Sticky Rice Pearl Meatballs with Salted Egg Yolk
Juicy pork meatballs wrapped around a molten salted egg yolk core, rolled in translucent glutinous rice pearls, and steamed until tender. A dim sum classic that delivers savory richness in every bite.
Story
These meatballs get their name from the pearly, semi-translucent coating of sticky rice that clings to the surface after steaming. Breaking one open reveals a golden, creamy salted egg yolk center that contrasts beautifully with the savory pork and aromatic vegetables. While the rice requires a long soak, the active work is straightforward—perfect for a weekend project that yields impressive results.
Ingredients
Instructions
Soak the rice and prep the fillings
Cover the glutinous rice with cold water and let soak for at least 2 hours (or overnight). Drain thoroughly in a fine-mesh sieve, shaking off excess moisture. Roughly chop the salted egg yolks into 8 chunks each. Dice the potato into tiny cubes no larger than a pea.
Mix the pork filling until sticky
In a large bowl, combine the ground pork with soy sauce, Shaoxing wine, sesame oil, white pepper, salt, and cornstarch. Add the minced scallions, grated ginger, and diced potato. Stir vigorously in one direction for about 2 minutes until the mixture feels tacky and starts to pull away from the sides of the bowl—this texture helps the meatballs hold together.
Shape the meatballs around the yolk centers
Wet your hands to prevent sticking. Scoop about 2 tablespoons of the pork mixture and pat it into a thin disk in your palm. Press a chunk of salted egg yolk into the center, then gently fold the meat up and around the yolk, sealing it completely. Roll between your palms until smooth and round. Repeat to form 12–14 meatballs.
Coat with rice and steam until tender
Roll each meatball in the drained glutinous rice, pressing lightly so the grains adhere in an even layer. Arrange the meatballs on a heatproof plate or in a bamboo steamer basket, leaving an inch of space between them. Set over boiling water, cover, and steam on high heat for 20–25 minutes until the rice pearls are translucent and gleaming, and the internal temperature of the pork reaches 160°F. Garnish with extra scallion greens and serve immediately.