Photograph of the finished Pearl meatballs

China · Thịt viên bọc nếp hấp Trân châu

Pearl meatballs

1 hr Hands-on time + 4 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 360 g
  • Photograph of Pork Pork 600 g
  • Photograph of Water chestnut (Chinese water chestnut) Water chestnut (Chinese water chestnut) 200 g
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Ginger Ginger 32 g
  • Photograph of Soy sauce Soy sauce 60 ml
  • Photograph of Sesame oil Sesame oil 32 ml
  • Photograph of Cornstarch Cornstarch 40 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Goji berries Goji berries 16 g

Method

  1. 1 Soak the glutinous rice for 4 hours, then drain and spread it out on a tray.
  2. 2 Mix the minced meat with chopped water chestnuts, egg, ginger, cornstarch, and soy sauce, then knead for 5 minutes until it becomes firm.
  3. 3 Chopped water chestnuts are what keep the meatballs crispy and cool, preventing them from becoming sticky; onions cannot be substituted for them.
  4. 4 Roll the dough into 35g balls, then roll them in glutinous rice and gently press to coat them completely, forming a layer of tapioca pearls.
  5. 5 Steam over medium heat for 25 minutes, attach a goji berry to the top of each piece, then sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 40 min

    Replace step 5: steam in a pressure cooker for 8 minutes at high pressure, then release naturally. The glutinous rice grains will become plumper and shinier, but they tend to stick together easily, so arrange the balls 2 cm apart.

Start cooking