Make the lion's head meatball:
Add all ingredients into a bowl and mix until the egg is incorporated well. Shape into a two tablespoon-sized ball. Repeat to use up all the meatball mix. Place all rolled meatballs onto a sheet tray or a plate and refrigerate. Yield: Makes 15-20 meatballs.
Make the broth:
Add all soup ingredients in Everyday Family Pan or heavy-bottomed soup pot and bring to a boil except the bok choy and shiitake mushrooms. Lower to a simmer. Gently place each meatball into the simmering soup. Cook for about 5 minutes or until cooked through. Once all meatballs are cooked, set aside to cool.
Add the top:
Roll out two pastry sheets to approximately 13 inches, just to cover the top of the pot with a little overhang on the sides. Lay one sheet over top then lay the other sheet crosswise over it in a criss-cross fashion. Trim excess. Brush egg wash on the sides of the pan and carefully, using the rolling pin as a guide, top with the pastry sheet. Brush egg wash and sprinkle the sesame seeds. Make a cross slit on the pastry for the steam to escape.
Bake in a 400 F oven for 20 minutes until golden. Remove from the oven. Top with finely sliced scallions. Serve.