Pearl Meatballs (Sticky Rice Meatballs, 珍珠丸子)
Tender, juicy pork accompanied by a layer of gooey rice, Chinese pearl meatballs are a delightful dish to enjoy.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 g glutinous rice, aka sticky rice (about ½ cup)
- 250 g minced pork, or chicken (about 9oz)
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 tablespoon cornstarch
- 1 teaspoon light soy sauce (see note 1 for gluten-free option)
- ½ teaspoon sesame oil
- 1 egg white
- 1 teaspoon minced ginger
- 1 stalk scallions, finely chopped
- 70 g minced water chestnuts (about ⅓ cup, see note 2 for substitutes)
- Sliced of carrot (optional)
Instructions
- 1
Add glutinous rice to a bowl. Pour in water and leave to soak for at least 2 hours.
- 2
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).
- 3
Stir in one direction until it becomes sticky. Add minced water chestnut and mix well.
- 4
Place some meat mixture onto the palm of your hand (wear a kitchen glove if you wish).
- 5
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.
- 6
Scoop it off with a spoon. Repeat to shape more (I made 15 balls with each measuring about 4 cm/1½ inches).
- 7
Drain the glutinous rice. Gently roll each meatball in the rice to get an even coating.
- 8
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.
- 9
Bring water to a full boil. Put the plate over a steamer rack or into a steamer basket. Leave to steam for 15 mins.
- 10
Garnish with scallions and serve immediately.