Chinese Pearl Meatball (珍珠丸子)

  • 1 cup of soaked glutinous rice (soaked for 2 hours)
  • 1 lb ground pork
  • 2 table spoon soy sauce
  • 3 table sppon wine (dry sherry)
  • 2-3 table spoon of sesame oil
  • 1 sprag of green onion (chopped)
  • 1/2 can of water chestnuts (chopped)
  • 3 cloves of garlic (chopped)
  • 1 egg
  • Chopped ginger
  • Black pepper
  • Salt
  • Cornstarch
  • Optional: Dried Shitaki mushrooms (3-4) (soaked and chopped)
  • Optional: Dried shrimps (8+) (soaked and chopped)
  1. Soaked the rice for 2 hours.
  2. Mix the rest of the ingredients with ground pork in a mixing bowl and add 1 to 1.5 cups of water. Mix well and let sit for 30 minutes.
  3. Spread out the soak riced onto a plate
  4. Roll the meat into a small ball with the help of a tablespoon.
  5. Gently roll the meatball on the plate of rice to cover the meatball
  6. Place onto a plate that can sit inside of the bamboo steamer
  7. Bring 1/2 pot of water to boil and place the stacked bamboo steamer (with the plated meatballs inside) on top. Make sure there's a good seal between the pot and the steamer
  8. Steam for 30 minutes
  9. Take off the steamer from the pot and let it cool
  10. Suggestion for plating: plate the meatballs on top of a bed of shredded lettuce and surround them by green broccoli or shredded green and red bell peppers.