Lion’s Head Meatballs

Preparation

1. Step 1

   Form the meatballs: In a large bowl, mix the pork, tofu, egg, scallions, ginger, sesame oil, white pepper and 2 teaspoons salt. With a wooden spoon or rubber spatula, vigorously stir the mixture until combined and the tofu and meat are not distinguishable.

2. Step 2

   Divide the mixture into 8 portions, about ⅓ cup each. Using a standard soup spoon, scoop one ball and scrape it against the palm of your hand to shape it into a ball. Repeat with the remaining mixture to form 8 meatballs.

3. Step 3

   In a medium Dutch oven or heavy pot, heat the vegetable oil over medium. In a medium bowl, whisk together the cornstarch with 1 tablespoon soy sauce and 1 tablespoon water. Working with one meatball at a time, coat it in the soy sauce mixture and immediately transfer the coated meatball into the pot; repeat with 3 more meatballs.

4. Step 4

   Sear the meatballs, flipping once, until two sides are golden brown, 3 to 4 minutes. With a spatula, gently transfer the seared meatballs onto a plate and repeat to coat and sear the remaining 4 meatballs. (The meatballs will flatten slightly and will be imperfect.)

5. Step 5

   Separate the cabbage leaves, set aside 4 large outer leaves for the top of the meatballs, and layer the remaining leaves in the bottom of the pot. Transfer the meatballs on top of the cabbage leaves and try to spread them out in a single layer. Cover the meatballs with the reserved cabbage leaves and add 1 cup water and the remaining 1 tablespoon soy sauce. Set the pot over medium heat and bring the mixture to a simmer. Once the liquid comes to a simmer, lower the heat to medium-low, cover, and simmer the meatballs and cabbage until the cabbage leaves are very tender and meatballs are cooked through, 30 to 35 minutes.

6. Step 6

   Serve the meatballs with the cabbage and broth.