Lion’s Head Meatballs

Let's Cook

1. Step 1.

   In a large bowl, combine 1 pound ground pork, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine or dry Marsala wine, 1 teaspoon finely minced fresh ginger, 1 teaspoon sesame oil, and 1 finely chopped green onion. Mix very well. Divide the mixture into 6 portions and shape each into a meatball about the size of a tennis ball.

2. Step 2.

   Preheat a wok over high heat until wisps of smoke rise. Add 1 cup vegetable oil and heat until it shimmers. Using a slotted spoon, gently lower 3 meatballs into the oil. Brown for 2 to 3 minutes per side, adjusting heat as needed; the meatballs do not need to be cooked through. Transfer to a plate. Repeat with the remaining 3 meatballs.

3. Step 3.

   Cut the core out of ½ pound Chinese cabbage. Leave inner leaves whole; cut larger outer leaves into segments (large pieces are fine as they will cook down).

4. Step 4.

   In a Dutch oven large enough to hold all meatballs, add the cabbage leaves and place the browned meatballs on top. Add 1 quart water and bring to a boil over high heat. Reduce heat to low and simmer uncovered for about 45 minutes, until the broth is flavorful and the cabbage has cooked down.

5. Step 5.

   Stir in 1 teaspoon kosher salt, adding more to taste if needed. Submerge the soaked bean thread noodles in the broth and let soften for about 5 minutes. Serve with rice as part of a meal.