{"id":109748,"title":"Chinese Pearl Dim Sum – \u73cd\u73e0\u4e38\u5b50","modified":"2025-10-29T15:58:48+01:00","plain":"Super-juicy pork meatballs cloaked in perfectly cooked glutinous rice\u2014an irresistible little treat.\n\n\n\nOriginating in China\u2014more specifically Hubei Province, whose capital is Wuhan\u2014this 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.\n\n\n\nHubei Cuisine\n\n\n\nHubei, 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.\n\n\n\nThe famed Wuchang fish, often steamed (Source: Wikipedia)\n\n\n\nThe province\u2019s culinary tradition celebrates these fish with varied methods: braising, steaming, or even hot pot.\n\n\n\nA cuisine that respects the ingredients\u2019 original form\n\n\n\nMeatballs 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\u2019s commitment to honoring each ingredient\u2019s authentic character.\n\n\n\nSoups\u2014from pork rib soup to the nutritious yet controversial turtle soup\u2014are a cornerstone of the local diet, showcasing fish, meats, vegetables, and lotus root in clear, flavorful broths.\n\n\n\nServe these meatballs alongside delicious steamed pork ribs\n\n\n\nTips for Perfect Pearl Dim Sum\n\n\n\nIn 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.\n\n\n\nPre-soaked glutinous rice coats the meatballs, adding gentle sweetness and that signature sticky texture. After steaming, the grains swell and turn slightly translucent.\n\n\n\nSteam 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.\n\n\n\nAs for aromatics and condiments, use a light hand: this dish is intentionally subtle, letting its unique texture take center stage. You\u2019ll find light soy sauce, sesame oil, and white pepper\u2014nothing too assertive.\n\n\n\n \n\n\n\n\n\n\tChinese Pearl Dim Sum\n\t\t\n\t\t\t\n\t\n\t\tpanier vapeur\t\n\t\n\t\t100 g glutinous riceFor the Meatballs250 g ground pork (preferably 30% fat)2 pinches salt1 pinch white pepper1 tablespoon cornstarch2 teaspoons light soy sauce0.5 teaspoon sesame oil1 egg white0.5 teaspoon minced ginger1 stalk green onions (finely sliced)70 g water chestnuts (sliced)carrot slices (optional)\t\n\t\n\t\tRiceSoak the rice in water at room temperature for at least 2:00, or overnight.For the MeatballsPlace the ground pork in a mixing bowl with the salt, white pepper, cornstarch, light soy sauce, sesame oil, egg white, ginger, and green onions.Mix in one direction until the mixture turns tacky.Slice the water chestnuts.Add the chopped water chestnuts and mix well.Shaping the MeatballsPlace 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 MeatballsArrange the carrot slices on a flat plate.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.\t\n\t\n\t\tPress the rice firmly between your hands so it adheres well to the meatballs.\n\t\n\t\n\t\tChinoiseboulettes perl\u00e9es, Dim sum perl\u00e9\t\n\n\n\n\n\nRecipe inspired by the blog Red House Spice.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109748","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=109748"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109748\/revisions"}],"predecessor-version":[{"id":110113,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109748\/revisions\/110113"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/10556"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=109748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=109748"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=109748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}