Chinese Recipes

Steamed Sticky Rice Meatballs (Pearl Meatballs)

Name: Steamed Sticky Rice Meatballs (Pearl Meatballs)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 150 g Ground Pork; 50 g Glutinous Rice; 1 slice, minced Ginger; 2 stalks, finely chopped Scallions; 1 tbsp Shaoxing Wine; 2 tbsp Cornstarch; 1 tbsp Sesame Oil; for garnish Goji Berries

These traditional Chinese steamed sticky rice meatballs feature juicy pork wrapped in glutinous rice and steamed until tender. Commonly known as Pearl Meatballs, they are a popular festive dish that is both flavorful and visually appealing.

Total: 20 Minutes

Steamed Sticky Rice Meatballs (Pearl Meatballs) finished dish

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Quick Recipe Summary

Cuisine: Chinese
Category: Chinese Recipes
Method: Steaming
Total Time: 20 Minutes
Difficulty: Easy
Main Ingredient: Ground Pork

Introduction

This Steamed Sticky Rice Meatballs (Pearl Meatballs) recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.

Why You'll Love This Recipe

Ready in about 20 minutes, so it can fit into a busy cooking day.
Beginner-friendly enough for cooks who are still building confidence in the kitchen.
Uses gentle steaming, which makes the cooking process easier to control.
Shows a practical way to cook pork with clear preparation and cooking cues.
Gives the dish a clear savory flavor profile without making the method feel complicated.

Ingredients

150 g Ground Pork
50 g Glutinous Rice
1 slice, minced Ginger
2 stalks, finely chopped Scallions
1 tbsp Shaoxing Wine
2 tbsp Cornstarch
1 tbsp Sesame Oil
for garnish Goji Berries

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.

Ground Pork

Pork brings savory depth and works well with ginger, garlic, soy sauce, vinegar, and vegetables.

Glutinous Rice

This ingredient helps define the flavor, texture, or structure of the dish.

, minced Ginger

Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.

stalks, finely chopped Scallions

Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.

Shaoxing Wine

Rice wine adds aroma and helps soften stronger flavors in Chinese home cooking.

Cornstarch

Starch helps sauces cling and can protect sliced meat during quick cooking.

Step-by-Step Instructions

Step 1
Rinse the glutinous rice thoroughly and soak it overnight. Drain well before using.
Step 2
Combine the ground pork, scallions, ginger, Shaoxing wine, cornstarch, and sesame oil in a bowl. Mix until the filling becomes sticky and well blended.
Step 3
Shape the pork mixture into evenly sized meatballs.
Step 4
Roll each meatball in the soaked glutinous rice until completely coated.
Step 5
Arrange the rice-coated meatballs on a heatproof plate and garnish each one with a few goji berries.
Step 6
Place the plate in a steamer over boiling water and steam for about 20 minutes, or until the rice is tender and the pork is fully cooked.
Step 7
Serve hot and enjoy.

Cooking Tips

The cooking time may vary depending on the size of the meatballs. Soaking the glutinous rice overnight helps it cook evenly and creates the best texture. For extra flavor, add a little light soy sauce to the pork mixture before shaping.

Serving Suggestions

Serve it with steamed rice when you want a simple Chinese home-cooked meal.
Serve with a stronger stir-fry, braised dish, or dipping sauce to balance the gentle texture.
Steamed dishes are best when served hot, before condensation softens the surface.

Recipe Card

Ingredients

150 g Ground Pork
50 g Glutinous Rice
1 slice, minced Ginger
2 stalks, finely chopped Scallions
1 tbsp Shaoxing Wine
2 tbsp Cornstarch
1 tbsp Sesame Oil
for garnish Goji Berries

Method

Rinse the glutinous rice thoroughly and soak it overnight. Drain well before using.
Combine the ground pork, scallions, ginger, Shaoxing wine, cornstarch, and sesame oil in a bowl. Mix until the filling becomes sticky and well blended.
Shape the pork mixture into evenly sized meatballs.
Roll each meatball in the soaked glutinous rice until completely coated.
Arrange the rice-coated meatballs on a heatproof plate and garnish each one with a few goji berries.
Place the plate in a steamer over boiling water and steam for about 20 minutes, or until the rice is tender and the pork is fully cooked.
Serve hot and enjoy.