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Pearl Balls (Zhēnzhū Wánzi)
5 from 9 votes

Pearl Balls (Zhēnzhū Wánzi)

A different style of dumplings, Pearl Balls are steamed morsels that don't use wrappers but instead feature a coating of sticky rice around the exterior. They are impressive, and truly an excellent addition to a dim sum menu. You can easily make them gluten-free as well!

Prep Time
20 mins
Cook Time
20 mins
Chilling Time
20 mins
Total Time
1 hr
Servings: 24 balls
Calories: 59 kcal
Course: Appetizer, Snacks
Cuisine: Asian, Chinese

Ingredients

  • 1 cup glutinous rice soaked overnight in cold water (cover by 2 inches, sticky, sweet, 200 grams, long or short grain variety
  • 1 pound ground pork 450 grams, or ground chicken or turkey
  • 3 tablespoons water chestnuts finely diced, 20 grams
  • 2 tablespoons scallion finely chopped, 10 grams
  • 1 ½ tablespoons fresh ginger minced, 10 grams
  • 2 teaspoons soy sauce light (regular), 10 ml
  • 1 tablespoon Shaoxing rice wine 15 ml, or sake or dry sherry
  • 1 tablespoon corn starch
  • 1 egg beaten, large
  • 1 teaspoon salt 5 grams
  • black pepper a few grinds

Instructions

    Cup of Yum
  1. Drain the soaked rice and dry the grains well, spreading them out on a sheet pan and patting dry with a paper towel. Drier grains adhere to the meat mixture better.
  2. Combine the ground meat, water chestnuts, scallions, ginger, soy sauce, rice wine, cornstarch, egg, salt, and pepper in a mixing bowl until well blended. Divide the mixture into 24 meatballs, lightly wetting the palms of your hands with water to help shape them (the mixture will be wet and sticky). Refrigerate for 20 minutes to firm up.
  3. Roll the meatballs in the soaked rice, ensuring each meatball is covered in rice grains.
  4. Prepare bamboo steamer trays by lining with lightly oiled parchment paper. Ideally, three 9-inch steamer trays will comfortably hold all 24 balls (8 per tray). If you don’t have enough trays, you can steam them in batches.
  5. Place the pearl balls on the steamer tray, spacing them about 1 inch apart so they are not touching. Stack the trays carefully and cover with a lid. Place the steamer over boiling water, then reduce the heat to medium-low. Steam for 15 to 20 minutes until the rice grains are cooked through.
  6. Serve with soy dipping sauce, if desired. Refrigerate leftover dumplings, return them to room temperature, and steam them for about 5 minutes to reheat.

Notes

  • I like to put the rice in a container with tall sides and gently shake the bowl around to help coat each meatball with rice.
  • If you use tamari or another gluten-free soy sauce, this entire dish will be gluten-free!
  • Use dark meat for the ground poultry options, although pork is preferable overall, and generally has the best flavor.
  • Adapted from Dumplings All Day Wong

Nutrition Information

Serving 1ball Calories 59kcal (3%) Carbohydrates 2g (1%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 21mg (7%) Sodium 131mg (5%) Potassium 6mg (0%)

Nutrition Facts

Serving: 24 balls

Amount Per Serving

Calories 59

% Daily Value*

Serving 1ball
Calories 59kcal 3%
Carbohydrates 2g 1%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 21mg 7%
Sodium 131mg 5%
Potassium 6mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.