Pearl Balls (Steamed meatballs in sticky rice, 珍珠丸子)

Prepare a day ahead

1. Add glutinous rice and dried shrimp into separate bowls. Add water to cover. Seal with plastic wrap and let soak in the fridge overnight. (*see footnote 2)

Make meatballs

1. On the day you plan to make the meatballs, drain glutinous rice and dried shrimp.
2. Combine all the ingredients, except the water chestnuts and glutinous rice, in a food processor (*see footnote 3). Pulse a few times. Process until it forms a paste. The paste should be tender but neither runny nor tough. If you find the paste too runny and difficult to shape, you can blend in more cornstarch. If it’s too dry or tough, blend in a bit of water.
3. Add water chestnuts. Process until the water chestnuts are chopped into small bits. Transfer the paste to a bowl.
4. Add 5 cm (2 inches) water to a steamer and bring it to a boil.
5. Prepare the paste, the glutinous rice, and an empty plate, all in front of you.
6. Scoop out about 1 tablespoon of meat paste, shape it into a ball, and roll it in the glutinous rice, until the surface is fully coated with rice. Gently press with hand so that the rice sticks to it. Place meatball on the plate, leaving 1 cm (1/3 inch) between them. Make the rest of the meatballs with the same method.
7. Steam the meatballs for 20 minutes, or until cooked through (*see footnote 4).
8. Serve warm as a main. (*see footnote 5)

Store and reheat

1. Store the meatballs in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
2. The best way to reheat the meatballs is by steaming. It will keep the meatballs moist and tender.
3. If reheating with microwave, add a few drops of water into the bowl and cover it with a plate, to prevent the meatballs from drying out.