Steamed Pork Pearl Balls
Juicy ginger-and-shiitake pork meatballs rolled in soaked glutinous rice, then steamed until the grains turn translucent and glossy like pearls. Serve with a tangy black vinegar and soy dipping sauce.
- Prep
- 45 min
- Cook
- 25 min
- Wait
- 2 hr 38 min
- Total
- 3 hr 48 min
- Makes
- About 20 pearl balls (4 servings of 5)
Steps
Before you start
- Soak the glutinous rice at least 2 hours (up to 4) before you want to cook. Plan the timing: about 3 hours 45 minutes from start to table, mostly hands-off.
- Use ground pork with about 20-30% fat (not lean); lean pork makes dry, tough meatballs.
- Make sure your steamer basket fits inside your pot or wok with a tight-fitting lid, and has about 1 inch (2.5 cm) clearance above the water.
- Glutinous rice is also sold as sweet rice or sticky rice. Do not substitute regular long-grain rice, which won't stick or turn glossy.
- Ground pork must reach a safe internal temperature of 160°F (71°C); have an instant-read thermometer ready.
Soak rice and mushrooms
- Rinse the glutinous rice in a bowl of cold water, swishing and draining 3-4 times until the water is mostly clear.
- Cover with at least 2 inches (5 cm) of fresh cold water and soak for 2 hours (up to 4).
- In a separate small bowl, cover the dried shiitake with 1 cup (240 ml) hot water, weigh them down with a small plate so they stay submerged, and soak for the last 30 minutes of the rice soak.
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Ready when: Rice grains are opaque white and break easily when pressed between your fingers; mushroom caps are soft and pliable
Tip: Under-soaked rice stays hard and chalky in the center after steaming.
Drain and chop
- Drain the rice in a fine-mesh strainer and let it sit for 15 minutes so excess water drips off.
- Meanwhile, remove the mushroom stems, squeeze the caps dry over the bowl (reserve the liquid), and mince the caps finely.
- Grate the ginger, mince the scallion whites, mince the water chestnuts if using, and thinly slice the scallion greens for garnish.
- Strain the mushroom liquid through the mesh strainer to remove grit and measure out 2 tablespoons (30 ml).
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Ready when: Drained rice looks damp and separate, with no water pooling beneath the strainer
Tip: Wet rice turns slippery and won't cling to the meatballs; drain thoroughly.
Mix the filling
- In a large bowl, combine the ground pork, minced shiitake, water chestnuts (if using), ginger, scallion whites, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar, salt and white pepper.
- Add the 2 tablespoons (30 ml) strained mushroom liquid.
- Using chopsticks or a sturdy spoon, stir vigorously in one direction for about 3 minutes, then lift and slap the mixture against the bowl a few times.
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Ready when: The mixture is sticky, cohesive and pulls away from the sides of the bowl in one mass
Tip: Stirring in one direction develops the proteins for a springy, juicy texture.
Chill the filling
- Cover the bowl and refrigerate for 20 minutes.
- This firms up the fat and makes the filling much easier to roll cleanly.
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Ready when: Filling feels cool and slightly stiff
Spread the rice
- Spread the drained rice in an even layer on a rimmed plate or shallow tray.
- Wash and leave your hands slightly damp for the next step.
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Ready when: Rice forms a single even layer about 1 grain thick
Shape and coat
- With damp hands, scoop about 2 tablespoons (30 g) of filling and roll into a smooth ball about 1½ inches (4 cm) wide.
- Roll each ball in the rice, pressing gently, until completely covered.
- Set the coated ball aside and repeat to make about 20.
- Re-dampen your hands whenever the meat starts to stick.
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Ready when: Each ball is fully coated with no pink meat showing
Tip: Press the rice on firmly but gently; loose grains fall off during steaming.
Set up the steamer
- Pour about 1 inch (2.5 cm) of water into the wok or pot, and bring to a boil over high heat.
- Line the steamer basket with napa cabbage leaves (or perforated parchment).
- Arrange the pearl balls on top, spaced about ¾ inch (2 cm) apart because the rice swells; steam in two batches or two tiers if needed.
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Ready when: Water is at a rolling boil with steady steam
Tip: Make sure the water doesn't touch the bottom of the basket.
Steam until cooked
- Place the basket over the boiling water, cover tightly, and reduce the heat to medium-high to maintain a strong, steady steam.
- Steam for 20 minutes.
- Check the water level at about 12 minutes and top up with boiling water if low.
- At 20 minutes, insert an instant-read thermometer into the center of the largest ball; the ground pork must read at least 160°F (71°C).
- If not, steam 2-3 minutes more and test again.
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Ready when: Rice is translucent, glossy and tender, and the ground pork reaches 160°F (71°C) in the center with no pink
Tip: Don't lift the lid early; escaping steam slows cooking and leaves the rice hard.
Rest and serve
- Turn off the heat and let the pearl balls rest, covered, for 3 minutes.
- Meanwhile, stir together the dipping soy sauce, black vinegar, ginger matchsticks and chili oil (if using) in a small bowl.
- Transfer the pearl balls to a platter, sprinkle with the sliced scallion greens, and serve hot with the sauce.
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Ready when: Rice coating is glossy and holds firm when lifted
Tip: Use a thin spatula or chopsticks to lift them; the rice is sticky and can tear.
Good to know
Tips
- Stir the filling in one direction until sticky; it is the key to bouncy, tender meatballs.
- Keep your hands damp while rolling so the filling doesn't stick to your fingers.
- Rice-coated balls stick to bare bamboo, so always line the steamer with cabbage or parchment.
- If the rice is still firm after 20 minutes, the soak was too short or the steam too weak; steam 3-5 more minutes at a stronger boil.
Make ahead
Shape and coat the pearl balls up to 6 hours ahead. Arrange them on a parchment-lined tray, cover loosely, and refrigerate, then steam straight from the fridge, adding 2-3 minutes. You can also freeze the uncooked balls on a tray, transfer to a bag, and steam from frozen for 25-28 minutes. Always confirm the center reaches 160°F (71°C).
Storage & reheating
Room temperature: up to 2 hours. Fridge: airtight container up to 3 days. Freezer: up to 2 months. Reheat by steaming for 6-8 minutes (10-12 from frozen) until hot throughout (165°F/74°C), or microwave covered with a damp paper towel in 30-second bursts. Avoid reheating in the oven; it dries out the rice.
Substitutions
- dried shiitake mushrooms → fresh shiitake or cremini mushrooms, finely minced (about 60 g). Use 2 tbsp water or chicken stock in place of the mushroom soaking liquid; flavor will be milder.
- Shaoxing wine → dry sherry. Use the same amount; or use chicken stock for an alcohol-free version.
- Chinkiang black vinegar → rice vinegar plus a few drops of dark soy sauce. Rice vinegar is lighter and less malty, so use 1 tbsp vinegar and a small splash of soy sauce.
- ground pork → ground chicken thigh or a half pork, half shrimp mixture. Chicken thigh stays juicy; cook chicken to 165°F (74°C) instead.