Pearl Meatballs

Pearl Meatballs (Simplified Chinese: 珍珠圆子; Traditional Chinese: 珍珠圓子; Pinyin: Zhēnzhū yuánzi) are a Hubei (Chu) banquet dish of seasoned minced pork formed into balls, rolled in soaked glutinous rice, and steamed until the rice grains turn translucent and bead the surface like pearls. They are listed among famous dishes on Hubei Food. They are not the large braised Lion's Head Meatballs of Jiangsu cuisine, which are typically uncoated in rice and cooked in broth or soy-based braise.

Characteristics

Finished balls are white-speckled from rice; texture contrasts soft meat with lightly chewy rice coat. Usually bite-sized relative to oversized lion's heads. Mild savory seasoning rather than heavy red-braise.

Ingredients (overview)

Minced pork, soaked glutinous rice, ginger, scallion, salt, pepper, optional water chestnut or starch for bounce. Steaming is the primary cook method.

History and culture

Hubei banquet and home-celebration classic named in the Famous Dishes list on Hubei Food. English descriptions sometimes say "pearl balls." Distinct naming and technique from Jiangsu Lion's Head Meatballs.

Serving and variations

Banquet or family celebration dish. See Hubei Food and Lion's Head Meatballs.

See also

• Hubei Food
• Lion's Head Meatballs
• List of dishes (A-Z)