Super-juicy pork meatballs cloaked in perfectly cooked glutinous rice—an irresistible little treat.
Originating in China—more specifically Hubei Province, whose capital is Wuhan—this dish has a singular, remarkably addictive texture. Personally, I love it: no sooner do I finish one meatball than I want to bite into another.
Hubei Cuisine
Hubei, with its abundant lakes and rivers, is a haven for freshwater fish lovers, offering incredible diversity with over 50 species, including black carp, crucian carp, common carp, chub, eel, and of course the famous Wuchang fish, the pride of the city of Ezhou.
The province’s culinary tradition celebrates these fish with varied methods: braising, steaming, or even hot pot.
A cuisine that respects the ingredients’ original form
Meatballs also hold a special place in Hubei gastronomy, where ingredients are shaped into dishes like braised fish balls and pork meatballs. Pearl meatballs, in particular, are emblematic: steamed to perfection, they marry beauty and flavor, reflecting the region’s commitment to honoring each ingredient’s authentic character.
Soups—from pork rib soup to the nutritious yet controversial turtle soup—are a cornerstone of the local diet, showcasing fish, meats, vegetables, and lotus root in clear, flavorful broths.
Tips for Perfect Pearl Dim Sum
In Chinese cuisine, texture is crucial. Canned water chestnuts, chopped rather than pureed, add a pleasant crunch to the minced pork. Other crisp vegetables work too.
Pre-soaked glutinous rice coats the meatballs, adding gentle sweetness and that signature sticky texture. After steaming, the grains swell and turn slightly translucent.
Steam the meatballs for 15 minutes. Use a steamer basket, or set a plate on a rack. Serve with other Chinese dishes for a balanced meal.
As for aromatics and condiments, use a light hand: this dish is intentionally subtle, letting its unique texture take center stage. You’ll find light soy sauce, sesame oil, and white pepper—nothing too assertive.
Equipment
Ingredients
- 100 g glutinous rice
For the Meatballs
- 250 g ground pork preferably 30% fat
- 2 pinches salt
- 1 pinch white pepper
- 1 tablespoon cornstarch
- 2 teaspoons light soy sauce
- 0.5 teaspoon sesame oil
- 1 egg white
- 0.5 teaspoon minced ginger
- 1 stalk green onions finely sliced
- 70 g water chestnuts sliced
- carrot slices optional
Instructions
Rice
- Soak the rice in water at room temperature for at least 2:00, or overnight.100 g glutinous rice
For the Meatballs
- Place the ground pork in a mixing bowl with the salt, white pepper, cornstarch, light soy sauce, sesame oil, egg white, ginger, and green onions.250 g ground pork, 2 pinches salt, 1 pinch white pepper, 1 tablespoon cornstarch, 2 teaspoons light soy sauce, 0.5 teaspoon sesame oil, 1 egg white, 0.5 teaspoon minced ginger, 1 stalk green onions
- Mix in one direction until the mixture turns tacky.
- Slice the water chestnuts.70 g water chestnuts
- Add the chopped water chestnuts and mix well.
Shaping the Meatballs
- Place a little of the meat mixture in the palm of your hand.
- Gently close your hand into a fist. The pressure will push the mixture through the opening between your thumb and index finger, like a piping tip. Or simply roll portions between your palms.
- Use a spoon to scoop it out.
- Repeat to form more meatballs.
- Drain the soaked rice.
- Gently roll each meatball in the rice for an even coating.
Cooking the Meatballs
- Arrange the carrot slices on a flat plate.carrot slices
- Set the meatballs on the carrot slices.
- Leave a little space between the meatballs.
- Bring the water to a boil.
- Place the plate on a steaming rack or in a steamer basket.
- Steam for 15 minutes.
- Garnish with green onions and serve immediately.
Notes
Nutrition
Recipe inspired by the blog Red House Spice.
