Last Updated on April 11, 2021 by Simon Fan
When you cook meat and glutinous rice together, you can always expect fantastic results. And the dish I’m writing about here is no exception.
Pearl meatballs in glutinous rice (珍珠丸子) is a signature dish from Hui Cuisine (徽菜), one of the most prominent regional cuisines in China. Originated in the Yellow Mountain region, Hui Cuisine employs relatively simple methods of preparation, such as stewing and steaming, reflecting its peasant origin. It emphasizes on creating light and subtle dishes that highlight the natural flavors of the ingredients. This meatball dish, together with Steamed quail and Chinese yam soup, exemplifies the essence of Hui Cuisine.
Making this dish is quite straightforward: shape the meatballs, roll them in glutinous rice, and steam. Once cooked, the rice grains become almost translucent with a pearly sheen, encasing the luscious meatballs. To get the best results, follow these tips:
- Presoak the glutinous rice for at least 8 hours. The rice grains should be soft enough that they can be easily broken when pressed with your fingers.
- Incorporate sufficient water into your meatball mixture to ensure both the meatballs and rice are moist after cooking.
- Brush the finishing sauce over the rice to add flavors and luster.
Steamed pearl meatballs in glutinous rice (珍珠丸子)
Serves 2
Ingredients
2 scallions
1-inch (2.5 cm) piece of ginger, sliced
⅖ cup (100 ml) water
9 oz (255 g) ground pork
1 teaspoon Shaoxing wine
¼ teaspoon sugar
¼ teaspoon salt
Freshly ground white pepper
5 oz (140 g) glutinous rice, soaked in cold water for at least 8 hours
Sauce
¼ cup (60 ml) chicken stock
Salt and freshly ground white pepper
¼ teaspoon potato starch or cornstarch, mixed with ½ teaspoon water
1 teaspoon vegetable oil
Directions
- Thinly slice 1 scallion green and reserve for garnish, and cut the rest of the scallions into 1-inch (2.5 cm) pieces.
- Add scallion pieces, ginger, and water to a bowl. Crush them with your hand and squeeze to release their juices into the water. Discard the solids.
- In a large bowl, combine the pork, wine, sugar, salt, a few grinds of white pepper, and a quarter of the scallion-ginger water. Gently stir the mixture in one direction with your hand or a pair of chopsticks for a few minutes while gradually adding the remaining scallion-ginger water. The resultant paste should feel like a wet dough. If it’s too thick, add a bit more water. Check the seasoning by cooking 1 teaspoon of the mixture in a microwave oven, and make adjustments as needed. Cover the bowl tightly with plastic wrap and chill in the refrigerator for 2 hours.
- Drain the soaked rice well and transfer to a plate.
- To make the meatballs, form 1 tablespoon of the meat mixture into a ball about 1¼-inch (4 cm) in diameter. Roll the ball in the rice and press gently so it’s fully coated with the rice grains. Repeat with the remaining meat and rice. You should have about 18 to 20 balls.
- Place the balls on a heatproof plate that fits into a steamer, or two plates if using a two-tier steamer. Make sure the balls are evenly spaced without touching each other. Steam over high heat until the meatballs are fully cooked and the rice grains are soft and moist, 30 to 45 minutes.
- To make the sauce, heat the chicken stock in a saucepan over medium-low heat. Bring it to a gentle boil and season with salt and pepper. Add the well-stirred starch slurry, and stir for a few seconds until the sauce is smooth and slightly thickened. Turn off the heat and mix in the oil.
- Transfer the meatballs to a serving dish, brush the sauce over the rice, and garnish with the scallion green. Serve right away.
