These Chinese meatballs are covered in a layer of sticky rice and then steamed to cook. They’re called zhen zhu wan zhi, which means pearl meatballs.
For these meatballs you need a steamer or steamer basket with a lid. Also make sure to soak the rice well in advance so it cooks through while steaming. I was better safe than sorry and soaked the rice overnight.
- Ingredients for 20-24 pearl meatballs:
- 1 lb/500 g minced pork
- 85 g carrot, finely copped or grated
- 1 Tbs ginger, finely copped or grated
- 1 garlic clove, finely copped or grated
- 2 green onions (white part), finely chopped
- 1 Tbs soy sauce
- ½ ts white pepper
- 1 ts sesame oil
- 1 ts shaoxing wine or dry sherry
- ½ Tbs corn starch
- 1 cup sticky rice, soaked overnight
Soak the rice, preferably overnight.
Mix all the other ingredients with the minced pork. Thoroughly mix to combine all the flavours.
Drain the rice and spread on a plate.
Roll the mixture to about 1½ inch meatballs. Roll the balls in the rice and lightly press.
Place the meatballs in a steamer or steamer basket on top of parchment paper. Make sure enough steam can circulate.
Steam the pearl meatballs for 25 minutes or until the rice has cooked.
You can save the green parts of the green onion to make a dipping sauce. Cut the green into rings and mix with soy sauce, chopped red chili or sambal, a bit of water and sesame seeds or sesame oil.
We ate these pearl meatballs with a dip and broccolini in ginger sauce. I will be sharing the broccolini recipe another time.
