Pearl meatballs

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.