Chinese Pearl Balls Appetizers
Delight your guests with these irresistible Chinese Pearl Balls Appetizers, a traditional dim sum dish that’s as beautiful as it is delicious. These bite-sized delights feature savory ground pork seasoned with soy sauce, Shaoxing wine, ginger, and sesame oil, paired with the satisfying crunch of finely chopped water chestnuts. Each flavorful meatball is delicately rolled in glutinous rice, which turns tender and translucent when steamed, creating a “pearl-like” coating that gives this dish its name. Perfectly steamed in a bamboo steamer, these pearl balls boast a soft, juicy center and a sticky, aromatic exterior. Serve them warm with a tangy dipping sauce or as a show-stopping appetizer for any gathering. With their unique texture, fragrant ingredients, and eye-catching presentation, these Chinese Pearl Balls will leave your guests thoroughly impressed.
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Recipe Information
Ingredients
- 1 cup glutinous rice (sticky rice)
- 1 pound ground pork
- 4 pieces water chestnuts, finely chopped
- 2 stalks scallions, finely chopped
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
- 2 tablespoons water
Instructions
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 2 hours or overnight. Drain and set aside.
In a large bowl, combine the ground pork, water chestnuts, scallions, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, salt, white pepper, and water. Mix until the ingredients are fully incorporated and the mixture becomes slightly sticky.
Using your hands, form the pork mixture into 1-inch meatballs.
Pour the drained glutinous rice into a shallow dish. Roll each meatball in the rice, pressing gently to coat evenly. Ensure the meatballs are fully covered with rice.
Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Place the coated meatballs in the steamer, leaving space between each to allow for even cooking.
Fill a wok or large pot with 2-3 inches of water and bring to a boil. Place the bamboo steamer over the boiling water and cover with the steamer lid.
Steam the pearl balls for 20-25 minutes, or until the pork is fully cooked and the rice is tender and translucent.
Remove the pearl balls from the steamer and let cool slightly. Serve warm, garnished with additional scallions or your favorite dipping sauce on the side.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.0 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
