Lion's Head Meatballs

Recipe View 1 hrs Rehydrate the Shiitake: Pour boiling water over the dried shiitake mushrooms and allow them to soak until they become pliable, approximately 1 hour.

Recipe View 1 hrs Craft the Meatball Mixture: In a large bowl, combine the tofu and water chestnuts. Introduce the ground pork, green onions, minced garlic, and grated ginger. Infuse the mixture with rice wine, soy sauce, brown sugar, egg, salt, and cayenne pepper. Lightly dust with cornstarch. Thoroughly combine all ingredients using a clean hand, ensuring a cohesive mixture. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour to allow the flavors to meld.

Recipe View 5 mins Shape the Lion's Heads: With moistened hands, form the mixture into 6 generously sized meatballs.

Recipe View 5 mins Prepare for Broiling: Position an oven rack approximately 8 inches from the broiler. Preheat the broiler. Line a baking sheet with aluminum foil and lightly oil the surface. Arrange the meatballs on the prepared baking sheet.

Recipe View 10 mins Broil to Perfection: Broil the meatballs in the preheated oven until they achieve a beautifully browned exterior, about 8 to 10 minutes. Remove from the oven and set aside to cool slightly while you prepare the cooking pot.

Recipe View 10 mins Layer the Flavors: Trim the base of the napa cabbage head and slice half of it. Arrange the sliced cabbage at the base of a large soup pot or Dutch oven. Top with the remaining cabbage leaves. Slice the rehydrated shiitake mushrooms and scatter them over the cabbage. Reserve the shiitake soaking liquid.

Recipe View 5 mins Nestle and Pour: Gently nestle the broiled meatballs amongst the cabbage leaves within the pot, ensuring they are snug. Pour any accumulated juices from the meatballs over them.

Recipe View 5 mins Create the Broth: Strain the reserved shiitake liquid into a bowl. Introduce the chicken broth, soy sauce, sherry wine, brown sugar, cornstarch, and sesame oil. Whisk until the cornstarch is fully dissolved. Pour this luscious broth over each meatball in the pot.

Recipe View 30 mins Simmer to Succulence: Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 20 minutes. Uncover the pot, increase the heat to medium-high, and continue cooking for another 10 minutes, basting the meatballs frequently with the broth. The liquid should reduce slightly, and the meatballs should be cooked through, with no pink remaining in the center. Adjust seasoning to taste.

Recipe View 5 mins Serve with Flair: Ladle the Lion's Head Meatballs and broth into serving bowls. Arrange the tender cabbage artfully over the meatballs. Garnish generously with sliced green onion tops and a drizzle of hot chili oil for an extra kick.