Lion’s head meatball with Napa cabbage and cellophane noodles

Ingredients

For the Meatballs:

• 1 pound ground pork
• 1 tablespoons of finely minced water chestnuts, if you cannot find the fresh ones, use canned
• 1 stalk of green onion, minced
• 1 tablespoon of fresh ginger, peeled & minced
• 2 teaspoons sea salt
• 1 tablespoons premium soy sauce
• 1 tablespoon Shaoxing wine
• 2 shitake mushrooms, finely minced
• 1/2 teaspoon freshly ground white pepper
• Oil for frying
• 1 large head of Napa cabbage
• 4 ounces of thick mung bean-thread cellophane noodles
• 2 cups chicken broth
• 2 tablespoons of premium soy sauce
• 1 teaspoon of sea salt (to taste)

Instructions

1. Cut the cabbage lengthwise and remove core. Then cut the cabbage in half, separating the root end and the leaves. Cut both sides into roughly 2 inch squares, storing the leaves and stalk separately. Set aside.
2. Soak the cellophane noodles in warm water letting them soak until they are soft. Keep the noodles in the water until ready to use.
3. For the meatballs: Place all meatball ingredients in a large mixing bowl and mix using four chopsticks in a clockwise direction. Keep mixing until all ingredients are incorporated.
   Scoop ½ cups of the mixture and gently roll into balls. Set aside on a lined or nonstick baking sheet.
4. Heat a heavy nonstick pan or pot on high and coat the skillet with oil. Arrange the meatballs in a single layer on the pan and cook the meatballs until each side is golden brown. Set the meatballs on a paper towel lined plate.
5. Place the reserved root ends of the cabbage in the bottom of a large pot. Layer the meatballs on top with the chicken broth. Bring the pot to a boil and decrease to a simmer for 8 minutes. Add the cabbage leaves and salt to taste. Cover the pot and continue to simmer for 10 minutes more.
6. Drain the noodles and add to the pot with 2 tablespoons of soy sauce, and stir to combine well.
7. Enjoy!