Pearl Balls Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3/4 cups - glutinous rice (sweet or sticky rice, available at Chinese or Asian markets)
  • 1 pounds - pork or ground pork
  • 1 - large green onion (spring onion), minced
  • 2 - water chestnuts, minced
  • 1 - large egg white
  • 1 tablespoons - light soy sauce
  • 1 tablespoons - dry sherry
  • 1 teaspoons - salt
  • - black pepper, to taste
  • 1 teaspoons - cornstarch, or as needed
  • Directions:

    Soak the glutinous rice in water for at least 6-8 hours (preferably overnight). Drain well in a sieve or colander. Spread the rice out on a baking sheet. (Drain and spread the rice just before making the pearl balls, so the rice doesn't dry out too much).

    Mince or grind the pork if not using ground pork. In a large bowl combine the pork, soy sauce, sherry, green onion, water chestnuts, salt, pepper, egg white and cornstarch.

    Prepare the steamer for steaming.

    Take about 1 tablespoon of the ground pork mixture and form into a ball. Roll lightly over the glutinous rice and place on a heatproof plate. Continue with the rest of the pork mixture, placing the balls 1/2-inch apart. (You will need at least 2 plates).

    Place the plates in a steamer container or on a bamboo basket in a wok. Cover and steam the pearl balls over boiling water for between 25 and 35 minutes, until they are cooked through. (Steam in two batches, if needed).

    Serve the pearl balls while hot with soy sauce.

    Brief Description

    Sticky rice soaked for hours or overnight turns a pearly color when cooked; pork meatballs are rolled in the rice and then steamed and served with soy sauce.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  Asian

    Prep Time: 8 hour(s) 40 min
    Cook Time: 35 min


    Variation: Add a few softened Chinese black mushrooms and/or minced ginger to the pork mixture.


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    Posted On:

    March 7, 2016

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