Chinese Lion’s Head Meatballs

Step 1

Make the meatballs: To a bowl, add the pork, scallions, egg, panko, wine, soy sauce, cornstarch, sugar, ginger, salt, and white pepper. Use your hands to combine, then use a wooden spoon to stir vigorously until the pork mixture is smooth and the consistency of thick frosting, about 5 minutes. Lightly oil or wet your hands to prevent sticking, and roll six 4-ounce balls (a scant ½ cup each), placing them on a plate beside the stove.

Step 2

To a large deep skillet or wide pot set over medium-high heat, add the oil. When it’s shimmering and hot, working in batches if necessary, fry the meatballs, turning occasionally, until browned on all sides (they will lose some of their roundness), about 11 minutes. Transfer to a plate, then wipe out the pan and return it to the stove.

Step 3

Make the broth: To the empty skillet, add the chicken stock, wine, soy sauce, sugar, cornstarch, white pepper, scallions, and ginger and bring to a boil. Add the meatballs to the broth, cover, and turn the heat to medium-low. Simmer until cooked through and swollen slightly, about 8 minutes. Scatter the cabbage or bok choy over the meatballs and continue to cook, covered, until wilted, about 8 minutes more.

Step 4

To serve, use tongs to transfer the meatballs and greens to a large serving bowl, then carefully pour over the broth. (Alternatively, serve directly from the pot.) Accompany with rice if desired.