Chinese Pearl Meatballs 珍珠丸子。來美國後很喜歡下廚，但再怎麼喜歡也從來沒想過有一天我會自己做珍珠丸子，且意外的嚐起來味道不錯…
I’ve been enjoying cooking for myself since I moved to the U.S. Not only does cooking remind me of my culture, but it’s also fun. Recently, I tried cooking Chinese pearl meatballs. This dish was named after the look – spheres coated with white sticky rice. They are easy to make and taste really good!
Chinese pearl meatballs is a traditional Cantonese dim sum dish, and it’s commonly seen in Taiwan. My recipe is a based adaptation of two Taiwanese blogs (where original recipes credits go to Mrs. Lin and Avocado Sushi). This dish is usually made of ground pork but I replaced the pork with turkey to make the meatballs slightly healthier. The ground turkey that I bought is 85% lean and 15% fat. And it tasted juicy and nice just like ground pork. I brought these meatballs to an international potluck lunch at the office lately, and this dish hit the spot whenever hunger strikes. I’m happy to share the recipe and hope everyone enjoys this dish!
– 500g 雞絞肉（85%瘦，15%肥）
– 蔥綠兩段 （切碎備用）
– 薑一小段 （切碎備用）
Chinese Pearl Meatballs Recipe
1/2 cup uncooked sticky rice (soaked the rice for 3 hours, drained and set aside)
1 lb ground turkey (85% lean, 15% fat)
4 mushrooms (chopped)
1 garlic (chopped)
1 inch ginger (peeled and chopped)
1 scallion with green part (chopped)
1 egg (beaten)
1 tablespoon rice wine
1 tablespoon white pepper
1 tablespoon cornstarch
1 teaspoon salt
2 teaspoon soy sauce
1 teaspoon sesame oil
Sliced carrots or 1 tablespoon goji-berry (soaked the goji-berry, drained and set aside)
Use the food processor to mince all ingredients except the sticky rice and mix with ground turkey in a ball. I don’t own a processor, so I just chopped and mashed meatball ingredients in a mixing bowl. Then let sit for 30 minutes. Grab handfuls of the mixed and form them to small balls, about 1 inch each diameter. And then roll meatballs in the sticky rice for a layer, make sure that all sides are covered with sticky rice. Place the sliced carrots on the bottom of the meatball, and steam them on high for about 20 to 30 minutes. If you don’t like carrots, you can serve the rice meatballs with goji-berry on top after steaming. This recipe makes about 25 balls. I like to batch cook so I let them cool to room temperature and freeze them in smaller containers. They still taste good as the day they were made after reheating!