Lion's Head Meatballs
Ingredients: dried shiitake mushrooms, water, water chestnut, tofu, ground pork · 50 min cook time · 450kcal · $25.00
Ingredients
1bowl dried shiitake mushrooms, to taste water, 0.5cup water chestnut, 1block tofu, 2lb ground pork, 0.5bunch green onion, 1tbsp ginger paste, 1tbsp sesame oil, 2tbsp soy sauce, 1tsp chili flakes, 1tbsp salt, 1tsp five-spice powder, 2pcs egg, 2tbsp cornstarch, 1head napa cabbage, 2cups chicken broth
Instructions
1. Soak dried shiitake mushrooms in water until soft enough to slice.
2. Finely mince water chestnuts, then mince tofu and mix with water chestnuts.
3. In a large bowl, combine ground pork, minced water chestnuts and tofu, chopped green onions, ginger, sesame oil, soy sauce, chili flakes, salt, five-spice powder, eggs, and cornstarch. Mix thoroughly.
4. Shape the meat mixture into large meatballs and place on a foil-lined baking sheet.
5. Brown the meatballs under a broiler for about 8 to 10 minutes.
6. Slice the napa cabbage and layer it at the bottom of a large pot, top with sliced soaked shiitake mushrooms, and place the browned meatballs on top.
7. Strain the reserved mushroom soaking liquid, mix with chicken broth, soy sauce, and cornstarch, and pour over the meatballs in the pot.
8. Bring to a boil on high heat, then lower heat to medium-low, cover, and cook for 20 minutes.
9. Finish on medium-high heat, uncovered, for about 10 minutes until the sauce reduces.
10. Serve garnished with chopped green onions and a drizzle of chili oil.
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