Pearl Balls (Steamed meatballs in sticky rice, 珍珠丸子)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
28 meatballs
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Calories
45 kcal
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Course
Main Course
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Cuisine
Chinese
Pearl Balls (Steamed meatballs in sticky rice, 珍珠丸子)
Description
Pearl Balls start with soaking glutinous rice and dried shrimp overnight to soften. The meatball mixture combines ground pork with potato starch, soy sauce, sake, sesame oil, ginger, green onions, egg whites, and a mix of spices including sugar, salt, white pepper, and nutmeg, processed into a tender paste. Water chestnuts may be added for extra texture.
Shaped into balls, the meat mixture is rolled in the soaked rice, which adheres and forms a sticky layer that cooks into a translucent, chewy coating after steaming. The meat inside remains juicy and richly flavored, thanks to the appropriate fat content and seasoning.
This dish is traditionally served without sauce, although soy-based dipping sauces or Sriracha are optional accompaniments. Preparation requires some planning to soak ingredients the day before and using steaming methods, typically in batches, to cook the pearl balls evenly.
Ingredients
- 2/3 cup glutinous rice
- 1/4 cup dried shrimp
- 1/2 pound (220 grams) ground pork (20% to 30% fat content) (*see footnote 1)
- 2 tablespoons potato starch
- 1 tablespoon soy sauce or tamari for gluten-free, light
- 1 tablespoon sake or Shaoxing wine, or dry sherry, Japanese
- 2 teaspoons sesame oil (or peanut oil, or vegetable oil)
- 1/2 ginger thumb-sized piece
- 4 green onions , coarsely chopped
- 2 egg white
- 1/2 teaspoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper powder
- 1/4 teaspoon nutmeg powder
- water chestnuts Optional, 1/3 cup
Instructions
Prepare a day ahead
- 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
- On the day you plan to make the meatballs, drain glutinous rice and dried shrimp.
- 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.
- Add water chestnuts. Process until the water chestnuts are chopped into small bits. Transfer the paste to a bowl.
- Add 5 cm (2 inches) water to a steamer and bring it to a boil.
- Prepare the paste, the glutinous rice, and an empty plate, all in front of you.
- 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.
- Steam the meatballs for 20 minutes, or until cooked through (*see footnote 4).
- Serve warm as a main. (*see footnote 5)
Store and reheat
- Store the meatballs in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
- The best way to reheat the meatballs is by steaming. It will keep the meatballs moist and tender.
- 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.
Notes
- Use pork with 20–30% fat for juicy, tender meatballs, combining pork shoulder and belly if possible.
- Soak glutinous rice and dried shrimp overnight; less soaking results in tough rice coating.
- If no food processor, finely mince ingredients and mix by hand for consistent paste.
- Steam meatballs in batches or use stacked steamers to cook multiple layers at once.
- Serve without sauce traditionally; dipping sauces like sriracha or a soy-vinegar mix are optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28meatballs
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Serving | 22g | |
| Calories | 45kcal | 2% |
| Carbohydrates | 5.5g | 2% |
| Protein | 2.2g | 4% |
| Fat | 1.5g | 2% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 6mg | 2% |
| Sodium | 66mg | 3% |
| Potassium | 28mg | 1% |
| Vitamin C | 1.7mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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