Chinese Recipes
Steamed Glutinous Rice Meatballs
These steamed glutinous rice meatballs are made with seasoned pork wrapped in soaked sticky rice and steamed until tender. The glutinous rice becomes soft and chewy while the pork remains juicy, making this a classic Chinese dim sum-style dish.
- Total
- 30 Minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Recipes
- Method
- Steaming
- Total Time
- 30 Minutes
- Difficulty
- Easy
- Main Ingredient
- Ground Pork
Introduction
These steamed glutinous rice meatballs are made with seasoned pork wrapped in soaked sticky rice and steamed until tender. The glutinous rice becomes soft and chewy while the pork remains juicy, making this a classic Chinese dim sum-style dish.
This Steamed Glutinous Rice 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 30 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
- 250 g Ground Pork
- 100 g Glutinous Rice
- 20 g Egg White
- 5 ml Dark Soy Sauce
- 4 g Salt
- as needed Scallions
- as needed Ginger
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.
Egg White
This ingredient helps define the flavor, texture, or structure of the dish.
Dark Soy Sauce
Soy sauce seasons the dish with salt and umami while helping the sauce taste more rounded.
Salt
This ingredient helps define the flavor, texture, or structure of the dish.
Scallions
Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.
Step-by-Step Instructions
Step 1
Rinse the glutinous rice thoroughly and soak it in water for 1 hour. Drain well before using.
Step 2
Finely chop the scallions and ginger.
Step 3
Combine the ground pork, salt, dark soy sauce, egg white, scallions, and ginger in a large bowl. Stir in one direction until the mixture becomes sticky and cohesive.
Step 4
Portion the meat mixture into 30 g balls. Roll each meatball in the soaked glutinous rice until evenly coated, then arrange on a steamer tray.
Step 5
Steam at 100°C (212°F) for 20 minutes, or until the meatballs are fully cooked and the rice is tender. Garnish with chopped scallions before serving.
Cooking Tips
- Soaking the glutinous rice ensures even cooking and a tender texture. Stir the pork mixture in one direction to develop a springy texture. For extra flavor, you can add a small amount of white pepper or sesame oil to the filling.
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
These steamed glutinous rice meatballs are made with seasoned pork wrapped in soaked sticky rice and steamed until tender. The glutinous rice becomes soft and chewy while the pork remains juicy, making this a classic Chinese dim sum-style dish.
Ingredients
- 250 g Ground Pork
- 100 g Glutinous Rice
- 20 g Egg White
- 5 ml Dark Soy Sauce
- 4 g Salt
- as needed Scallions
- as needed Ginger
Method
- Rinse the glutinous rice thoroughly and soak it in water for 1 hour. Drain well before using.
- Finely chop the scallions and ginger.
- Combine the ground pork, salt, dark soy sauce, egg white, scallions, and ginger in a large bowl. Stir in one direction until the mixture becomes sticky and cohesive.
- Portion the meat mixture into 30 g balls. Roll each meatball in the soaked glutinous rice until evenly coated, then arrange on a steamer tray.
- Steam at 100°C (212°F) for 20 minutes, or until the meatballs are fully cooked and the rice is tender. Garnish with chopped scallions before serving.
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