Name: Chinese Pearl Balls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 1 cup glutinous rice (sticky rice); 12 dried shiitake mushrooms; 1 pound ground pork (20% fat preferred); 1/4 cup carrot, finely minced; 2 tablespoons light soy sauce; 1 tablespoon Shaoxing wine; 1 tablespoon oyster sauce; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon ground white pepper; 1 teaspoon cornstarch; 1 teaspoon sesame oil; 2 green onions, finely chopped; 1 tablespoon ginger, finely grated

Why You’ll Love Chinese Pearl Balls Recipe

The combination of savory seasoned pork and slightly sweet sticky rice creates a comforting, rich flavor profile.
The rice coating absorbs the meat juices during cooking, giving each bite a unique texture and taste.
They look impressive—perfect for family gatherings or special occasions like Chinese New Year.
They are freezer‑friendly and reheatable for convenient meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

glutinous rice (also known as sticky rice or sweet rice)
dried Chinese shrimp (optional but recommended for umami)
ground pork (with reasonable fat content for juiciness)
eggs
light soy sauce
Shaoxing wine
fresh ginger (grated)
green onions (thinly sliced)
sugar
salt
white pepper powder
nutmeg powder
cornstarch
panko breadcrumbs (helps shape and structure)
toasted sesame oil

Directions

Soak the glutinous rice and, if using, the dried shrimp in separate bowls of cold water for at least 4 hours (or overnight) in the fridge. Drain thoroughly.
Finely mince the rehydrated dried shrimp.
In a large bowl, combine the ground pork, eggs, dried shrimp, soy sauce, Shaoxing wine, ginger, green onions, sugar, salt, white pepper, and nutmeg. Stir in a circular motion until the mixture becomes sticky and well‑combined.
Add the cornstarch and panko breadcrumbs to the meat mixture and stir to incorporate. Then pour in the sesame oil and mix again.
Line a steamer (such as a bamboo steamer or steamer pot) with parchment paper perforated with small holes, or use a few layers of wet cheesecloth.
Using a 2‑tablespoon cookie scoop (or equivalent), portion out the meat mixture and shape into balls. Roll each meatball in the drained glutinous rice so the surface is fully coated, gently pressing so the rice adheres. Place the rice‑coated balls onto the lined steamer, spacing them about 1 inch (2.5 cm) apart.
Bring about 2 inches (5 cm) of water to a boil in the steamer set‑up. Steam the meatballs for 15 minutes, or until the pork is cooked through and the rice coating becomes slightly translucent.
Serve the pearl balls as a main dish, with or without rice. They don’t necessarily require a dipping sauce, but if you like you can offer something like soy sauce mixed with vinegar and sesame oil, or a light hot sauce.

Servings and timing

Servings: 4 to 6 (depending on the size of the meatballs)
Prep time: ~50 minutes (including soaking time)
Cook time: ~15 minutes
Total time: ~1 hour 5 minutes

Variations

Shrimp version: Replace part or all of the ground pork with fresh chopped shrimp, or add pork fat for better binding and texture.
Vegetarian/vegan twist: Use a textured soy protein or plant‑based mince with binders, and ensure a flavorful seasoning base. Note: sticky rice coating still works, but texture will differ.
Flavor tweaks: Add finely chopped water chestnuts to the meat mixture for crunch. Use tamari instead of soy sauce and gluten‑free panko for gluten‑free version.
Smaller size: Make smaller “pearl balls” for appetizer portions; reduce steaming time slightly to avoid overcooking.

Storage/Reheating

Store in refrigerator for up to 4 days.
Freeze in a single layer on a tray until firm, then transfer to a freezer‑safe bag or container; they keep for several months.
To reheat, steam the meatballs to maintain moisture. If using microwave, add a drop of water, cover with a damp paper towel, and heat until warmed through.

FAQs

1. What kind of rice should I use?

Use glutinous rice (also called sticky rice or sweet rice). Regular white rice will not cling properly and won’t give the correct chewy, translucent “pearl” effect.

2. Why is my rice too hard after steaming?

Likely because the rice wasn’t soaked long enough (at least 4 hours is recommended). Also ensure the steamer is properly set up with enough steam and circulation.

3. Can I use ground chicken or beef instead of pork?

You can, but pork works best because of its higher fat content which keeps the meatballs juicy and helps the sticky rice coating to adhere and absorb juices. Leaner meats may result in drier texture.

4. Can I skip the dried shrimp?

Yes, the dried shrimp is optional—but it adds depth of umami flavor. If skipping, consider adding a little extra seasoning or substitute with finely chopped fresh shrimp.

5. How do I ensure the rice sticks to the meatballs?

Make sure the meat mixture is sufficiently sticky (after beating) and the rice is drained well. Press the rice gently onto the formed meatballs so it adheres.

6. Can I prepare ahead of time?

Yes — you can shape and coat the meatballs ahead and refrigerate briefly before steaming, or freeze raw for later cooking.

7. How do I know when the meatballs are cooked through?

The steaming time is about 15 minutes for standard size balls. You can also check with a meat thermometer—internal temperature should reach 165 °F (74 °C).

8. What sauces go well with these pearl balls?

They are fully seasoned and flavorful on their own. However, a simple dipping sauce of soy sauce + vinegar + sesame oil works. A light hot sauce is also a nice option.

9. Can I make them gluten‑free?

Yes: Use tamari instead of soy sauce, dry sherry in place of Shaoxing wine, and ensure you use gluten‑free panko breadcrumbs.

10. How do I reheat them from frozen?

Steam from frozen until hot (may require a few extra minutes). If microwaving, add a little water, cover with a damp paper towel, and heat on medium power until heated through.

Conclusion

These Chinese pearl balls are a delightful dish that bring together the textures of sticky rice and juicy seasoned pork in each bite. They’re visually impressive, freezer‑friendly, and flavorful enough to stand alone without extra sauce. Whether for a special family meal or a weekend treat, they’re worth the little extra effort—and once you’ve tried them, you’ll likely want to make them again.

Chinese Pearl Balls