Lion's Head Meatballs with Shiitake Mushrooms

Follow our step-by-step guide on how to make Lion's Head Meatballs with Shiitake Mushrooms.

1. Step 1

   Start by pouring boiling water over the dried shiitake mushrooms in a bowl, allowing them to soak for about an hour until they become tender and easy to slice.

2. Step 2

   While the mushrooms are soaking, grab a large bowl and combine the tofu and chestnuts.

3. Step 3

   Next, add in the ground pork, chopped green onions, minced garlic, and ginger.

4. Step 4

   Pour in the rice wine, soy sauce, brown sugar, egg, salt, and a pinch of cayenne pepper for a little kick.

5. Step 5

   Dust the mixture with cornstarch and mix everything together with your clean hands until it’s well combined.

6. Step 6

   Cover the bowl with plastic wrap and let it chill in the refrigerator for at least an hour to let those flavors meld beautifully.

7. Step 7

   Once the mixture is ready, wet your hands and shape it into six generous meatballs.

8. Step 8

   Now, let’s get cooking! Preheat your oven’s broiler and position an oven rack about eight inches from the heat source.

9. Step 9

   Line a baking sheet with aluminum foil and give it a light drizzle of oil to prevent sticking.

10. Step 10

    Place your meatballs on the prepared baking sheet and broil them in the preheated oven for about 8 to 10 minutes, or until they’re beautifully browned.

11. Step 11

    Once done, remove them from the oven and let them cool while you prepare the cooking pot.

12. Step 12

    Take a moment to trim the bottom of the cabbage head and slice half of it.

13. Step 13

    Arrange the sliced cabbage at the bottom of a large soup pot or Dutch oven, then layer the remaining cabbage leaves on top.

14. Step 14

    Slice the soaked shiitake mushrooms and scatter them over the cabbage, making sure to reserve the soaking liquid.

15. Step 15

    Nestle the meatballs into the cabbage leaves and pour the reserved shiitake soaking liquid over them, adding a depth of flavor.

16. Step 16

    In a separate bowl, strain the reserved shiitake soaking liquid and mix it with chicken broth, soy sauce, sherry, sesame oil, brown sugar, and cornstarch.

17. Step 17

    Whisk this mixture until everything is dissolved, then pour it over the meatballs in the pot.

18. Step 18

    Bring the pot to a boil over high heat, then reduce the heat to medium-low, cover, and let it simmer for 20 minutes.

19. Step 19

    After that, uncover the pot and increase the heat to medium-high, continuing to cook while basting the meatballs often.

20. Step 20

    You’ll want to do this until the liquid reduces slightly and the meatballs are no longer pink in the center, which should take about 10 minutes.

21. Step 21

    Taste your creation and adjust the seasoning if needed.

22. Step 22

    When you’re ready to serve, ladle the dish into bowls, arranging the tender cabbage over the meatballs.

23. Step 23

    For a finishing touch, sprinkle with additional chopped green onions and a drizzle of chili oil to add a delightful kick.

24. Step 24

    Enjoy this comforting dish that’s sure to warm your heart and satisfy your taste buds!.