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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.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
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.