Pearl Meatballs

Zhen Zhu Rou Wan

250g white glutinous rice, soaked overnight

chopped fresh coriander, to garnish

500g fatty minced pork

175g fresh or canned water chestnuts, peeled if fresh, finely chopped

50g cooked ham, finely diced

2 tablespoons light soy sauce

1tablespoon shaoxing rice wine or dry sherry

1tablespoon peeled and finely chopped fresh root ginger

2 tablespoons finely chopped spring onions

1teaspoon salt

2 teaspoons sugar

1egg, beaten

1tablespoon sesame oil

2 teaspoons roasted ground sichuan peppercorns

2 teaspoons cornflour

Here, tasty meatballs are rolled in glutinous rice and steamed until they glisten like pearls, hence the name. Serve this dish as a starter or for parties.

1. Drain the rice and spread it out over a baking sheet.

2. Put all the ingredients for the meatballs in a bowl and mix well. Take about 2 tablespoons of the mixture and roll it between your palms into a ball about the size of a golf ball. Then roll this ball over the rice until the surface is covered. Repeat until you have used up all the mixture. Put the pearl meatballs on a heatproof plate.

3. Set up a steamer or put a rack into a wok or deep saucepan. Fill the steamer with about 5 cm (2 inches) of hot water. Bring the water to a simmer. Put the plate with the meatballs into the steamer or onto the rack.

Cover the steamer, wok or pan tightly and gently steam over a medium heat for 15 minutes. Check the water and replenish it from time to time, as necessary. You will have to steam the pearl balls in 2 batches.

4. Arrange the pearl balls on a platter, garnish with chopped coriander and serve at once.

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