Sticky Rice Pork Balls, also known as Pearl Meatballs, are a classic Chinese dish featuring juicy, seasoned pork wrapped in a delicate layer of glutinous rice. These bite-sized delights are steamed to perfection, resulting in a tender and flavorful treat.
Sticky Rice Pork Balls
Servingsservings
4
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Prep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 cup glutinous rice (sticky rice), soaked for at least 2 hours
1/2 pound ground pork
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon sesame oil
1/4 teaspoon white pepper
1/2 teaspoon salt
1 tablespoon cornstarch
1/4 teaspoon white pepper
1/4 cup finely chopped scallions
1 clove garlic, minced
1 tablespoon oyster sauce
1 teaspoon chicken powder (optional)
Directions
- Prepare the Ingredients
Rinse and soak the glutinous rice in water for at least 2 hours, then drain and set aside.
In a large mixing bowl, combine ground pork, soy sauce, Shaoxing wine, sesame oil, salt, white pepper, sugar, cornstarch, water chestnuts, scallions, ginger, garlic, egg white, oyster sauce, and chicken powder. Mix well until the mixture is sticky and well combined. - Form the Meatballs
Take a small portion of the pork mixture and roll it into a 1-inch meatball.
Roll the meatball in the soaked and drained glutinous rice, ensuring an even coating.
Place the rice-coated meatballs on a plate or steamer tray lined with parchment paper or cabbage leaves. - Steam the Meatballs
Prepare a steamer and bring the water to a boil.
Arrange the meatballs in the steamer, making sure they don’t touch each other.
Steam over high heat for 20-25 minutes, until the rice turns translucent and the pork is fully cooked.
Notes
- Enjoy as an appetizer or as part of a dim sum spread.
