Lion's Head Meatballs
Description
Flavorsome lion's head meatballs made with ground pork are simmered in a gingery-mushroom broth with napa cabbage for a classic Chinese soup.
Ingredients
•
1 1/2 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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1/4 cup minced canned water chestnuts
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1 pound fatty ground pork (at least 20% fat)
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1/4 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 1/2 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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1/4 teaspoon cayenne pepper
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1 1/2 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 1/2 teaspoons cornstarch
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1/2 teaspoon sesame oil, or to taste
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1/4 cup sliced green onion tops
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2 tablespoons hot chili oil
Directions
1
Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.
2
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.
3
Form mixture into 6 large meatballs with wet hands.
4
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.
5
Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.
6
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.
7
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.
8
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.
9
Ladle into serving bowls and arrange cabbage over meatballs. Top with green onions and chili oil.