Pearl Meatballs
Pearl meatballs are a classic dish from Hunan cuisine. Minced pork is rolled in glutinous rice and steamed, resulting in translucent 'pearls' with a juicy, flavorful interior and soft, chewy texture, symbolizing reunion.
Ingredients
11 items- Glutinous rice 200g
- Pork (belly or shoulder) 300g
- Scallions 2
- Ginger 1 small piece
- Light soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Egg 1
- Cornstarch 1 tbsp
- Goji berries a few
Nutrition
Steps （5 steps）
Rinse the glutinous rice, place in a bowl with enough water to cover, and soak for at least 2 hours. Drain and set aside.
Combine the minced pork with chopped scallions, minced ginger, light soy sauce, cooking wine, salt, white pepper, egg, and cornstarch. Stir vigorously in one direction until the filling becomes sticky and firm, about 5 minutes.
Dampen your hands slightly to prevent sticking. Take a portion of the filling and shape it into a golf-ball-sized ball. Roll it evenly in the drained glutinous rice to coat.
Place the coated balls on a steamer lined with parchment paper or carrot slices, leaving some space between them. Bring water to a boil, place the steamer basket, and steam over medium heat for about 20 minutes.
Remove the steamer from heat. Garnish the meatballs with soaked goji berries or chopped scallions. Serve immediately.
Tips
Ensure the glutinous rice is sufficiently soaked (at least 2 hours) to avoid uncooked grains; stir the meat filling in one direction for better texture; steam over medium heat to prevent the meatballs from collapsing; serve with a vinegar dipping sauce for extra flavor.
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