Rice-Coated Pork Meatballs

Name: Rice-Coated Pork Meatballs
Total time: 45 min
Ingredients: 300g (about 10.5 oz) ground pork; 150g (1 cup), soaked in water for 2 hours and drained glutinous rice; 3 stalks, finely minced green onions; 1 large egg egg; 2 tablespoons cornstarch; 1/2 teaspoon salt; 1 teaspoon, grated ginger; 1 tablespoon light soy sauce; 1 teaspoon sesame oil; a pinch white pepper

Tender pork meatballs rolled in glistening rice grains, steamed until fluffy and fragrant. A classic dish where each bite delivers juicy meat wrapped in a subtle, chewy rice coating that resembles tiny pearls.

45 min

Medium

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Story

These elegant meatballs are a beloved dish from central China, particularly popular in Hubei province. The technique of coating meatballs in rice dates back generations, creating a dish that's both rustic and refined. The rice grains puff up during steaming, forming that distinctive pearl-like appearance.

Ingredients

ground pork 300g (about 10.5 oz)

glutinous rice 150g (1 cup), soaked in water for 2 hours and drained

green onions 3 stalks, finely minced

egg 1 large egg

cornstarch 2 tablespoons

salt 1/2 teaspoon

ginger 1 teaspoon, grated

light soy sauce 1 tablespoon

sesame oil 1 teaspoon

white pepper a pinch

Instructions

Prepare the rice

Soak the glutinous rice in cold water for at least 2 hours, then drain thoroughly. Spread the drained rice on a plate or shallow bowl—you want the grains slightly tacky but not wet.

Season the meat

In a large bowl, combine the ground pork with green onions, ginger, soy sauce, sesame oil, salt, white pepper, and the egg. Mix vigorously in one direction for 2-3 minutes until the mixture becomes sticky and holds together well.

Adjust consistency if needed

If the meat mixture feels too soft or wet, add the cornstarch one tablespoon at a time, mixing until you get a cohesive, workable consistency that rolls easily in your hands.

Shape and coat

Rub a little oil on your palms. Roll the meat mixture into balls about the size of large marbles (roughly 25-30g each). Roll each ball generously in the drained rice, pressing gently so the grains adhere. Place on a steaming plate, spacing them apart.

Steam to perfection

Bring water in a wok or steamer to a vigorous boil. Steam the meatballs over high heat for 20-25 minutes until the rice grains are translucent and puffed, and the meat is cooked through. The meatballs are done when they feel firm and the rice looks fluffy.

Serve warm

Remove from steam and let rest for 2 minutes. Transfer to a serving platter and garnish with extra green onions. Serve immediately while hot and juicy.