Lion's Head Meatballs
These lion's head meatballs really are melt-in-your-mouth. Serve this soup as-is or with noodles added to the bowl. Some people think the name comes from their large size, while others believe eating these gives you the strength of a lion, but the actual answer is not quite as mythical. The look of this crinkled-up napa cabbage in the rich broth reminded the inventors of this dish of a lion's mane. 
boiling water
1 ½
cups
dried shiitake mushrooms
1
ounce
firm tofu, chopped into small bits
1
(8 ounce) container
minced canned water chestnuts
¼
cup
fatty ground pork (at least 20% fat)
1
pound
finely sliced green onions (white and light green parts only)
¼
cup
garlic, finely minced
4
cloves
finely grated peeled fresh ginger
1 ½
teaspoons
Shao Hsing rice wine or dry sherry (see Note)
2
tablespoons
soy sauce
1
tablespoon
brown sugar (Optional)
1
tablespoon
egg
1
large
kosher salt
2
teaspoons
cayenne pepper
¼
teaspoon
cornstarch
1 ½
teaspoons
napa cabbage
1
small head
chicken broth
2
cups
soy sauce
2
tablespoons
sherry wine or rice wine
2
tablespoons
brown sugar (Optional)
1
tablespoon
cornstarch
1 ½
teaspoons
sesame oil, or to taste
½
teaspoon
sliced green onion tops
¼
cup
hot chili oil
2
tablespoons
 Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.
  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.
  Form mixture into 6 large meatballs with wet hands.
  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.
  Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.
  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.
  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.
  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.
  Ladle into serving bowls and arrange cabbage over meatballs. Top with green onions and chili oil.
