Chinese Pearl Meatballs with Sticky Rice (珍珠丸子)

Method10 steps

1. 1

   Step 1: Submerge the six dried bamboo leaves in water, weighting them with a plate so they stay covered. Soak until pliable; you can start this the night before. Keep the leaves for lining the steamer and discard the soaking water.

   Uses 6 dried bamboo leaves · Water to submerge the six leaves

2. 2

   Step 2: Cover the ¾ cup glutinous rice with water reaching at least 1 inch above it and soak for about 2 hours. Prepare and chill the filling while it soaks.

   Soak glutinous rice for 2 hours · 120 minUses ¾ cup dry short-grain glutinous rice · Soaking water at least 1 inch above the rice

   
3. 3

   Step 3: Have the water chestnuts (⅓ cup), ginger (2 teaspoons) and scallion (3 tablespoons) whites minced as listed. In a large bowl combine the 1 lb ground pork with ⅓ cup water chestnuts, 2 tsp ginger, 3 tbsp scallion whites, 3 tbsp cold filling water, 2 tbsp Shaoxing wine, 2 tsp cornstarch, ¼ tsp white pepper, ½ tbsp sesame oil, 1 tsp sea salt and ½ tsp sugar.

   Uses 1 lb ground pork, 80% lean (20% fat) · ⅓ cup minced water chestnuts · 2 teaspoons ginger (minced) · 3 tablespoons scallions (just the white parts, minced) · 3 tbsp cold water for pork filling · 2 tablespoons Shaoxing wine · 2 teaspoons cornstarch · ¼ teaspoon ground white pepper

   
4. 4

   Step 4: Whip the filling in one direction for at least 5 minutes, until fluffy and sticky.

   Uses All mixed pork filling from step 3

   
5. 5

   Step 5: Cover the whipped filling and marinate it in the refrigerator for 30 minutes. Prepare the steamer while it chills.

   Chill the pork filling for 30 minutes · 30 minUses All whipped filling from step 4

6. 6

   Step 6: Wash and trim the soaked bamboo leaves, then line the steamer insert with them. Keep the base ready for water below the insert so the meatballs will sit above it.

   Uses The soaked leaves from step 1, lifted from discarded soaking water · Fresh water to wash the soaked leaves

   
7. 7

   Step 7: Once the rice has soaked for about 2 hours, drain it and shake off as much excess water as possible. Discard the soaking water.

   Uses All soaked rice from step 2, separate from its soaking water

8. 8

   Step 8: After the 30-minute chill and rice soak are complete, take about 1 tbsp filling and shape it into a ball. Roll it in the drained rice to cover the surface, then press lightly between your palms so the grains adhere. Repeat with the filling and arrange the meatballs on the lined insert with about ½ inch between them. The recipe makes about 30 meatballs; discard loose rice that has contacted raw filling.

   Uses Cold filling from step 5, about 1 tbsp per meatball · Drained rice from step 7, used to coat the meatballs · Lined insert from step 6, separate from discarded washing water

   
9. 9

   Step 9: Put cold water in the steamer base below the insert, set the filled insert above it and cover. Turn the heat to high and begin the 20-minute cold-start guide. Keep steady steam once the water boils and prevent the base boiling dry, adding hot water below the insert only if needed. At 20 minutes, check that the rice is tender and the pork centres reach 71°C/160°F; continue steaming as needed until both endpoints are met.

   Check cold-start steamed meatballs after 20 minutes · 20 minUses Formed meatballs and lined insert from step 8, separate from loose coating rice · Cold water below the insert, with additional hot water only if needed to prevent boiling dry

10. 10

    Step 10: Once the meatballs are fully cooked, turn off the heat and leave the lid on for 3 minutes. Uncover carefully and serve hot, sharing as ten snack portions of about three meatballs each.

    Rest covered for 3 minutes · 3 minUses Cooked meatballs from step 9, separate from the steamer water