Lion's Head Meatballs

Name: Lion's Head Meatballs
Total time: 135
Yield: 6
Ingredients: 1.5 cups boiling water; 1 ounce dried shiitake mushrooms; 1 (8 ounce) container firm tofu, chopped into small bits; 0.25 cup minced canned water chestnuts; 1 pound fatty ground pork (at least 20% fat); 0.25 cup finely sliced green onions (white and light green parts only); 4 cloves garlic, finely minced; 1.5 teaspoons finely grated peeled fresh ginger; 2 tablespoons Shao Hsing rice wine or dry sherry (see Note); 1 tablespoon soy sauce; 1 tablespoon brown sugar; 1 large egg; 2 teaspoons kosher salt; 0.25 teaspoon cayenne pepper; 1.5 teaspoons cornstarch; 1 small head napa cabbage; 2 cups chicken broth; 2 tablespoons soy sauce; 2 tablespoons sherry wine; 1 tablespoon brown sugar; 1.5 teaspoons cornstarch; 0.5 teaspoon sesame oil, or to taste; 0.25 cup sliced green onion tops; 2 tablespoons hot chili oil

Recipe by John Mitzewich from allrecipes.com

Dinner 2 Hr. 15 Mins.

Ingredients

6 servings

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1.5 cups boiling water
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1 ounce dried shiitake mushrooms
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1 (8 ounce) container firm tofu, chopped into small bits
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0.25 cup minced canned water chestnuts
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1 pound fatty ground pork (at least 20% fat)
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0.25 cup finely sliced green onions (white and light green parts only)
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4 cloves garlic, finely minced
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1.5 teaspoons finely grated peeled fresh ginger
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2 tablespoons Shao Hsing rice wine or dry sherry (see Note)
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1 tablespoon soy sauce
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1 tablespoon brown sugar
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1 large egg

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2 teaspoons kosher salt
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0.25 teaspoon cayenne pepper
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1.5 teaspoons cornstarch
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1 small head napa cabbage
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2 cups chicken broth
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2 tablespoons soy sauce
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2 tablespoons sherry wine
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1 tablespoon brown sugar
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1.5 teaspoons cornstarch
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0.5 teaspoon sesame oil, or to taste
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0.25 cup sliced green onion tops
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2 tablespoons hot chili oil

Instructions

Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.
Meanwhile, make the meatball mixture: Combine tofu and chestnuts in a large bowl. Add ground pork, green onions, garlic, and ginger. Pour in rice wine, soy sauce, brown sugar, egg, salt, and cayenne. Dust with cornstarch. Mix with a clean hand until thoroughly combined. Cover with plastic wrap and refrigerate for at least 1 hour.
Form mixture into 6 large meatballs with wet hands.
Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and oil lightly. Place meatballs on the prepared baking sheet.
Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.
For the cooking liquid: Trim off the bottom of the head of cabbage and slice 1/2 of the head. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Arrange remaining cabbage leaves on top. Slice and scatter mushrooms on top of cabbage; reserve shiitake liquid. Nestle meatballs into cabbage leaves and pour juices over.
Strain reserved shiitake liquid into a bowl. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, cornstarch, and sesame oil. Whisk until dissolved. Add to the pot, pouring over each meatball. Bring to a boil over high heat.
Reduce heat to medium-low, cover, and cook for 20 minutes. Uncover and increase heat to medium-high. Continue cooking, basting meatballs often, until liquid reduces slightly and meatballs are no longer pink in the center, about 10 minutes. Taste for seasoning.
Ladle into serving bowls and arrange cabbage over meatballs. Top with green onions and chili oil.