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Zhenzhu wanzi (pearl meatballs)
Juicy pork meatballs rolled in glutinous rice and steamed until every grain shines like a pearl
Pearl meatballs come from Mianyang in Hubei, where they are a fixture of the Spring Festival banquet: round shapes stand for a family gathered whole, and the gleaming grains of rice for pearls and wealth. Steaming turns the glutinous rice coating translucent and slightly chewy, while the pork inside stays tender and juicy, with crunch from water chestnuts. They are mild and soft, so children love them, and they look beautiful on a steamer of mixed dim sum or as one of the many dishes at the reunion dinner. Tamari keeps them gluten free; ordinary light soy sauce works if that does not matter to you. Chef's tip: beat the pork in one direction until sticky before shaping; it keeps the meatballs bouncy and stops the rice from falling off.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the coating
- 7 oz glutinous (sticky) ricesoaked in cold water 4 hours or overnight, drained well
For the meatballs
- 1 ⅛ lb pork mince, about 20% fat
- 2 ⅞ oz water chestnutsfresh or tinned, finely chopped
- ⅓ oz fresh gingergrated
- 2 spring onionsfinely chopped
- 1 ½ tbsp tamari
- ½ tsp salt
- ¼ tsp ground white pepper
- 1 tbsp cornflour
- 3 tbsp cold water
- 1 tsp toasted sesame oil
To serve
- 1 tbsp goji berries (optional)soaked 5 minutes
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What you'll need
Fresh ingredients (5)
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Method
0/6 doneStep 1: Spread 7 oz glutinous (sticky) rice on a tray lined with kitchen paper so the grains dry a little on the surface while you make the meatballs.
2 minStep 2: Put 1 ⅛ lb pork mince, about 20% fat in a bowl with 1 ½ tbsp tamari, ½ tsp salt, ¼ tsp ground white pepper, ⅓ oz fresh ginger and 1 egg white. Stir hard in one direction, adding 3 tbsp cold water a spoonful at a time, for 3–4 minutes, until the mixture turns pale and sticky.
5 minStep 3: Mix in 2 ⅞ oz water chestnuts, 2 spring onions, 1 tbsp cornflour and 1 tsp toasted sesame oil, then chill for 10 minutes to firm up.
10 minStep 4: With wet hands, roll the mixture into 16 balls the size of a walnut, then roll each in the rice and press gently so the grains coat it completely.
15 minStep 5: Set the meatballs 2 cm apart on a steamer lined with baking paper or cabbage leaves. Common mistake: packing them tightly; the rice swells and they weld together.
3 minStep 6: Steam over boiling water on a high heat for 25 minutes, until the rice is fully translucent and glossy and the centre of a meatball reaches 160°F. Top each with a 1 tbsp goji berries berry and serve hot.
25 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 25 g
- Carbs
- 42 g
- Fat
- 18 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zhenzhu wanzi (pearl meatballs) take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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