American here. Mandy, you are absolutely right about our supermarket ground meat: it's awful. I've switched to mincing meat by hand using the technique I learned from you. The texture is so amazing. I also have a grinder attachment for my Kitchen Aid mixer, which I use for meat quantities over 2 pounds. Another option is Asian markets. My local HMart has great ground pork: it's always made from the shoulder/butt, and it's a large grind, so it's very similar to hand minced texture.
H-Mart is one of the best things to come to the United States I think they are in every State we have 5 in Arizona and they are great if I need something special I know that I can always get it there !
I made this tonight and used carrot instead of bamboo shoots because I couldn't get them here. I followed your recipe and it was one of the most flavorful dishes I have ever made. Thank you. Your channel has helped me become an amazing Chinese cook and I really appreciate it. ❤️
Best Chinese cooking channel i've found. clear and concise, informative with great tips. good camera angles clearly showing techniques. i need to buy a clay pot now!
I've probably visited China 50 or 60 times so far. I've been following this CZcams channel since the first episode. All of the recipes on this channel are excellent and very authentic tasting--I've probably tried more than a dozen of the--but this recipe stands above all of the others I've tried so far. If you follow her instructions and kneed the ground or chopped pork just the way she says to you will be rewarded with an almost magically textured meatball. The broth is spectacular and spectacularly authentic tasting. I usually double or even triple the spices and sauces, which we did with both the meatballs and the broth for this recipe as well. If you use the exact amount of spices she recommends you will still have an authentic, delicious dish, but I prefer a deeper flavor. Anyway, this recipe is as fantastic at home as it would be in China. A final comment is that it's been fun to see how this channel has matured over the years. We watch and enjoy every episode, whether we cook the dish or not!
I just finished making these. They are simmering as I comment. I'm so excited about these. House smells amazing and they looking amazing. The broth tasted delicious. I will say your balls looked firmer than mine. After frying them, they looked just like yours. I've made many of your recipes and I have never been disappointed. I love that you explain the techniques. I did mince my own pork belly. I just can't wait to taste them. Thank you so much for your wonderful instructions!
Wanted to say I love your narration (and recipes)! I've been following your channel for a while now. You make it very easy to listen along while cooking. I can pick up your lovely personality though your videos but you don't talk so much that I'm distracted. Keep up the great work!
I have been making lion head since I was 16 years old--and that was a loooong time ago! Your recipe is the best one I've found! It's better than what I found when I studied at Fu Pei-Mei's cooking school in Taipei! I love the option of the quail eggs in the centre! You are a treasure..
I have sliced pork belly in my freezer. Now I know what I’m going to do with it! I’ve made Lion’s Head Meatballs before, and loved them, but this idea is much better!
These look absolutely amazing! I can't wait to try them. So, I made these today! Wow! I have never had a Lion's Head Meatball and can't believe I have been missing out on these my whole life. The pork was so tender, it melted in my mouth and the braising liquid was packed full of flavor. The only thing I changed in this recipe is browning the meatballs in the oven instead of deep frying them. They were not perfectly round but my family didn't care. Thank you, Mandy, for this incredible recipe!
I really love ur recipes not much ingredients n ur explanation so easy to understand but most important is that u have the recipe for us it makes it so much easier to follow n cook it thank you so much stay safe God bless
another amazing recipe and video, you never disappoint! i can't believe you do all that chopping with arthritis, you are dedicated. i can imagine the taste of this and need to make it NOW.
I made this! Exactly as presented, including the chopping of the pork belly, the fresh bamboo shoot, and a boiled quail egg in each meatball (thank goodness for a great Asian grocery in town). It was a hit with the whole family, including the 8 year- old!
I haven't had lion's heads in so long, this video has me drooling. Thank you. BTW, love your wok! My in laws got it for me for Christmas, and I haven't gone a week yet without using it at least once.
I had those meatballs about 15 years ago but I haven't been able to find them st any restaurant. The ones I had a long time ago were delicious. I'll be making them.
"Who Cares, it's delicious" is such a fresh attitude to traditional cooking. Yeah, you're absolutely right. It might not be authentic or traditional, but if it tastes good, it's worth making!
What a wonderful channel! I’m glad you were able to share this recipe on Beryl Shereshewsky’s so I could find you sooner rather than later! Could you tell me why to stir in the cornstarch in one direction?
I really am glad you mentioned the air fryer. Because my next comment was going to be what about all the grease in the pork belly. This is awesome I love your explanations
We made this tonight! HOLLLLYYYY MOOOLLLLLYYYYY 😱 INCREDIBLE!! We couldn't find pork belly anywhere, so we did part high quality uncured fatty bacon and part pork shoulder. ❤
That pork meatball wrapped around a boiled quail egg is very similar to the Scotch Egg from the 17th/18th century. Scotched Eggs is basically pork sausage wrapped around a boiled egg and fried in a frying pan.
I made them yesterday for dinner and omg the meat was soooo tender and juicy it was amazing !! 😍 I think next time I'll try the clear broth version with nappa cabbage 🤤 Thank you so much Mandy !!❤
This looks so delicious, I will give it a try pretty soon. By the way, I would love to learn how to make douchi from your channel. I've been watching some videos in Chinese but I don't know Mandarin, so I know I'm probably losing something. I'm looking forward to your recipe book.❤
If you do a Q&A soon I would like to know what vegetables and herbs you would grow if you had a garden to have on hand for daily cooking and what ones are better to buy in the store. I suppose it depends on climate and soil but this is just in theory, if you were able. I am really enjoying your recipes and have made a few of your dishes so far which came out great. Thanks!
5:40 Oh, man.. at first, I thought I heard her say to keep mixing the meat mixture for an additional 45 minutes, instead of 4 to 5. lol, I almost cough out the food I was eating. Anyone else hear that adorable little sigh of happiness at 6:34?
Hi Mandy. When your recipe calls for sichuan peppercorns, is it the red variety or the green variety? Thank you for sharing your videos. I really enjoy the way you present your videos... they're very clear.
Mandi, I am a single retired old man learning to cook. LOL....I need advice. Is a wooden cutting board better to use than a plastic one????? What do you say????? I love your recipes. Thank you for sharing them.
My next adventure. It looks delicious and sounds like something I'll enjoy. I know you said we can add cheese, but I'm authentic kinda style chef and eater.
Because of the influence of japanese, chinese, and thai cuisine in the west, bamboo shoots are quite easy to find. Although they come canned in small matchsticks. It's actually much harder to find water chestnuts!
The famous Lion Head exposed, lol. Saw this on yelp at a local restaurant. I was going to go and give it a try, now I can make it myself. Also, I know what's in it, lol.
Question, I have a bag of frozen bamboo shoot called winter bamboo. Will it work for this recipe? I finally got to go to the city and I think I bought one of everything at the Asian grocery store. I was so excited to finally get there lol! I was like a kid in a candy store. I also finally picked up some Chu Hou paste so now I can make your Beef Stew with Tomato (番茄炖牛腩). Sooo excited!
American here. Mandy, you are absolutely right about our supermarket ground meat: it's awful. I've switched to mincing meat by hand using the technique I learned from you. The texture is so amazing. I also have a grinder attachment for my Kitchen Aid mixer, which I use for meat quantities over 2 pounds. Another option is Asian markets. My local HMart has great ground pork: it's always made from the shoulder/butt, and it's a large grind, so it's very similar to hand minced texture.
H-Mart is one of the best things to come to the United States I think they are in every State we have 5 in Arizona and they are great if I need something special I know that I can always get it there !
I made this tonight and used carrot instead of bamboo shoots because I couldn't get them here. I followed your recipe and it was one of the most flavorful dishes I have ever made. Thank you. Your channel has helped me become an amazing Chinese cook and I really appreciate it. ❤️
Best Chinese cooking channel i've found. clear and concise, informative with great tips.
good camera angles clearly showing techniques. i need to buy a clay pot now!
I've probably visited China 50 or 60 times so far. I've been following this CZcams channel since the first episode. All of the recipes on this channel are excellent and very authentic tasting--I've probably tried more than a dozen of the--but this recipe stands above all of the others I've tried so far. If you follow her instructions and kneed the ground or chopped pork just the way she says to you will be rewarded with an almost magically textured meatball. The broth is spectacular and spectacularly authentic tasting. I usually double or even triple the spices and sauces, which we did with both the meatballs and the broth for this recipe as well. If you use the exact amount of spices she recommends you will still have an authentic, delicious dish, but I prefer a deeper flavor. Anyway, this recipe is as fantastic at home as it would be in China. A final comment is that it's been fun to see how this channel has matured over the years. We watch and enjoy every episode, whether we cook the dish or not!
I just finished making these. They are simmering as I comment. I'm so excited about these. House smells amazing and they looking amazing. The broth tasted delicious. I will say your balls looked firmer than mine. After frying them, they looked just like yours. I've made many of your recipes and I have never been disappointed. I love that you explain the techniques. I did mince my own pork belly. I just can't wait to taste them. Thank you so much for your wonderful instructions!
Wanted to say I love your narration (and recipes)! I've been following your channel for a while now. You make it very easy to listen along while cooking. I can pick up your lovely personality though your videos but you don't talk so much that I'm distracted. Keep up the great work!
Agree
I have been making lion head since I was 16 years old--and that was a loooong time ago! Your recipe is the best one I've found! It's better than what I found when I studied at Fu Pei-Mei's cooking school in Taipei! I love the option of the quail eggs in the centre! You are a treasure..
My Chinese cooking has improved so very much , thanks to your artful cooking, magnetic personality and excellent teaching methods. THANK YOU !!
i just love how you explained everything 😊 Thank you for the recipe, gonna try it!👍🏻
Beautiful texture after chopping up the pork belly. We'll make these next. We just ran out of our last batch of meatballs.
I have sliced pork belly in my freezer. Now I know what I’m going to do with it! I’ve made Lion’s Head Meatballs before, and loved them, but this idea is much better!
These look absolutely amazing! I can't wait to try them.
So, I made these today! Wow! I have never had a Lion's Head Meatball and can't believe I have been missing out on these my whole life. The pork was so tender, it melted in my mouth and the braising liquid was packed full of flavor. The only thing I changed in this recipe is browning the meatballs in the oven instead of deep frying them. They were not perfectly round but my family didn't care. Thank you, Mandy, for this incredible recipe!
I really love ur recipes not much ingredients n ur explanation so easy to understand but most important is that u have the recipe for us it makes it so much easier to follow n cook it thank you so much stay safe God bless
I watched so many recipes of this dish and yours is the best.
another amazing recipe and video, you never disappoint! i can't believe you do all that chopping with arthritis, you are dedicated. i can imagine the taste of this and need to make it NOW.
I know what I'm going to attempt to cook this coming weekend
By far one of my favorite channels. Thank you for sharing with everyone. Watching from Austin, TX
Lion's head is one of my favorite dishes!
I made this! Exactly as presented, including the chopping of the pork belly, the fresh bamboo shoot, and a boiled quail egg in each meatball (thank goodness for a great Asian grocery in town).
It was a hit with the whole family, including the 8 year- old!
My goodness. That looks so delicious. I would almost smell the aroma from the broth. YUM 🦁
Another masterpeice.
I haven't had lion's heads in so long, this video has me drooling. Thank you. BTW, love your wok! My in laws got it for me for Christmas, and I haven't gone a week yet without using it at least once.
I have her wok also and it is terrific!
I remember harvesting bamboo shoots at my grandparents farm in Ahuloa, HI. Ahhh childhood memories.
I'm going to make this we have all the ingredients in Arizona 🇺🇸 great job 👍
I had those meatballs about 15 years ago but I haven't been able to find them st any restaurant. The ones I had a long time ago were delicious. I'll be making them.
I LOOOVE YOUR COOKING! Excellent instructions and substitutions, Thank you!
i am so excited to make this on saturday for Chinese New Year's! i already bought all the ingredients needed. thanks for this!
Looks delicious, thanks for sharing!
OMG! I used to eat this in the school cafeteria all the time at 杭师大 ^~^
"Who Cares, it's delicious" is such a fresh attitude to traditional cooking. Yeah, you're absolutely right. It might not be authentic or traditional, but if it tastes good, it's worth making!
This looks so good and yummy, love from Ghana
Thank you for another phenomenal recipe.
You are a joy to watch as always! I'm trying this for sure!
Fastest I've ever gotten here. Yay!!! Love all of your recipes.
It looks delicious! Thank you for the recipe!
Love all your recipes. Real yummy😋👍
Thank you so much for this recipe! I've been looking for an easy to follow recipe for a while now.
What a wonderful channel! I’m glad you were able to share this recipe on Beryl Shereshewsky’s so I could find you sooner rather than later!
Could you tell me why to stir in the cornstarch in one direction?
Souped Up Recipes,
Happy New Year. 🎉🧨🧧
This is an awesome recipe, my mother-in-law also adds black moss seaweed. Love it.
I love lion head meatballs. We always seem to have jai and bai qie for Chinese New Years
This looks so delicious! Thank you for all the tips to make sure these come out perfect. I will try these soon.
Looks amazing I'm definitely trying this recipe thank you
I am loving your wok. Can you recommend a good cleaver?
Wish she would have answered
I knew of one my grandmother liked. I think it's name was Beaver.
I will definitely try this. Thank you 🙏
Such good and clear explaining every thing, thank you for your lovely menu. Keep cooking shef. 😘💖
Anyone else love the way she holds the n at the end of hi everyone?
This dish is amazing! Thank you for the recipe! Totally worth the time to make my own minced pork. You were right, they are so delicate and tasty.
I love the quality of the newest videos ♡
非常感謝你的食譜
I really am glad you mentioned the air fryer. Because my next comment was going to be what about all the grease in the pork belly. This is awesome I love your explanations
I'm definitely trying this recipe!! I can't wait!!
This recipe has such beautiful texture
We made this tonight! HOLLLLYYYY MOOOLLLLLYYYYY 😱 INCREDIBLE!! We couldn't find pork belly anywhere, so we did part high quality uncured fatty bacon and part pork shoulder. ❤
That pork meatball wrapped around a boiled quail egg is very similar to the Scotch Egg from the 17th/18th century. Scotched Eggs is basically pork sausage wrapped around a boiled egg and fried in a frying pan.
Nice presentation! Good recipe! Thanks!
Love your recipes and instruction!!!
Thanks, Mandy. I"m going to make it with water chestnuts for Chinese New Year❤
We stuff quail eggs in meatballs where i’m from too! (Mexico) So delicious, definitely will try
I made them yesterday for dinner and omg the meat was soooo tender and juicy it was amazing !! 😍 I think next time I'll try the clear broth version with nappa cabbage 🤤
Thank you so much Mandy !!❤
This looks delicious! Can't wait to make it!
I just found you, I love this recipe. I'm going to try it asap!!
Excellent instructional video. You explain everything we need to know! Aloha!
This looks so delicious, I will give it a try pretty soon. By the way, I would love to learn how to make douchi from your channel. I've been watching some videos in Chinese but I don't know Mandarin, so I know I'm probably losing something.
I'm looking forward to your recipe book.❤
Wow, how unique! Looking forward to making these 😋
Love this in restaurants - looks super delicious here!
If you do a Q&A soon I would like to know what vegetables and herbs you would grow if you had a garden to have on hand for daily cooking and what ones are better to buy in the store. I suppose it depends on climate and soil but this is just in theory, if you were able. I am really enjoying your recipes and have made a few of your dishes so far which came out great. Thanks!
5:40 Oh, man.. at first, I thought I heard her say to keep mixing the meat mixture for an additional 45 minutes, instead of 4 to 5. lol, I almost cough out the food I was eating. Anyone else hear that adorable little sigh of happiness at 6:34?
So happy to see this recipe! Trying it tomorrow for dinner. Can't wait to try your recipe! Love your cooking videos and recipes!
Happy early Chinese new year !!!
Yummy ,I love meatball and your recipe . Thank you
It looks so yummy thank you for sharing your recipes lov u ❤️❤️❤️
I had absolutely wonderful time watching. You are so knowledgeable! Keep up the good work and have a great day.
Hi Mandy. When your recipe calls for sichuan peppercorns, is it the red variety or the green variety?
Thank you for sharing your videos. I really enjoy the way you present your videos... they're very clear.
Mandi, I am a single retired old man learning to cook. LOL....I need advice. Is a wooden cutting board better to use than a plastic one????? What do you say????? I love your recipes. Thank you for sharing them.
excellent knife skills!
My next adventure. It looks delicious and sounds like something I'll enjoy. I know you said we can add cheese, but I'm authentic kinda style chef and eater.
That looks delicious 😍
Every meat based recipe getsimmediately approved in my to do list, that sauce looks so yummy! TY as always for the great recipes.
Good idea! I made a jar of tangse at the weekend. Now I have a use for it.
I lived in 常熟 and know the best 狮子头 restaurant
I bet your cooking 🍳 is great!
I always wait for the part she say oil and boil. there something to it I can't explain. I love it :)
Your boyfriend or husband is a lucky guy with your wonderful cooking recipes
Looks So delicious!
I loves Lions head. I never made it like that. I'm excited to try.
Looks delicious
I love your recipes (and voice)! Keep up the good and hard work, as this is most entertaining and helpful
Because of the influence of japanese, chinese, and thai cuisine in the west, bamboo shoots are quite easy to find. Although they come canned in small matchsticks. It's actually much harder to find water chestnuts!
The famous Lion Head exposed, lol. Saw this on yelp at a local restaurant. I was going to go and give it a try, now I can make it myself. Also, I know what's in it, lol.
I will make this dish for supper bowl thanks for the recipe
Been waiting for the video for ages !! ☺️☺️☺️
Best video ever 👍. Like WOW. Should be on the food channel 😸
I will invest in this brand ✔️🤩
Thank you for sharing this recipe 😋
Keep souping 👍💞💞🐲👍
i love the contents you put out. thank u
Looks awesome
My favorite thing to order!!!
That is good 😌
My mouth is watering. Thank you.
Question, I have a bag of frozen bamboo shoot called winter bamboo. Will it work for this recipe?
I finally got to go to the city and I think I bought one of everything at the Asian grocery store. I was so excited to finally get there lol! I was like a kid in a candy store. I also finally picked up some Chu Hou paste so now I can make your Beef Stew with Tomato (番茄炖牛腩). Sooo excited!
yes, the bamboo will work.
@@SoupedUpRecipes thank you : )
I learnt something for my next video recipe! 😜