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Pearl Balls (Steamed meatballs in sticky rice, 珍珠丸子)
5 from 12 votes

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

Pearl Balls are steamed meatballs of ground pork mixed with dried shrimp, ginger, and seasonings, thoroughly coated in soaked glutinous rice before steaming. This process yields tender, juicy meatballs encased in a sticky, slightly chewy rice layer, creating a pleasing contrast in texture and umami-rich flavor. Traditionally served without sauce, pearl balls offer a unique bite combining the savory meat with fragrant rice.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 28 meatballs
Calories: 45 kcal
Course: Main Course
Cuisine: Chinese

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
    Cup of Yum
  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.

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

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%)

Nutrition Facts

Serving: 28 meatballs

Amount Per Serving

Calories 45

% 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.