Lion's Head Meatballs

Instructions

1. Prepare the meat mixture
   In a large bowl, combine the ground pork, beaten egg, Shaoxing wine, light and dark soy sauces, minced ginger, green onions, cornstarch, sugar, and white pepper. Mix thoroughly by stirring in one direction until the mixture becomes sticky and well-combined, about 5 minutes.
2. Form the meatballs
   With wet hands, divide the meat mixture into 4-6 equal portions and shape into large, round meatballs about 3 inches in diameter. The meatballs should be loosely packed but hold their shape.
3. Sear the meatballs
   Heat the vegetable oil in a large wok or deep skillet over medium-high heat. Carefully place the meatballs in the hot oil and cook until golden brown on all sides, about 5-6 minutes total. Turn them gently with a spatula to prevent breaking. Remove and set aside.
4. Prepare the cabbage
   In the same wok, add half of the Napa cabbage and arrange it as a bed at the bottom. Place the browned meatballs on top of the cabbage, then surround with the remaining cabbage.
5. Braise the dish
   Pour the chicken broth around the meatballs (not over them). Bring to a boil, then reduce heat to low, cover, and simmer for about 45-60 minutes, until the meatballs are cooked through and the cabbage is tender.
6. Finish and serve
   Drizzle sesame oil over the dish. Serve the meatballs surrounded by the braised cabbage, spooning some of the cooking liquid over each portion for added flavor.