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Chinese Pearl Meatballs with Water Chestnuts and Sticky Rice


Preparing: 2 hours
Cooking: 15-20 min
85 g glutinous short-grain rice
Cold tepid water
In a small bowl, soak the rice in cold water for 2 hours. The water should be about 2.5 cm above the rice.
225 g finely minced pork shoulder
1 tbsp water chestnuts, finely chopped (not minced)
1 tbsp fresh minced ginger or ½ tsp ground ginger (powder)
1 tbsp spring onion, only white parts
1 tbsp dry sherry
1 tsp corn flour
1/8 tsp white pepper
1 tsp salt
1 tsp sesame oil
1 tsp sugar
Minced pork shoulderAdd the spring onion and finely chopped water chestnutsAdd dry ingredients
Add dry sherry or Chinese wineAdd tsp sesame oil
Place the meat in a glass bowl. Add the spring onion and water chestnuts, sugar, salt, ginger powder, cornflour, and sherry and sesame oil. 
Combine carefully the ingredientsTransfer to the bowl of the stand mixer equipped with the paddle attachment

Combine roughly the ingredients and transfer to a bowl of the food processor equipped with a paddle attachment. Mix on low speed till all ingredients are combined, and thick paste starts to form. 

I use the food processor to mix all ingredients because it's important to stir the mixture only in one direction. If you want to mix by your hand, please keep one direction.

1 tsp icy water
Add 1 tsp of cold waterTransfer to the bowl, cover and refrigerate for 30 min
Add 1 tsp icy water and continue mixing. The meat should form the sticky paste. Cover the bowl and refrigerate 30 minutes.
Soaked riceKeep the rice on the sieve for 10-15 min to remove excessed water
Transfer the rice on the sieve and let it stand for 10-15 minutes. It’s essential to remove from the rice all water. The rice will be wet, but there should be no water around after transferring on a plate.
Take 1 tbsp of meat and form a small ballCover the ball with a coat of the rice
Remove the meat from the fridge. Transfer the rice on the plate and spread a layer. Take a portion of the meat - 1 tbsp – and form a small ball in your palms. The meatball will be sticky. Place the meatball on the rice and roll to coat the ball’s surface with it. The rice must adhere to the meat.
Locate the balls in the steaming basket 2-3 cm from each other
Place the pearl in the steaming basket lined with baking paper. Continue with all the meat. Keep the distance of 2-3 cm among the balls.
Steam about 15 min in a steaming basket lined with baking paper
In a large pan, bring the water to the boil. Position the steamer on the pan and steam the pearl meatballs 15-20 min. Check after 15 min; the meat should be soft and rice cooked. Turn the heat off and leave the balls in the steamer about 5 min. Remove from the basket and serve, with dipping sauce and homemade pickles.
The recipe produces 18 meatballs. Just double the ingredients to get more this delicious meatballs.
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