Pearl Meatballs (Sticky Rice Meatballs, 珍珠丸子)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Soak
2 hrs
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Total Time
2 hrs 30 mins
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Servings
2
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Calories
433 kcal
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Course
Main Course
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Cuisine
Chinese
Pearl Meatballs (Sticky Rice Meatballs, 珍珠丸子)
Description
Pearl Meatballs combine minced pork with salt, white pepper, cornstarch, light soy sauce, sesame oil, egg white, minced ginger, and chopped scallions, along with water chestnuts for crunch. The ingredients are mixed until sticky, then shaped into balls and coated evenly with soaked glutinous rice.
They are steamed over carrot slices, which keep the meatballs separated and provide a slight vegetable aroma. The glutinous rice layer cooks to a sticky texture, creating a subtle contrast to the tender meat inside. The seasoning is balanced to enhance the natural pork flavor without overpowering subtleties from the ginger and water chestnuts.
This dish can be adapted by substituting different crunchy vegetables for water chestnuts and lining the steamer basket with napa cabbage if desired. It can be served as part of a larger meal or as a distinct snack.
Ingredients
- 100 g glutinous rice about ½ cup, aka sticky rice
- 250 g minced pork about 9oz, or chicken
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 tablespoon cornstarch
- 1 teaspoon soy sauce see note 1 for gluten-free option, light
- ½ teaspoon sesame oil
- 1 egg white
- 1 teaspoon ginger minced
- 1 talk scallions finely chopped
- 70 g water chestnut about ⅓ cup, see note 2 for substitutes, minced
- carrot optional, sliced
Instructions
Soak the rice
- Add glutinous rice to a bowl. Pour in water and leave to soak for at least 2 hours.
Prepare the meat
- Put minced pork into a mixing bowl along with salt, white pepper, cornstarch, light soy sauce, sesame oil, egg white, ginger and scallions (leave some for garnishing later).
- Stir in one direction until it becomes sticky. Add minced water chestnut and mix well.
Shape the meatballs
- Place some meat mixture onto the palm of your hand (wear a kitchen glove if you wish).
- Gently close your hand into a fist while squeezing some mixture out through the opening between your thumb and index finger to form a ball.
- Scoop it off with a spoon. Repeat to shape more (I made 15 balls with each measuring about 4 cm/1½ inches).
- Drain the glutinous rice. Gently roll each meatball in the rice to get an even coating.
Steam the dish
- Place slices of carrot onto a flat plate. Put meatballs over the carrot (see note 3 for alternative methods). Leave a little gap in between the balls.
- Bring water to a full boil. Put the plate over a steamer rack or into a steamer basket. Leave to steam for 15 mins.
- Garnish with scallions and serve immediately.
Notes
- Use gluten-free soy sauce or tamari to make this dish suitable for gluten-sensitive diets.
- Substitute water chestnuts with similarly crunchy vegetables like bamboo shoots, lotus root, or celery if preferred.
- Carrot slices help keep meatballs separated during steaming but can be omitted or replaced with napa cabbage leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 433kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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