“Pearl meatballs” are a traditional and famous dish that originated from Mianyang County ( now known as Xiantao), Hubei. They are named after the shape of the meatball, because when the meatballs are steamed, the glutinous rice looks translucent and bright, just like a pearl.
What you will need:
350g pork, 1/3 bowl glutinous rice
1 teaspoon cooking wine, 1/2 teaspoon pepper powder, 1 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon chicken extract, 1 teaspoon light soy sauce, 2 teaspoons sesame oil, 4 slices ginger
How to make it:
1. Wash the glutinous rice and place it in a bowl with enough water to cover it. Allow it to soak overnight.
2. At the same time, finely chop the pork and place the meat in a bowl.
3. Add finely chopped ginger, cooking wine, pepper, salt, sugar, chicken extract, light soy sauce, and sesame oil into the bowl.
4. Stir to make sure everything is evenly mixed, whipping in only ONE direction until the filling becomes fluffy and sticky. Then, cover the bowl with plastic wrap and put it into the refrigerator. Allow the filling to marinate in the refrigerator overnight.
5. On the next day, take out the glutinous rice and drain it. Do the best you can to shake off any excess water.
6. Take out the marinated filling, and form 20g balls. 7. Roll the balls in the glutinous rice so that thewhole surface is coated.
8. Put the meatballs in the steamer and steam them for 20 minutes at high heat.
9. Take them out and put them on a plate. Then we are done.
1. Using light soy sauce is highly recommended because it doesn’t add extra color to the filling or the glutinous rice. On the other hand, using other types of soy sauce, dark soy sauce, for example, will create a gloomy color, making the dish less worthy of the name of “pearls.”
2. Using pork with about 30% fat and 70% lean meat will give the ground meat a smooth texture.
(Translation: Hu Xinyuan)