Lion's Head Meatballs

Ingredients

• 1.5 cups boiling water
• 1 ounce dried shiitake mushrooms

Instructions

1. 1

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

2. 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. 3

   Form mixture into 6 large meatballs with wet hands.

4. 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. 5

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

6. 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. 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. 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. 9

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