Pearl Meatballs (Zhen Zhu Wan Zi)
珍珠丸子 · zhēn zhū wán zi
My grandmother in Wuhan shaped these with her knuckles every winter solstice — she said the round balls brought ‘fullness’ to the year. She always hid a single whole green pea inside one ball for luck, and we kids raced to find it.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- ground pork (20% fat)猪肉末（肥瘦2:8）🛒 local300 g
- glutinous rice糯米🏮 asian150 g
- ginger生姜🛒 local15 g
- scallion小葱🛒 local30 g
- light soy sauce生抽🏮 asian10 ml
- white pepper白胡椒粉🛒 local2 g
ground pork (20% fat): Substitute ground chicken or turkey (add 1 tsp sesame oil for moisture).
glutinous rice: Rinse and soak 30 min; drain well — grains must be dry enough to cling.
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Instructions
1Mix pork, ginger, scallion, light soy sauce, white pepper, and 1 tsp sesame oil. Chop mixture vigorously with knife 50 strokes — do not use food processor (texture turns pasty).
刀剁50下，勿用料理机
🔍 Look for 2 分钟 · 2 minutesVisual: 肉馅油亮粘稠，能自然脱离碗壁。Mixture becomes glossy and sticky, pulling away from bowl sides.
You know it's right when: 勺搅费力；舀起能成团不散。Resists spoon stirring; holds shape when scooped.
2Roll meat mixture into 2.5 cm balls. Roll each ball in drained glutinous rice until fully coated — press gently so rice adheres firmly.
轻按使米粒密实附着
🔍 Look for 5 分钟 · 5 minutesVisual: 丸子通体雪白，不见肉色裸露。Each ball is completely opaque white, with no bare meat showing.
You know it's right when: 米粒直立不滑落。Rice grains stand upright, not sliding off.
3Arrange rice-coated balls on oiled steamer rack, leaving 2 cm space between. Let rest 10 minutes so rice hydrates slightly.
静置10分钟吸湿
🔍 Look for 10 分钟 · 10 minutesVisual: 米面微潮但不湿漉，无水珠积聚。Rice surface looks damp but not wet; no pooling water.
You know it's right when: 米粒略鼓胀，粉感减弱。Grains appear plumper and less chalky.
4Steam over high heat for 20 minutes. Turn off heat; let rest covered 5 minutes before serving — this prevents rice from cracking.
关火焖5分钟
🔍 Look for High heat 蒸20分钟 + 焖5分钟 · 20 minutes steam + 5 minutes restVisual: 米粒边缘微透亮，如露珠般晶莹。Rice turns translucent at edges; pearls glisten like dew.
You know it's right when: 蒸汽变浓，散发微甜米香。Steam thickens and smells sweetly starchy.
5Serve hot, garnished with extra scallion greens. Optional: drizzle with 1 tsp light soy sauce and ½ tsp sesame oil.
趁热上桌，可淋酱汁
🔍 Look for 即刻 · immediatelyVisual: 丸子完整不散，触之微弹。Pearls stay intact, slightly springy to touch.
You know it's right when: 表面仍有轻柔热气升腾。Steam still rises gently from surface.
Tips
- · Soaked rice must be thoroughly drained — excess water causes slipping.
- · For vegan version: use mashed tofu + cooked lentils + glutinous rice flour binder.
- · Best served within 2 hours — rice hardens if chilled and re-steamed.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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