Pearl Meatballs (Sticky Rice Meatballs, 珍珠丸子)

Method10 steps · about 2 hr 30 min

1. 1

   Step 1: Cover all 100 g dry glutinous rice with water and soak for at least 2 hours, until the grains are slightly enlarged and break easily when pinched. If soaking overnight, keep the covered rice refrigerated. Prepare the meat filling near the end of the soak so it stays cold.

   Check soaked sticky rice · 120 minUses 100 g dry glutinous rice, soaked then used to coat the meatballs · Water to cover and soak the rice

2. 2

   Step 2: Wash and finely chop the scallion (1 stalk), reserving a little for the final garnish. Put all 250 g raw minced pork in a bowl with ¼ tsp salt, ¼ tsp ground white pepper, 1 tbsp cornstarch, 1 tsp light soy sauce, ½ tsp sesame oil, the egg white (1), 1 tsp minced ginger and the remaining chopped scallion.

   Uses 250 g raw minced pork · ¼ teaspoon salt · ¼ teaspoon ground white pepper · 1 tablespoon cornstarch · 1 teaspoon light soy sauce (see note 1 for gluten-free option) · ½ teaspoon sesame oil · 1 egg white · 1 teaspoon minced ginger

3. 3

   Step 3: Stir the pork mixture in one direction until sticky. Drain and finely chop the water chestnuts (70 g), then mix all 70 g into the sticky filling. Keep the raw filling refrigerated if the rice is not ready yet.

   Uses All the seasoned raw pork mixture; garnish scallion remains reserved · 70 g drained water chestnuts, finely chopped

4. 4

   Step 4: Place a small working portion of the filling on your palm; use a clean food-handling glove if preferred. Keep the remaining filling cold while you work.

   Uses A small working portion of the cold filling

5. 5

   Step 5: Gently close your hand into a fist and squeeze a little mixture through the opening between thumb and index finger to form a ball.

   Uses The working portion on your palm

6. 6

   Step 6: Scoop the formed ball off with a spoon. Repeat with the remaining filling to make about 15 balls, around 4 cm across, using the complete filling batch.

   Uses The shaped ball and remaining working filling · The remaining cold filling for the rest of the batch

7. 7

   Step 7: Drain the hydrated rice well and discard the soaking water. Gently roll each raw meatball in the drained rice to give an even coating. Use only the rice needed for an even layer; discard any unused rice that has contacted raw meat.

   Uses All the shaped raw meatballs · The hydrated rice, drained before coating

8. 8

   Step 8: If using carrot, wash and cut enough thin slices to support the meatballs on a heatproof flat plate. Arrange all the coated balls on the slices, or directly on the plate without carrot, in a single layer with small gaps between them.

   Uses All the rice-coated raw meatballs · Carrot slices, as needed to support the meatballs, optional · Water to wash the optional carrot

9. 9

   Step 9: Bring the steamer water to a full boil below the plate. Put the plate on a steamer rack or in the basket, cover and steam for about 15 minutes, starting once steady steam resumes. Continue if needed until the rice coating is tender and sticky and the centre of the pork meatballs reaches 71°C / 160°F.

   Steam pearl meatballs · 15 minUses The complete arranged meatball plate · Steamer water below the plate; replenish if needed

10. 10

    Step 10: Garnish the cooked meatballs with the reserved clean chopped scallion and serve immediately. Share the complete batch between two servings.

    Uses All the cooked meatballs and their optional carrot supports · The little chopped scallion reserved before raw-meat mixing