Chinese Pearl Meatballs Recipe – A Taste of Tradition and Comfort

There’s something undeniably heartwarming about the kitchen on a cozy Saturday afternoon, when the sun filters through the window, casting a warm glow on everything it touches. The sounds of sizzling and the tantalizing aromas wafting through the air bring back memories of family gatherings and laughter. This is when I love to whip up a batch of Chinese Pearl Meatballs, a dish that brings comfort with every bite. They aren’t just meatballs; they’re little gems of nostalgia wrapped in a layer of glutinous rice, infused with rich flavors that remind me of home.

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple ingredients
• Great for any occasion
• Always a crowd-pleaser

Ingredients You’ll Need

Before diving in, let’s gather everything you need for these delightful Chinese Pearl Meatballs.

• 3/4 cup glutinous rice
  This sticky rice brings that comforting texture.
• 1/2 teaspoon kosher salt
  Enhances flavors beautifully.
• 1 pound ground pork
  Juicy and flavorful — the star of the show.
• 1/4 cup dried shiitake mushrooms, finely chopped
  Adds depth and umami richness.
• 3 cloves garlic, grated
  Fresh garlic gives it that extra flavor boost.
• 2 1/2 tablespoons scallions, finely chopped
  Brings freshness and a slight crunch.
• 1 tablespoon shiitake stock
  Enhances the earthy mushroom flavor.
• 1 tablespoon fresh ginger, minced
  Aromatic, with a hint of spice that warms the soul.
• 1 large egg white
  Helps bind everything together.
• 1 tablespoon light soy sauce
  For that quintessential umami punch.
• 1 tablespoon sesame oil
  Gives it a nutty richness.
• 1 tablespoon shao xing wine
  A traditional Chinese cooking wine that deepens flavors.
• 2 1/2 teaspoons potato starch
  Helps with the perfect texture.
• 1 1/2 teaspoons sugar
  Just a touch to balance the savory notes.
• 3/4 teaspoon kosher salt
  For seasoning perfection.
• 1/8 teaspoon white pepper
  Brings warmth without overpowering.
• Napa cabbage leaves, to line steamer baskets
  Keeps everything from sticking and adds a crisp note.
• Karashi, for dipping
  Adds a lovely kick.
• Yuzu kosho, for dipping
  A zesty, flavorful condiment that brightens the dish.
• Scallions, for garnish (optional)
  A sprinkle adds freshness right before serving.

How to Make It

Let’s get our hands a little messy and jump into this delightful journey!

1. Rehydrate the mushrooms. Start by placing your dried shiitake mushrooms in a bowl with boiling water for about 20 minutes. You’ll smell the earthy fragrance filling your kitchen as they soften.

2. Prepare the rice. Meanwhile, wash the glutinous rice 3-4 times until the water runs clear. Soak it in water for 2 hours. This step is not just about cooking; it’s about making the rice the star of our Chinese Pearl Meatballs.

3. Make the filling. In a big mixing bowl, combine the ground pork, rehydrated mushrooms, garlic, scallions, minced ginger, egg white, soy sauce, sesame oil, shao xing wine, potato starch, sugar, salt, and white pepper. Get in there with your hands and mix until it’s shiny and slightly sticky. Then, let it chill in the fridge for an hour. You want everything to mingle and get to know each other a bit!

4. Prepare your steamer. Grab a bamboo steamer and line it with napa cabbage or parchment paper. This not only keeps the meatballs intact but also infuses a subtle flavor.

5. Draining the rice. After soaking, drain the rice and mix it with 1/2 teaspoon of kosher salt.

6. Shape the meatballs. Now, form the meat mixture into about 16 balls. Roll each one in the rice until fully coated. You’ll love how the rice adds that beautiful, textured layer.

7. Steaming time! Place the meatballs in the steamer, making sure they’re not touching. The steam needs room to circulate and work its magic.

8. Get that water boiling. Fill a pot with enough water to steam for about 20 minutes. Then, place your steamer on top, bringing the water to a boil.

9. Steam to perfection. Steam those beautiful meatballs for 16-18 minutes. You’ll know they’re done when they’re cooked through and the aroma is simply irresistible.

10. Serve it up! Garnish with some chopped scallions and set out a lovely array of dipping sauces. Karashi and yuzu kosho are my personal favorites!

Kitchen Tips

• To save time, you can prepare the meat mixture ahead and leave it in the fridge overnight. It saves you time on the day you want to serve them!
• If you over-soak the rice, it can become too mushy. Aim for that perfectly chewy texture!
• For a flavor twist, try adding some finely chopped water chestnuts to the filling for an extra crunch.

Serving Ideas

These Chinese Pearl Meatballs shine at family dinners or cozy nights in. Set them on the table with an assortment of vibrant dipping sauces and watch as everyone gathers around to dig in. They’re perfect for special occasions or simply a warm-hearted weeknight meal. You could pair them with steamed broccoli or a light salad for a complete feast!

Storing & Leftovers

• To store, simply keep any leftovers in an airtight container in the fridge for up to 3 days.
• Reheat them gently in a steamer for the best texture — it prevents them from drying out!
• Leftover meatballs? Try them in a flavorful rice bowl or on a bed of noodles — your taste buds will thank you!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, as the flavors have more time to meld together.

Q: Can I swap any ingredients?
A: Of course! This recipe is very forgiving. You can use ground chicken or even tofu for a vegetarian version!

Q: What’s the best way to serve it?
A: Fresh from the steamer, while it’s still warm and aromatic. That’s when you’ll really enjoy the delightful flavors!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign they’re ready to be enjoyed!

Final Thoughts

These Chinese Pearl Meatballs aren’t just a recipe; they are a way to create warmth and connection, something we all crave. Whether you’re cooking for family or just for yourself, remember that food brings people together. The next time you’re in the kitchen, make a batch and share them with someone you love. I promise it’ll be a moment to cherish, just like the memories they’ve created for me over the years. Enjoy making these delicious Chinese Pearl Meatballs and let every bite take you back to that cozy place. Happy cooking!

Chinese Pearl Meatballs

Chinese Pearl Meatballs are delightful morsels of ground pork wrapped in glutinous rice, bringing warmth and nostalgia with every bite. Perfect for family gatherings and any special occasion.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Chinese

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Meatballs

• 1 pound ground pork Juicy and flavorful — the star of the show.
• 3/4 cup glutinous rice This sticky rice brings that comforting texture.
• 1/2 teaspoon kosher salt Enhances flavors beautifully.
• 1/4 cup dried shiitake mushrooms, finely chopped Adds depth and umami richness.
• 3 cloves garlic, grated Fresh garlic gives it that extra flavor boost.
• 2 1/2 tablespoons scallions, finely chopped Brings freshness and a slight crunch.
• 1 tablespoon shiitake stock Enhances the earthy mushroom flavor.
• 1 tablespoon fresh ginger, minced Aromatic, with a hint of spice that warms the soul.
• 1 large egg white Helps bind everything together.
• 1 tablespoon light soy sauce For that quintessential umami punch.
• 1 tablespoon sesame oil Gives it a nutty richness.
• 1 tablespoon shao xing wine A traditional Chinese cooking wine that deepens flavors.
• 2 1/2 teaspoons potato starch Helps with the perfect texture.
• 1 1/2 teaspoons sugar Just a touch to balance the savory notes.
• 3/4 teaspoon kosher salt For seasoning perfection.
• 1/8 teaspoon white pepper Brings warmth without overpowering.

For Cooking

• n/a n/a Napa cabbage leaves To line steamer baskets; keeps everything from sticking and adds a crisp note.
• n/a n/a Karashi For dipping; adds a lovely kick.
• n/a n/a Yuzu kosho For dipping; a zesty, flavorful condiment that brightens the dish.
• n/a n/a Scallions (optional) A sprinkle adds freshness right before serving.

Method

 

Preparation

1. Rehydrate the mushrooms: Place your dried shiitake mushrooms in a bowl with boiling water for about 20 minutes.
2. Prepare the rice: Wash the glutinous rice 3-4 times until the water runs clear. Soak it in water for 2 hours.
3. Make the filling: In a big mixing bowl, combine the ground pork, rehydrated mushrooms, garlic, scallions, minced ginger, egg white, soy sauce, sesame oil, shao xing wine, potato starch, sugar, salt, and white pepper. Mix until shiny and slightly sticky. Chill in the fridge for an hour.
4. Prepare your steamer: Line a bamboo steamer with napa cabbage or parchment paper.
5. Drain the rice: After soaking, drain the rice and mix it with 1/2 teaspoon of kosher salt.
6. Shape the meatballs: Form the meat mixture into about 16 balls and roll each one in the rice until fully coated.

Cooking

1. Get that water boiling: Fill a pot with enough water to steam for about 20 minutes and place your steamer on top.
2. Steam to perfection: Steam the meatballs for 16-18 minutes until cooked through and aromatic.
3. Serve it up: Garnish with chopped scallions and serve with dipping sauces.

Notes

You can prepare the meat mixture ahead and store it in the fridge overnight. To store leftovers, keep them in an airtight container in the fridge for up to 3 days and reheat them gently in a steamer.