How-to Guide: Classic Chinese Lion Head Meatballs ((狮子头))
There are quite a few versions of Chinese Lion Head Meatballs and how to prepare them for a meal. These Lion Head Meatballs are tender, moist, and very savory. These meatballs are quite easy to make and can be used for many different dishes. Try out this recipe and let me know how they turned out!
Ingredients:
1 pound (500 grams) ground pork
4 tablespoons Shaoxing wine
3 tablespoons light soy sauce
1 teaspoon dark soy sauce
1 teaspoons salt
1 tablespoon sugar
1 teaspoon ginger, grated
1/2 to 1 cup scallion, minced
1 tablespoons cornstarch
12-15 water chestnuts, finely chopped (8 oz can)
3 eggs
1 cup panko
2 tablespoons sesame oil
As always, hit the like button and subscribe!
Current Setup:
Camera:
Lens: , ,
Battery Grip:
Batteries:
Rode VideoMicro://amzn.to/3bBFajs
Portable stand:
Tripod Mount:
Rode VideoMic NTG:
WS11 Deadcat:
10ft Audio Cable TRS to TRS:
Lighting:
As always, hit the like button and subscribe!
How to Make Dan Dan Mian and Shizi Tou (Lion’s Head Meatballs)
Test cook Lan Lam and host Bridget Lancaster teach viewers how to prepare Dan Dan Mian (Sichuan Noodles with Chilli Sauce and Pork). Equipment expert Adam Ried shares with host Julia Collin Davison his top picks for mortars and pestles. Test cook Dan Souza and Julia unlock the secrets to making perfect Shizi Tou (Lion’s Head Meatballs).
Get the recipe for Dan Dan Mian:
Get our Lion’s Head Meatballs recipe:
Buy our winning non-stick skillet:
Buy our winning chefs knife:
Buy our winning stockpot:
Buy our winning tongs:
Buy our winning 7 Quart Stand Mixer:
Buy our winning Dutch oven:
Browse our latest recipes:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
How to Cook Lamb Lionshead Meatballs and Ginger Scallion Buttered Noodles
The most dramatic, tender, and tastiest meatball you’ll ever have. They're not made of actual lion meat but are said to resemble the head and mane of a lion because they're just so big. As I just said before, dramatic.
Music: Alec’s Lounge by Phorhead
Ingredients
2 lbs ground lamb
1 block tofu, cumbled
4 water chestnuts, peeled and minced
Bunch of parsley, minced
Nappa cabbage, minced
Scallions, minced
Ginger and garlic, grated
Light soy sauce
5 spice
Ground cumin
Broth
Ginger
Scallions
Chicken Powder and water, or prepared stock
Directions
Mix all the meatball ingredients and flavoring elements together and form large fist sized meatballs (or as large as you can manage without the falling apart)
Fry at 375º only until browned
Poach the fried meatballs in broth for 45 minutes
Serve
GIANT Lion Head Meat Balls 狮子头 shīzitóu TRADITIONAL CHINESE COOKING
Hello! today Ziangs food workshop are here to show you how to cook a traditional Chinese dish at home, this is the best recipe for lion head meatballs known as 狮子头 shīzitóu. There are many lion head meatball recipes out there but we feel this version has far more texture, tenderness and way more flavour. We will show you step by step how to make the mince for the meatballs, how to make them and how to finish them off and create a wonderful Chinese sauce that goes well on noodles and rice. The trick to making these the best meatballs is to make them big, the size of a small orange is perfect. The best Chinese recipes are always the ones that you like the most, cooking is subjective and that is the most important thing when you're cooking.
Most recipe cook the veg with the meatballs in the sauce, but we feel that it over cooks the veg, we simply blanched our pak choi in boiling water for 50 seconds and then placed into ice cold water to stop the cooking. When ready we just drained them and lay them out in the bowl, the hot sauce for the meat balls will warm the veg through.
Here at Ziangs food work shop, mother and son professional Chinese chefs are here to teach you how to cook like a Chinese takeaway or takeout, using real Chinese cooking tips and hints.
Buy or eCookcbook Here:
Pre-order reprint of the hardback coobook:
Ingredients:
Essentials kit:
Visit our webstore to buy our cookbook
Support:
Website:
Instagram:
Instagram:
Twitter:
Facebook:
Chin's FB page:
TikToK:
MSG DON'T BELIEVE THE MYTHS!
Here are links to products we recommend and that we use in our videos
Induction hob 2kw:
Induction hob 3kw:
Tempature probe:
Wok, good all round non-stick:
Cast Iron wok:
The wok that a takeaway would use flat base:
The wok that a takeaway would use round base:
Best kind of cooking utensil for use with non-stick woks:
Best kind of cooking utensils for use with cardon steel woks (don not use with non stick):
Measuring spoons:
Measuring cups:
Measuring just set, 250ml, 500ml, 1L:
Large measuring jug 2.2L:
Magnetic measuring spoons:
Small cleaver:
Large meat cleaver (takeaways go to):
Cool Meat clever:
Parring knives:
Hardwood chopping board:
Round hardwood chopping board:
Colour coded chopping boards:
Small rice cooker 1 litre:
1.8L Rice cooker:
High end rice cooker:
Non-stick pot for making pastes 4.5L:
Cooking pot for sauces 5L:
Squeeze bootles for oils and sauces:
Storage jars for spices/pastes/seasonings 250ml:
Storage jars for spices/pastes/seasonings 500ml:
Bamboo handle spider skimmer for taking things out of hot water or oil:
Spiders for take food out of hot water or oil:
Small food processor for making small amounts of paste:
Large food processor:
Laser Thermometer:
Scales:
How To Make Chinese Style Beef Meatballs - Lion’s Head Meatballs - Marion's Kitchen
How to make beef meatballs Chinese style...just like those steamed dim sum Chinese meatballs.
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Help Me: How to Make Chinese Lion’s Head Meatballs
Lion’s head meatballs are a Chinese variation of meatball: deep-fried ground pork in a dip made with soy sauce, oyster sauce, and Shaoxing wine.
They’re a specialty of Jiangsu Province in eastern China. Our producer Hanley Chu gets a remote lesson on how to make this dish—with hilarious results.
Don’t miss our stories, what’s buzzing around the web, and bonus material. Get GT in your inbox! Sign up at
If you liked this video, we have more from our quarantine cooking series, including:
Quarantine Cooking: How to Make Chinese Tomato and Egg
Quarantine Cooking: How to Make Cola Chicken Wings
Follow us on Instagram for behind-the-scenes moments:
Stay updated on Twitter:
Join the conversation on Facebook:
Have story ideas? Send them to us at hello@goldthread2.com
Producer: Clarissa Wei
Videographer: Mario Chui
Editor: Nicholas Ko
Mastering: Joel Roche
Music: Audio Network
#helpme #helphanley #zoomcooking