Steamed Chinese Pearl Meatballs

Steamed Chinese Pearl Meatballs

Authentic Chinese dishes other than gyoza or shumai dumplings can be made easily. This gentle flavored dim sum item is made by coating meatballs in mochi sticky rice.

Ingredients: 4 servings

Ground pork
400 g
Bamboo shoot (boiled)
1/2 piece
Egg white
Shaoxing wine※ or sake
1 tablespoon
Chicken stock granules
1 tablespoon
Salt and pepper
a small amount
1 tablespoon
Mochi sticky rice
1 rice cup's worth
1 clove
Green onions or scallions
a small amount
★Black vinegar
2 tablespoons
★Soy sauce
2 tablespoons
★Sesame oil
1 teaspoon
Doubanjiang (or ra-yu)
1 teaspoon


1. Finely chop the bamboo shoot and ginger.
2. In a bowl, evenly combine the ingredients from Step 1 with the ground pork, egg white, Shaoxing wine, chicken stock granules, salt, pepper, and sugar.
3. Form the mixture from Step 2 into balls.
4. Rinse the mochi sticky rice and soak it in water for 30 minutes, then drain. Coat the balls from Step 3 evenly in the soaked rice.
5. Put the rice-coated balls from Step 4 in a steamer and steam them for 30 minutes over high heat.
6. Chop the green onions. Roughly chop the garlic.
7. Combine the ★ ingredients with the chopped onions and garlic from Step 6 to make the sauce.
8. Arrange on plate and serve.

Story Behind this Recipe

These are called pearl meatballs in China. Since dsum items served in Japan are limited in variety, I'd like to suggest for people to try something new.