INGREDIENTS IN THIS RECIPE
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
PREPARATION
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.
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