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Chinese Pearl Balls

Chinese Pearl Balls

Meaty and juicy with sticky rice coating, these Chinese Pearl Balls are super yummy and bursting with flavor. They're the perfect addition to a Chinese New Year celebration or any holiday menu.

⏱ Prep: 20 min ⏱ Cook: 400 min

Ingredients

  • 1 cup glutinous rice
  • 2 piece dried shitake mushrooms
  • 1 lb ground pork
  • 0.25 cup water chestnuts, finely chopped
  • 1 thumb-size ginger, peeled and mince
  • 2 g onions, chopped
  • 2 clove garlic, peeled and minced
  • 1 tbsp Chinese cooking wine
  • 1 tsp sesame oil
  • 1 egg beaten
  • 1 tsp salt
  • 0.25 tsp pepper
  • 0 soy sauce to taste
  • 0 chili sauce to taste
  • 0 Steamer

Instructions

  1. Mix glutinous rice and enough water to cover. Soak for at at least 6 hours or overnight for best results. In a colander, drain well and transfer into a wide plate.

  2. In a small bowl with warm water, soak shitake mushrooms until softened. Using hands, squeeze liquid and then mince.

  3. Mix ground pork, water chestnuts, mushrooms, ginger, green onions, garlic, soy sauce, wine, sesame oil, egg, salt, and pepper. Stir to combine.

  4. Form meat mixture into balls of about 1-inch diameter. Gently roll each ball in rice to fully coat, pressing rice onto the meat.

  5. Line a steamer with banana leaves Chinese cabbage leaves, or parchment paper. Arrange rice-coated meatballs in a single layer on steamer at about ½ inch apart.

  6. Steam for about 20 to 30 minutes or until rice and meat are cooked through. Serve with dipping sauce.

  7. Soak the glutinous rice in water for at least 6 hours or overnight to ensure quick and even cooking.