mane, but the hair got wound up in my mixer and burned up the motor.
LIONS ARE NOT CLEAN ANIMALS. THEY SMELL BAD. TIGERS ARE THE TOP ELITE BIG CATS, TIGERS ALWAYS GROOM CLEAN👑👑👑👑🐯🐯🐯🐯
Same 😒
So if mixing ground meat makes it more tender and juicy, why aren’t we doing this with ground beef before we make hamburgers 🤔
You generally want a loose texture with hamgurgers and it promotes cragly brown bits. If you over handled the ground beef you'd end up with a meatloaf consistency, which isn't bad, its just not what you typically expect with hamburgers.
hamburgers aren't usually cooked in broth
plus, beef and pork are totally different types of meat, so their needs for handling are different.
I agree, and handle my burger patties as little as possible. I still dare one of you to try it 😂
@@johnhpalmer6098 you can make beef meatballs in the kitchenaid.
use an ice cream scoop
Myosin Mytosis
10-15 minutes for rice noodles??? Think he misspoke!
I had to go a little longer
I don’t have a paddle 😐
Food processor with dough blade is what Ill use.
I’m a BIG fan of America’s Test Kitchen but as a Chinese American… no no no no no. This meatball is way too tough. It should be soft, like maybe medium tofu. Really! Using the mixer had me shaking my head… it should be packed super loosely. Also, if you’re gonna go all the way, deep fry it first. The outside will have a thin crust!!!
I made them tonight and they were incredibly tender
Although I assume that Dan has done a bunch of work and research into this recipe, I kinda wish that the Pang family actually did the presenting.
@@sandrah7512
Are you Anna's sister?
You've commented thus quite a few times
I think that people enjoy seeing international recipes presented by people from that region. It may be because people have been so underrepresented
I was really surprised this recipe did not call for garlic and a _panade_ (breadcrumbs with milk, for tenderness & moisture retention) as I see in many of your meatloaf, meatball and burger recipes.
Dan, why are you trying to make Chinese food?
They look good but they're undercooked I don't understand why on these cooking shows they undercook almost everything!!
Why is it still pink inside?
Good question. After that much cooking think something else may be going on, but then again this is a slow oven. Would live to hear the explanation.
Because he said it's fatty pork, the darker rib meat with more myoglobin, versus the whiter, leaner loin meat. With egg, wine and ginger in it. And because lighting and cameras are not perfect reproductions of actual colors.
I kinda feel sorry for people like you that still think you need to cook pork to death until it turns gray. With modern understanding of safe cooking temperatures, proper refrigeration and educated farming and butchering practices, there have practically been no cases of trichinosis in the US in over 40 years. You do what you want, but I love me some juicy pink pork chops.
@@kindabluejazz I'm not talking about cooking it til it's grey. Even the outside doesn't look cooked.
But cooking it to there's no pink.
@@saulgoodman2018 You need to relearn the meaning of 'cooked'. Slightly pink pork is perfectly fine and safe, at least for modern raised and handled US pork, and IMO, much more tasty and desirable. Of course, you do whatever you want.
NO Pork!!!
Lamb.
Has anyone tried this with ground beef instead of pork?
At the risk of getting a lot of hate, I have to represent my culture. I usually love and respect videos from this channel, but as someone who grew up eating lions head meatballs, it's ALL WRONG! Even with a recipe from someone who has a Chinese name, I can't even list all the things that are made wrong with this cooking method. It was truly painful watching this video. I wouldn't eat this.
What Chinese are you? You do know China is a HUGE country and as a Chinese who grew up in China proper, this is totally right, only the handling or plating or oven use is westernized. But it reaches the same results, if you actually understand cooking. It’s just more controlled and easier to understand, lions head have many ways to be cooked, your personal experience really can’t represent Chinese culture.
A tale as old as time (or at least as old as UA-cam):
Random commenter claims cultural heritage of recipe featured. Without specifics, declares it an abomination. The end.
The amount I learned from this statement cannot be measured.
I made them tonight and they were great
Sorry you can't represent a whole culture. You can only represent yourself.
I haven’t watched this but bc atk hates authenticity and they’re super PC or whatever I KNOW there’s no lion in this, SAD
Is it just me or was that pork a little too pink?
It’s just you, lol
Color pink is okay if internal temperature 🌡 reaches 145 degrees and it was in the oven an hour
They were simmering for 30 minutes they're fine
It's a slow oven, I'd find it suspect as well.
It's from fatty rib meat, which has more myoglobin than the more common, leaner, whiter loin meat. Plus, you can't count on studio lighting and camera colors to be true representations.
yum
@joshsun @josh sun
Thank you for all the added replies you've made in the comment section of this video I've learned alot
the secret ingredient in this recipe is 50 ml of fresh squeezed uyghur tears