Lion's Head Meatballs - Food Wishes

[@foodwishes]

Check out the recipe: www.allrecipes.com/recipe/277536/lions-head-meatballs/

[@hartman75]

Food Wishes I’m a Chinese and sooo happy that see you do it in such authentic way. There is two thing might would slightly different when I make it: have the braising liquid cover the balls and more soy sauce, in China they eat it with rice so would make it much saltier in order to go with rice( rice is cheaper so can eat more rice, less meat); second is in Chinese cooking will have corn starch put after reduce the liquid, we will have corn starch dissolve in a little cold water and then put in , boil for few mins. I’m sure chef John’s version is as good , just find some culinary culture difference in Chinese and western cooking. Western style always put flour and starch first. Main course means eat meat, side with rice ,potato , noodles , Chinese aim to let meat go with as more as rice as it can. Thank you chef John , for four years inspiration.

[@GizzoGezzu]

I am following your work for over 2 years. And i would like to thank you for you. Because of you i can say i am a damn good home chef even we have never met. Maybe you will read this maybe you wont. My wish to you is to make a Croatian / Balkan dish called "Sarma". Its similar to Lambage Rolls but it with pork meat cooked with dry ribs and served with mash potatoes. Enjoy.

[@hotep22306]

黃一平 a

[@kjetillundring4494]

@@hartman75 øøøøøøl

[@coryphaeus9346]

So, when’s the ‘damp hands make smooth balls’ merch coming out?

[@benw9949]

I had to play that back. I wasn't sure I'd heard that right. My younger self would have been scandalized. And very intrigued. My younger self was too uptight.

[@tomwilson2804]

Chef John, if you are concerned that it might be a step too far (which i estimate about 0%), just put it in Chinese (like the 4 word phrases they have) and it will seem totally authentic 湿手光滑球

[@DonPandemoniac]

Brilliant

[@MarySanchez-qk3hp]

On the back of the t shirt, it could also say "if you're gonna snip, you gotta tuck the tip!"

[@rosstemple7617]

Mary Sanchez 😮😝

[@tailshey129]

The Wine is from my hometown, it’s pronounced as “Shao Shin”, the ones used for cooking are special ones, named “Hu-ah Di-ao”.

[@MrAcuta73]

I can make Makgeolli (Korean rice wine), but Chinese and Sake elude me (Sake is insane)....eventually I will be able to make all varieties of rice wine if I try hard enough.

[@TechnicolorMammoth]

Is the special thing about the cooking wine that it's salted, because that's what's in Western cooking alcohols and they suck to actually cook with. It's to stop chefs from drinking them.

[@YaamFel]

@@TechnicolorMammoth No. It's better to use unsalted shaoxing wine if you can find it too. Huadiao is just a grade of shaoxing wine. The salted type is liajiou (literally ingredient wine) and while based on shaoxing wine it's aged for much less time and is of a lot lower quality, decidedly not for drinking even when unsalted. It's very hard to get proper high quality shaoxing wine outside of china since the highest grade usually sold abroad is huadiao, which is okay for drinking but is mid-tier at best.

[@victoriabernuth9728]

So on a rainy cold Oregon afternoon I made this absolutely delicious dish with a friend. It was worth all the steps and time. The outcome was so pleasant; many layered flavors, the meatballs light with bits of crunch, and the presentation pleasing to the eye. So nice!

[@semperparatus3685]

"If my pant leg looks like it has cornstarch..." You can't fake genuine! That's why we love you Chef! And why we prepare more of your recipes than any other Chef.

[@adask330]

I've seen thousands of hours of food cooking shows and a keen home cook. What I really like is there is no bullshit, only real cooking technices and recepies. John, keep up with the good work!

[@ceecee7879]

“Oiled foil under the broiler”. Chef John spittin’ out his flow

[@yumengliu6670]

Just a little tip for making it, 1) add cabbage at the end of the stew(so the soup will not be tasted like a cabbage soup), and using the leaf covering the meat ball on the top(so keep the top of the meat ball from dry out). 2) add a cut of sausage as the core of the meat ball will bring more favor.

[@MrGuitguy]

MF JOHN!

[@alexswanson1247]

@@Lev_Parnas chill out dude. Cooking is all a matter of taste. Each person is different and has a unique pallete that they know how to perfect to their own liking. Yesb the recipe is a guideline. You ever really watch chef johns videos? "thats YOU! Doing the cooking!" You made a bold attempt to bully someone without a second thought, just because of their opinion? Its fairly obvious from that statement used in the majority of his videos that chef john appreciates individuality and experimenting in the kitchen. Recipes are something to be followed loosely, cooking is all about feel and and self trial. You might be able to follow a recipe, but can you stand in your own kitchen with random ingredients and make something truly unique? Or are you too closed minded to experiment on anything? Please take your harassment elsewhere, shame on you.

[@Liyana333]

Lev Parnas you’re telling off a commenter of the ethnicity where the dish originated that she’s wrong? How silly! Obviously food is a matter of taste, but to hear input from someone more personally connected with a dish and it’s source is only to be considered a benefit, never an insult.

[@PinkGoldPetch]

Hugh Mungus reference? in 2019? by chef John? what a world we're in

[@The_Gallowglass]

Just wait til Biggus Dickus hears of this!

[@freebretth]

Hugh mungus whot

[@Kr-nv5fo]

And i thought he was talking about Lord Humungus.

[@numalesoybea1348]

You've just abused a woman!

[@hansgrueber8169]

@@Kr-nv5fo THE AYATOLLAH OF ROCK AND ROLLLA!!!

[@gruntqueen]

Chef Joh, how is it you are regularly providing new input when no one else does? Thanks, dude; you're the best.

[@daveh013]

I've made this about 7 times since you posted this each time tweaking the recipe .... Each batch better than the last! But that's just me cooking

[@lunadusangue9]

Some older Asians prefer to soak the dried mushroom in cold to barely room temperature water. They feel that way the steam won't take away the scent of the mushroom, preserving the scent to bloom in the dish instead. Need more testing.

[@ZwHwY]

I've found I prefer using cold water too. I think the taste and texture come out better that way. It'll take longer though, like several hours or overnight

[@lunadusangue9]

@@ZwHwY Really?! It only takes about 15 minutes to half hour for me?! Then again different breeds or environment may impact differently. As a side note, I prefer to remove the stem before soaking via blunt force and put it into spice grinder for natural msg

[@ZwHwY]

lunadusangue9 Well, I put some in to soak a bit before starting a movie, and now that the movie is over-two hours later-one of my mushrooms is still partially hard. But of course that might just be my mushrooms.

[@lunadusangue9]

@Danka do the two hours cold water soak, my half hour or less is warm water, result isn't as good, as yelled at by my Asian mom.

[@recoil53]

I think it depends on how dried your mushrooms are. If you've had them sitting for a while, it might take some time.

[@andypierce6593]

My wife (from TW) says this is pretty legit. I really like how you manage to make things simple without sacrificing quality and remaining true to what the dish is supposed to be

[@JustAboutAnything66]

I made this last night. I loved it! The meatballs are so impossibly light, I was afraid they would fall apart when I transferred them into bowls. Thankfully they didn't sense my fear and stayed together perfectly. Thank you Chef!

[@y.b.386]

It’s totally a good practice to remove the shiitake mushroom stems if they feels tough. After all you’re the king of your lion head meatballs Chef John. I like some white pepper in the meatballs and using spoon full of corn starch in meatballs always helps make them really tender too. And maybe Chef John would like to try adding some rice noodles in the broth. It would be so tasty as the noodles would soak up the delicious broth and add another kind of texture to the dish. The oven broil method is an excellent trick now I can make this dish for a big crowd with ease thank you Chef John. I’m originally from China and now living in Canada. I must tell you that all of your Chinese food recipes greatly capture the authenticity of the Chinese dishes while not having to track down the unfamiliar ingredients that are hard to find in the most places in North America. Thank you for creating these wonderfully educational and entertaining videos.

[@fluffycritter]

I'd say that the fact there's so much variation in the recipes proves it's pretty authentic - because everyone has their own variation on it, making it casual home cooking, making it the most authentic it can be.

[@thegourmetgrandadandfamily]

I am so Happy to have joined this Channel the recipes never disappoint ..Big like 7 from my little Channel..👍👍..

[@clng5550]

a good tip for getting rid of the shitake stems is to snap them off while the mushrooms are dry and then hydrate it; that way you dont have to cut then off after

[@jdstencel6203]

Acutal lions mane mushroom would be the way to go here...and that would be a awsome dumpling mix withthe broth

[@stevenmajewski3870]

i figured he was going to use lions mane... im not a huge fan of dried mushrooms.

[@TechnicolorMammoth]

You are after all the voices to your own food choices.

[@KoRnBaKo]

I'm addicted to giving that play button the ol' tappa tappa. Just waiting for my phone screen to crack from the pressure I put on it.

[@JayBoooks]

If it cracks just put a shake of cayenne on it. You'll be aytee

[@KoRnBaKo]

@@JayBoooks *inserts Butt-head laugh* Uh huh huh huh huh huh huh

[@user2144]

_"I only eat what I find in my pockets"_ -- David Letterman

[@Passionforfoodrecipes]

I'd be Lion if I said these didn't look delicious! And they really look like a ball to make!

[@MarkyShaw]

Beautiful recipe! Very inspiring too. Low carb! Would be perfect for a diabetic with a few simple modifications. Just the very idea of cabbage and meatballs is really awesome. Very excited to try it!

[@Rogn1]

Man alive! That look absolutely wonderful. I can just see that served with a nice bowl of fried rice, if one wants Chinese, or some yakisoba, if one leans towards Japanese. Thanks so much for this recipe.

[@jakebeltran1032]

Youre my favorite individual chef john

[@rebeccawcleung]

Chinese approved lion head recipe! Great job, chef John!

[@ccrane5959]

Hello Chef John. I've recently picked up cooking as a hobby and have been trying my hand at recipes I've never tried before. Such as chicken parm and sheppards pie. I actually just finished watching your video on Steak Diane. Which looked delicious and I look forward to trying it myself. I'm commenting today to say thank you. Thank you for producing quality, easy content to follow. For a beginner cooking can seem over complicated and confusing. Your videos are excellent for your ability to speak in layman's terms. I look forward to watching and learning more. And also to cook and eat these delicious meals myself. Thanks Chef John

[@debrankine7416]

"Damp hands make smooth balls" ...now that needs to be on a Food Wishes apron!

[@andrewmcgibbon9785]

This meatball mix would work good as a potsticker filling

[@TardRepellent]

I don't even try to cook half the things you post, I just enjoy watching food.

[@georgeboehmler7211]

5:26 “humongous of your fungus” lol you’re a wordsmith

[@flip22]

@@ericspen is that sexual harassment?

[@FishTheJim]

The Humungus: Be still my dog of war. I understand your pain. We've all lost someone we love. But we do it my way!

[@xabier1375]

I have never ever cooked any of your recipes, but I love watching your videos. I don't miss any of them

[@funkitcheen]

Idk if you’ll see this but I went into ur most recent video so that by the slightest chance you see this I can thank you and tell you that your ginger snap recipe helped guid me to make my own ginger bread recipe! Thanks for the videos Chef John you’re amazing!

[@Dr.Grafenberg]

I had to choose between the Mandalorian or Chef John... and here I am.

[@eduardopipinel]

Baby Yoda had lion heads the other day while Mando was scuffing with the rebel comando girl. Check it out and you'll see it 😜😁

[@Dr.Grafenberg]

@@eduardopipinel 😂💯

[@tempestfury8324]

Chef John could probably end the tired saga of Star Wars perfectly. And I'd probably enjoy it much more than the beaten-down horse of SW that won't go away. Star Wars had a great ending....episode VI, The Return of Plinkett.

[@ATN2024]

This is the way.

[@Dr.Grafenberg]

@@ATN2024 this is the way

[@billvetter5328]

Chef John, I have seen countless videos for meatballs, but this is by far the most unique and interesting yet. I will be making this dish soon...

[@Rob-rr4yp]

I used to love these as a kid. I still love them, honestly, but I haven't eaten them in a long time. Brought back a lot of memories.

[@StoryOfJames.]

I’ve made this dish dozens of times. Thank you so much for such an incredible dish that my whole family loves! I’m making it again today but with chicken instead of pork. I can’t wait till dinner :)

[@ArielZab]

Imagine for a second you were alive 4,000 years ago and you make a meat ball dish with cabbage. Then ~3 months later your son/daughter asks for that dish again but you can’t remember which one; so they describe it as ‘the one that looks like a lion’s head’. This starts a movement that effects food for thousands of years to come, you are the father of an international tradition. Then Chef John comes along, in the year 2019 and calls you a silly drunk for coming up with that name. I love this channel.

[@chickab00m]

The BEST and easiest soup I have ever cooked! The tofu and water chestnuts added wonderful texture😍

[@J_just_J_yes]

Regarding the chilling before meatball forming. I think it's because of the fat in the ground meat, they melt when being mixed by hand and by outside temperature, so chilling it before forming meatball means they are more solid and thus able to hold shape in meatball until cooking. Thus making a juicier and better meatball texture. I forgot where i learnt this but it's been true so far and it makes sense

[@chocolatewaifu6462]

I literally love all the recipes that I have been receiving from you, but I have to say I think I come for the commentary most of all!😂 because you are hilarious! I can listen to you all day.... literally. I've lost count how many videos I've listened to. I'm just literally.....wait, I think I said "literally" way too many times...🤔🤗🤫 but anywho, fell out my chair because you are so funny and sarcastic! 😆 and I love it! All your dishes are lovely💘 thank you for sharing!😘

[@ingeborg-anne]

I taught my mum the damp hands -> smooth balls method and she was so amazed at how much easier it was to make them that way :D

[@davidturney189]

Looks great and easy to make. Great for a cold wet lunch. Thanks agsin Chef John!!

[@IntrepidFraidyCat]

"A little bit of rice wine might have been involved" 🤣 It looks very yummy and I bet my mom would love it so...on the "must try" list this goes! Thank you!

[@Doodlebob108]

Seems like a nice dish for these cold nights we've been having

[@LindaM2005]

I also feel your dropping an entire box of cornstarch on the floor pain.

[@Stephanie-uy6vo]

I tried this. I used regular cabbage instead of napa and bamboo instead of water chestnuts because I had it on hand. I omitted the tofu and added almond flour. I loved everything about it except I could taste the texture of the almond in the meatballs. Next time I might try cassava flour. My 13 year old ate two bowls full with hot chili oil! ❤

[@davidpahl1308]

My favorite Shanghai restaurant in San Francisco, Bund on Jackson, serves these. If I’m not mistaken, they contained a generous amount of minced ginger and served with baby Bok Choi. After all you are the Lou Rawls of your Lion’s Head Meatballs.

[@greatboniwanker]

"Besides, they basically come with a free bowl of soup" ❤️

[@Lufttygger306]

"Oh, this is the worst looking hat I ever saw"

[@artoyeh]

After seeing your live q&a it's even better to see your videos :) and the quality of these new videos are truly stunning... looking forward to the new kitchen tour!!

[@captainie1]

Chef John this recipe looks superb. Thank you . I really look forward to trying this. Kind regards from Ireland

[@sunwm2003]

This is one of the most popular Chinese dishes across China from the north to the south. Good pick, Chef!

[@parker6634]

Unique meal and anything with cabbage is healthy. I am making this!! What should be serve with this?? ... for the rest of the menu? Any ideas??

[@jus4funtim]

With a little tweaking like mincing and adding the mushrooms and cabbage into the meat, it would be a great filling for Chinese steamed buns

[@krishnasreenivasan8522]

Hugh Mungus reference in Food Wishes? Most ambitious crossover of all time

[@Adam-sk1vv]

Damp hands make smooth balls. #ChefJohn2020

[@lblake5653]

I made this almost 10 years ago for a potluck. Everyone loved it!

[@abhishijack]

Like for the Hugh Mungus reference.

[@a2d]

Humongous what?

[@whatchacookin1096]

Made this tonight, easy and quick. Absolutely delicious. Thanks, Chef John.

[@MysticFiddler1]

I thought this was going to be about Lion's Head mushrooms (which taste like lobster). Not disappointed, though!

[@0sireion]

@chefJohn @MysticFiddler - haven't yet had Lion's Head mushroom (totally want to though). But a steamed Lion's Head mushroom on top of one of these would be poetry!

[@whyknot390]

It's actually Lion's Mane mushroom I do believe.

[@MysticFiddler1]

@@whyknot390 Oh, you're right! Bear's Head and Lion's Mane=same thing.

[@xLany]

As a Chinese person: I understand why you use mushroom-soaked water in the soup for that nice mushroom flavor, but dried mushrooms have a lot of preservatives to help them last long on a shelf, and the preservatives wash out into the water during the soaking process. I would recommend just seasoning the soup rather than using the water.

[@MarySanchez-qk3hp]

My Asian grocery lists ingredients on the packages, it's American law, and I find they have just the dried product without preservatives. If they're sulfured I wouldn't buy them.

[@wolfman011000]

I like to seperate the broth and cook some raman or fine egg noodle in it and add them to the bowl with the meatball, cabbage and mushrooms. Sometimes i like to add onion to the broth as well, chopped fine and soak the onion in cold water for 10 minutes to take the harsh edge off them. Tofu where i live is pi$$ poor and is the silk type if the local stores have it at all, so i use the italian method of bread soaked in milk. I think lions head meat balls are like the italian meat balls every region, village, and grandma has there own version once you get past the basics. Thanks for the video, take care, God bless one and all.

[@SherryXShi]

Looks Delicious.If you use Bacon to stir fry the Chinese cabbage first till it soft , which make It taste even better, because the sweetness of the cabbage will release to the soup . Thus you don’t need to add any sugar.Btw, Sesame oil should always put in at the last minute for a soup. Enjoy your cooking videos, your voice relax me. Thanks

[@jwhite973]

The cabbage doesn't look like a lions mane...it looks like a halo. Heaven on earth courtesy of chef John.

[@etnchn]

This is a very popular dish is Shanghai. The broth is a bit sweet and the meatball is a bit bouncy. Really good stuff!

[@graphene1487]

Neat little technique on the meatballs:. Put the meat mix in a stand mixer with a paddle and run for 5 min on high. Meat should slap the bowl. Doing this will make for an even bouncier meatball.

[@EtzEchad]

I remember making these about 40 years ago with my girlfriend. They were very good! At the time, I looked up the Chinese name for this dish and it translates as "Cabbage draped over a Meatball". It's true! Would I lie to you?

[@nevn4ever]

Hello Chef John, make a shucos recipe from Guatemala.

[@aliceslaughterclub3385]

I loved the way you present your recipe!!! Thank you for creating great content!!!

[@hanikaram3351]

I WANT TO LIVE NEXT DOOR TO YOU GREAT CHEF , ALL THE MAGICAL TASTY FOOD THAT MAKES YOU FEEL YOU ARE TRULY LIVING

[@RoyChavezSer]

Tasty and warming on a cold winters day. Very nice recipe Chef.

[@murphygreen8484]

Anyone else want chef John to open up a home restaurant? Wherever you are sir, I'd visit your establishment.

[@boomshanka8743]

Anyone remember the old Empress of China restaurant that was on Grant? That won ton soup made with egg drop and where they deep fried the won tons before they put them in the soup? I really miss living in The City...

[@kymmilee4516]

I didn’t know I could love you more Chef John...until you made my childhood favorite. And your love for cayenne cracks me up!! I’m going to tell my Mom she’s missing an ingredient! Xoxo

[@OOUER]

We need a Moussaka video ♥️

[@sharroon7574]

The best food!

[@willyjimmy8881]

Is that like a Greek shepherd's pie?

[@0sireion]

Yes. Aprons. With your sayings that we beg for. Please merch it.

[@redflags6583]

It's called LIAOJIU AKA SHAOXING WINE

[@LemLTay]

Long yao!

[@peytonpendleton2343]

"Man cannot cook with accumulated juices alone"😂😂😂 No, no he cannot!

[@whatso4827]

When dealing with mince, we stir the whole thing in one direction until you can hardly tell what is in the mixture. This way gives the meat ball a really tender texture.

[@Shaden0040]

When making meat mixture add insome zest of lemon, lime, or orange. Also add in a 1/4 teaspoon if baking soda to help tenderize the meat fibers. And lastly chop up soe cilantro stems fine and leaves roughyl and add them to the meat mixture. You need to season the broth with white pepper, 1/2 sticlof cinnamon and half a star annise. Strain them out of the broth before servering. Also add some chopped garlic and ginger to both the eat mixture and broth. Add 2/3 of both to the meat mixture and save the last 1/3 for the broth which will be strained before serving and cooling the meatballs in to finish their cooking.

[@rpug2920]

Note to self: "Self - NEVER, NEVER, NEVER EVER watch Chef John videos when hungry!"

[@arthas640]

I watch these alot on my break and it does lead to me eating instant noodles to fill the void

[@ryanhiggins3911]

狮子头 is my second favorite Chinese meatball! There is a pork meatball that is almost like a paste and put into soup, broth, or my favorite oil tea.

[@dytchtoo983]

Haha. You pulled that cabbage leaf up over that meatball like you were messing with a fitted sheet. :D love the channel.

[@beverlyanne5699]

Question Chef: What is the advantage to using a dried vegetable and re-hydrating it? Is it not more nutritionally advantageous to use fresh? Or is the dehydrated veg just because the recipe originated in a time/place that had to preserve food for off growing seasons? The history of food is actually reflective of our growth as a species, I believe. It is amazing how so many cultural recipes are now incorporated into so many families diets. I love the diversity of our palettes. This recipe looks so good and fun.

[@SuZiKaT22]

Fresh Shiitake mushrooms are not easily available for many people, nor inexpensive. Hence, dried ones are very popular. Also, drying them makes the savory flavor/umami concentrate even more than in the fresh mushroom, in addition to making the mushrooms much more pantry stable for a longer time.

[@SuZiKaT22]

Save the rehydrating liquid to use in your recipe, always because it's basically mushroom tea.

[@jamesdooling4139]

So many meatball recipes being released today!!! All my fave YT chefs! Strange that I'm also baking meatballs right now at this very moment. Maybe it's the weather?!

[@SilverAshes109]

If you don’t want to use sherry as a substitute, apple cider vinegar works well and doesn’t compromise the flavor.

[@Vivimoose]

I found this is more like a hybrid lion’s head, the meatball comes with soup usually poached, and deep fried meat balls are usually braised. I like all of them, but would suggest to add the water starch mixture right before you done cooking.

[@DataStorm1]

do a dutch "Kapsalon", that'll be a fun one, you'll get to use a LOT of Cayenne :)

[@paulwagner688]

Video drops while I'm teaching, and I have a gig after school. The torture waiting for my Chef Jon fix!

[@rademfam6856]

This was the earliest I got here and still didn’t make top 1000

[@rademfam6856]

@throathammer1 aww thanks man..what a nice thing to waste your time on writing for me, so thoughtful

[@kevinbyrne4538]

Chinese-American chef Martin Yan said that when he was a schoolboy, his mom served him Lion's Head meatballs for lunch every day. He came to hate them so much that he included the recipe for them in his famous cookbook "Yan Can Cook".

[@malibu64]

Chef John, Chinese people would tell you never to add the sesame oil until just before serving - heat takes away the flavor! A Chinese lady would throw handfuls of that uncooked meat mixture over and over against the bowl for several minutes until the meat texture changes and it has a chewy texture when cooked. Maybe you could fry it then!

[@PewPew_McPewster]

狮子头 (Shi Zi Tou)! I've been enjoying this since I was a kid!

[@brooke5395]

You're a clever one. I see what you're up to. I'm glad you're paying attention. And love that you do food with it. Lol

[@BeachPeach2010]

Another great recipe that would be easy enough to Ketofy! Thanks Chef John! :D

[@mrsapplez2007]

HOW DID I MISS THIS. I must of fallen asleep mid CJ binge lol

[@husseinjan7]

Chef John, please make more low carb recipes and follow the trend (finally!!)

[@jixuscrixus1967]

Lion meatballs look great, that’s next on my list of ‘new recipes’ to try out!

[@panicBoydotcom]

You are after all the Lou Rawls of your meatballs.

[@skraegorn7317]

Happy holidays Chef John!

[@craigplainfield6662]

If you live in the vicinity of an Asian market you should be able to get fresh water chestnuts. The difference between fresh and canned is like comparing fresh asparagus to canned. The fresh are very sweet and crisp. You do have to peel them. Just use a vegetable peeler. Or you can use a knife. After all you are the Barney Fife of whether you use a knife.