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Chinese Lion's Head Meatballs

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PREP TIME
30 min
COOKING TIME
45 min
TOTAL TIME
135 min
SERVINGS
6 servings
Dinner Chinese
Chinese Lion's Head Meatballs
Ingredients
  • 1 1/2 cups boiling water
  • 1 ounce dried shiitake mushrooms
  • 1 (8 ounce) container firm tofu, chopped into small bits
  • 1/4 cup minced canned water chestnuts
  • 1 pound fatty ground pork (at least 20% fat)
  • 1/4 cup finely sliced green onions (white and light green parts only)
  • 4 cloves garlic, finely minced
  • 1 1/2 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
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons cornstarch
  • 1 small head napa cabbage
  • 2 cups chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons sherry wine
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon sesame oil, or to taste
  • 1/4 cup sliced green onion tops
  • 2 tablespoons hot chili oil
Instructions
1
Submerge the shiitake mushrooms in boiling water, allowing them to become tender enough for slicing after approximately 1 hour.
2
In the meantime, prepare the meatball mixture: Combine the tofu and chestnuts in a large bowl. Add ground pork, chopped green onions, minced garlic, and grated ginger. Pour in rice wine, soy sauce, brown sugar, egg, salt, and cayenne pepper. Sprinkle cornstarch over the mixture and blend with your hands until everything is well combined. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
3
Shape the mixture into 6 large meatballs using your hands, making sure they are well formed.
4
Position an oven rack about 8 inches away from the heat source and preheat the broiler. Line a baking sheet with aluminum foil, drizzle it lightly with oil, and place the meatballs on the prepared baking sheet.
5
Broil the meatballs in the preheated oven until they are nicely browned, taking around 8 to 10 minutes. Remove the meatballs from the oven and let them cool down while you prepare the pot.
6
For the cooking liquid: Remove the bottom of the cabbage head and slice 1/2 of it. Arrange the sliced cabbage on the bottom of a large soup pot or Dutch oven, followed by the remaining cabbage leaves. Scatter the mushrooms on top of the cabbage, reserving their liquid for later use. Place the meatballs inside the cabbage leaves and pour the juices over them.
7
Strain the reserved shiitake liquid into a bowl. Mix it with chicken broth, soy sauce, sherry, sesame oil, brown sugar, and cornstarch until everything is dissolved. Add the mixture to the pot, pouring it over each meatball. Bring the liquid to a boil over high heat.
8
Reduce the heat to medium-low, cover the pot, and cook for 20 minutes. Uncover the pot and increase the heat to medium-high. Continue cooking, basting the meatballs often, until the liquid reduces slightly and the meatballs are no longer pink in the center, taking around 10 minutes. Taste for seasoning.
9
Serve the meatballs in bowls, topping them with cabbage leaves and green onions. Drizzle chili oil over the dish.