Pearl ball is a delicate dessert that can be found all over China. It is mainly made of pork stuffing and wrapped with a layer of glutinous rice. However, pearl balls are more salty and fresh in northern China, while pearl balls are sweeter in southern China (Such as Sichuan area).
Pearl ball is simple to make, rich in nutrition, and has the effects of warming the liver, strengthening the spleen and preventing diarrhea.
History about pearl balls
At the end of the Yuan Dynasty in China, a fisherman called Chen Youliang who led the peasant rebel army to establish the country. On the day of fellow expeditionary oaths, his wife made pearl balls for the soldiers. Later, due to its deliciousness, it was loved by many people, and gradually developed into a gourmet treat for guests, symbolizing festiveness and solemnity.
Pearl ball recipe
You’ll need:
250g pork, minced
1/2 bowl glutinous rice
1 green onion
3 slices ginger
7 shrimps
1 egg white
1 pinch salt
1 tablespoon light soy sauce
1 tablespoon cooking wine
1 tablespoon oyster sauce
Sesame oil
White pepper
How to make pearl balls
1. Soak the glutinous rice in a bowl with water for 30 minutes. Drain it and soak green onion and ginger in another bowl.
2. Remove the head and shell of the shrimp and leave the tail. Chop the rest of the shrimp into the mud. Add 250g pork, shrimp mud, egg white, 1 pinch of salt and 1 teaspoon of sesame oil in a bowl and mix well. Then pour 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine and 1 tablespoon of oyster sauce. Add ginger mixture water in 3 portions while stirring until mix well.
3. Take 1 scoop of meat mixture, roll into a circle and cover with a layer of glutinous rice. Put them in the steamer with boiling water. Insert a small hole in the pearl ball with chopsticks and insert the tail of the shrimp.
4. Steam it under high heat for 15 minutes and turn off the heat. Wait for another 3 minutes. Serve it.
Pearl Balls
Ingredients
- 250g pork minced
- 1/2 bowl glutinous rice
- 1 green onion
- 3 slices ginger
- 7 shrimps
- 1 egg white
- 1 pinch salt
- 1 tablespoon light soy sauce
- 1 tablespoon cooking wine
- 1 tablespoon oyster sauce
- Sesame oil
- White pepper
Instructions
- Soak the glutinous rice in a bowl with water for 30 minutes. Drain it and soak green onion and ginger in another bowl.
- Remove the head and shell of the shrimp and leave the tail. Chop the rest of the shrimp into the mud. Add 250g pork, shrimp mud, egg white, 1 pinch of salt and 1 teaspoon of sesame oil in a bowl and mix well. Then pour 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine and 1 tablespoon of oyster sauce. Add ginger mixture water in 3 portions while stirring until mix well.
- Take 1 scoop of meat mixture, roll into a circle and cover with a layer of glutinous rice. Put them in the steamer with boiling water. Insert a small hole in the pearl ball with chopsticks and insert the tail of the shrimp.
- Steam it under high heat for 15 minutes and turn off the heat. Wait for another 3 minutes. Serve it.
You always make your recipes look like a breeze to make, Maggie, so inspirational! These look so delicious and I would have trouble stopping after a few. Shrimp, rice and pork is a match made in heaven! Great photos, too
YUM! And so easy. I made these and used them as dinner.YUMMY and I will definitely make again. Very easy!