Lion's Head Meatballs

1 ½ cups boiling water

1 ounce dried shiitake mushrooms

For the Meatball Mixture:¼ cup minced canned water chestnuts

1 (8 ounce) container firm tofu, chopped into small bits

1 pound fatty ground pork (at least 20% fat)

¼ cup finely sliced green onions (white and light green parts only)

4 cloves garlic, finely minced

1 ½ teaspoons finely grated peeled fresh ginger

2 tablespoons Shao Hsing rice wine or dry sherry (see Note)

1 tablespoon soy sauce

2 teaspoons kosher salt

¼ teaspoon cayenne pepper

1 tablespoon brown sugar (Optional)

1 large egg

1 ½ teaspoons cornstarch

For the Cooking Liquid:1 small head napa cabbage

2 cups chicken broth

2 tablespoons soy sauce

2 tablespoons sherry wine

½ teaspoon sesame oil, or to taste

1 tablespoon brown sugar (Optional)

1 ½ teaspoons cornstarch

For the Garnish:¼ cup sliced green onion tops

2 tablespoons hot chili oil

Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.

Step 2

Meanwhile, combine chestnuts and tofu in a large bowl. Add ground pork, green onions, garlic, and ginger. Pour in rice wine, soy sauce, salt, cayenne, brown sugar, and egg. Dust with cornstarch. Mix with a clean hand until thoroughly combined. Cover with plastic wrap and refrigerate for at least 1 hour.

Step 3

Form mixture into 6 large meatballs with wet hands.

Step 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.

Step 5

Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.

Step 6

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 the remaining leaves on the top. Slice and scatter the mushrooms on top of the cabbage; reserve shiitake liquid. Nestle the meatballs into the cabbage leaves and pour juices over.

Step 7

Strain reserved shiitake liquid into a bowl. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, and cornstarch. Whisk until dissolved. Add to the pot, pouring over each meatball. Bring to a boil over high heat.

Step 8

Reduce heat to medium-low, cover, and cook for 20 minutes. Uncover and raise heat to medium-high. Continue cooking, basting the meatballs often, until liquid reduces slightly and meatballs are no longer pink in the centers, about 10 minutes. Taste for seasoning.

Step 9

Ladle into serving bowls and arrange cabbage over the meatballs. Top with green onions and chili oil.