In a large mixing bowl, combine the ground pork, panko bread crumbs, chopped water chestnuts, eggs, chopped green onions, Shaoxing wine, soy sauce, and minced garlic. Use your hands to gently mix the ingredients until just combined—avoid overmixing to keep the meatballs tender. Form the mixture into nine large meatballs, each about ½ cup in size, and set them aside on a plate.

In a Dutch oven, heat canola oil over medium heat until shimmering, which takes about 2 minutes. Carefully add the meatballs to the hot oil, ensuring not to overcrowd the pan. Sear them for about 3-4 minutes per side until they are golden brown all around. Once browned, transfer the meatballs to a plate lined with paper towels to drain excess oil while you prepare for steaming.

Clean the skillet and place bok choy leaves at the bottom of it, creating a vibrant bed. Arrange the browned meatballs on top of the bok choy, ensuring even spacing for steam circulation. Cover the skillet with a lid and steam the meatballs over medium heat for 15-20 minutes, or until the internal temperature reaches 160°F. This method infuses the meatballs with moisture and flavor.

In another skillet, heat sesame oil over medium-low heat for about 1 minute. Add the minced ginger and garlic, sautéing until fragrant, around 30 seconds. In a bowl, mix cornstarch with reduced-sodium chicken broth, then add this mixture to the skillet along with the Shaoxing wine, soy sauce, oyster sauce, and sugar. Stir gently and simmer the sauce for 3-5 minutes until it thickens slightly.

To serve your Lion’s Head Meatballs, place the steamed meatballs carefully over the bed of bok choy on a platter. Drizzle the thickened sauce generously over the meatballs for added flavor. Garnish with a sprinkle of sesame seeds and chopped green onions. Pair with steamed rice or noodles to complete this festive and hearty meal.