徽州圆子
Huizhou Yuanzi is a traditional dish from Anhui, China: pork meatballs with water chestnuts and mushrooms, coated in glutinous rice and steamed. Soft, sticky, and savory.
Ingredients
11 items- glutinous rice 200g
- pork belly 300g
- water chestnuts 50g
- dried shiitake mushrooms 30g
- fresh ginger 10g
- spring onions 2
- egg 1
- light soy sauce 1 tablespoon
- Shaoxing wine 1 tablespoon
- salt 1 teaspoon
- white pepper powder 1/2 teaspoon
Nutrition
Steps （8 steps）
Rinse the glutinous rice, place in a bowl and cover with cold water. Soak at least 4 hours until easily crushed between fingers. Drain well.
Mince the pork belly. Peel and finely chop water chestnuts. Rehydrate and chop shiitake. Mince ginger and slice spring onions.
Combine minced pork, water chestnuts, shiitake, ginger, spring onions, soy sauce, wine, salt, white pepper and egg. Stir vigorously in one direction until sticky, about 3 minutes.
Wet hands to prevent sticking. Take 30g of mixture and roll into a ball. Roll in drained rice to coat evenly, pressing lightly.
Line steamer basket with wet cloth or brush with oil. Arrange rice-coated balls in basket, spacing 2cm apart.
Bring water in steamer to boil, place basket, cover and steam over high heat 20-25 minutes until rice is translucent and meat cooked (skewer comes clean).
Remove steamer from heat. Transfer meatballs to plate and garnish with chopped spring onions.
Serve hot. Enjoy plain or with vinegar/chili oil dipping sauce. They are soft, sticky and flavorful.
Tips
Glutinous rice must be fully soaked; otherwise it won't cook through. Stir meat until sticky for better texture. Keep hands wet while shaping. Steam over high heat.
You May Also Like
More recipes you might enjoy
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Rice Noodle Rolls (Cheung Fun)
Thin, silky rice noodle rolls filled with succulent shrimp, drizzled with a sweet-savory soy sauce—this classic Cantonese dim sum dish is a morning tea favorite. Making it at home brings authentic texture and flavor to your table.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
White Cut Chicken
A classic Cantonese cold dish featuring tender, silky chicken with smooth skin, poached simply to preserve natural flavor, served with a fragrant ginger-scallion dipping sauce. Incredibly delicious and refreshing.