Lunar New Year is here, and kitchens everywhere are buzzing with the vibrant aromas of festive dishes, each steeped in history and carrying their own special meaning and wish for the year ahead. Among these treasures, Pearl Balls stand out as a symbol of shared celebration, prosperity, and the joy of festive cooking. Coated in glistening grains of sweet sticky rice, these succulent meatballs resemble pearls, which represent wealth and abundance in Chinese culture....but as we welcome the Year of the Snake, perhaps it’s fitting to reimagine them as ‘snake eggs’ ?
With origins in south-central China, specifically, Hubei and Hunan, Pearl Balls began as banquet staples where sticky rice is a key ingredient. Their round shape, symbolizing unity and completeness, and their tender texture have made them a timeless favorite for weddings, birthdays, and other festive gatherings.
During Chinese New Year, food takes on an even deeper meaning, with every dish and ingredient carefully selected to convey blessings for the year ahead. Here’s what this recipe will bring to your table this year:
Pearl Balls: Their round shape signifies unity and completeness, while their pearl-like appearance embodies wealth and abundance.
Sticky Rice: A symbol of family cohesion and bonds that “stick,” making it perfect for celebrating togetherness.
Pork: Signifies strength and prosperity, ensuring nourishment and abundance for the year ahead.
Shrimp: Represents happiness and laughter, as the word for ‘shrimp’ in Cantonese sounds like the word ‘laughter’.
Bamboo: Symbolizes resilience, strength, and longevity, bringing the promise of happiness and success.
Mandarin Oranges: Represents wealth, good fortune, and happiness.
Get those cleavers ready! Hand-mincing pork is often preferred in Chinese cooking over pre-ground pork because it provides a more textured result that enhances the overall dish. When pork is hand-minced, much of the fibers are preserved, which allows the meat to retain a more natural, juicy texture that holds up better in dumplings, stir-fries, and other traditional recipes. The process also allows you to control the size and consistency of the mince, which can improve the flavor distribution and prevent the meat from becoming too mushy, a common issue with pre-ground pork. You can enhance the texture and flavor of your dish by separating the fat from the lean meat, mincing the fat into slightly larger pieces than the lean meat, and then combining them back together. This creates small pockets of richness that melt during cooking, adding depth to every bite.
Make Mincing Your Pork Easier:
Start with Cold Meat: Chill the pork in the freezer for 30 - 40 minutes until it’s firm but not frozen. This makes the meat easier and safer to cut by preventing sticking and the meat from ‘slipping’ as you’re cutting.
Use a Sharp Knife: A heavy, sharp chef’s knife or cleaver is ideal for clean, precise cuts and easier mincing. Check out our Forge To Table ‘Classic Cleaver’ or if you like more weight, then try out our ‘Chef’s Heavy-Weight Cleaver’.
Cut into Small Pieces: Dice the meat into small, manageable chunks (about 1-inch pieces).
Two-Knife Technique: The two knives create twice the chopping power, allowing you to break down the meat more efficiently while maintaining evenness.
Work in Batches: Mince in small portions to avoid overcrowding the cutting board, giving you the most control.
Use a Large Cutting Board: A spacious, sturdy board gives you plenty of room to work without spilling. Make sure to place a wet kitchen or paper towel under
Alrighty, shall we start cooking?
Sticky Rice Pearl Balls with Mandarin Orange & Soy Dip
Coated in glistening grains of sweet sticky rice, these succulent meatballs resemble pearls, which represent wealth and abundance in Chinese culture. As we welcome the Year of the Snake, perhaps it’s fitting to reimagine them as ‘snake eggs’? Try them yourself!
Recipe and Photography by Maya Alderman (@Kuishinbo_Maya)
Forge To Table Knives
Prep Time: 2 hours
Cook Time: 20 - 45 min
Makes: 24 balls
Ingredients:
Pearl Balls
2 cups sweet glutinous rice, soaked for at least 2 hours
½ pound shrimp, peeled and deveined
1-½ pounds boneless pork butt
½ cup canned water chestnuts, minced
¼ cup canned bamboo shoots, minced
2 tablespoons minced ginger (about 1 small knob)
3 each scallions, minced (including the white part)
2 tablespoons Shaoxing wine
2 tablespoons soy sauce
2 tablespoons cornstarch
1-½ tablespoons sesame oil
1 ½ teaspoon white pepper
2 teaspoon MSG
2 teaspoon sugar
Steamer
Bamboo, banana, or napa cabbage leaves
Dipping Sauce:
½ cup soy sauce
1-½ tablespoon mandarin orange juice
1-½ tablespoon rice vinegar
1 tablespoon sesame oil
1tablespoon fresh ginger, minced
Directions
PREPARE STICKY RICE. Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 2 hours (or overnight for best results). Drain well and set aside.
HAND-MINCE SHRIMP. Place the shrimp on a cutting board and gently press down with the Forge To Table Classic Cleaver to crush them, which helps break down the fibers. Then, using the tip of the cleaver, chop the shrimp in a rocking motion, working in small batches. After each pass, gather the minced shrimp, press down with the cleaver, and continue chopping to achieve a smooth, consistent paste. Scrape the shrimp from the board as needed, ensuring even incorporation for a finely textured result.
HAND-MINCE PORK. Chill the pork butt in the freezer for 30–40 minutes until firm but not frozen, then separate the fat from the lean meat and mince them separately, with the fat being minced into slightly coarser, larger chunks. To mince the pork, first slice it into thin pieces, then cut those slices into thin strips. Rotate the strips 90 degrees and mince them into small pieces. Using a rhythmic, rocking motion, chop the meat repeatedly, bringing the knife down and slightly inward toward the center of the pile. After a few passes, gather the meat back into a pile and continue chopping until you achieve a coarse-ground texture. For reference, see the photo above.
MIX FILLING TOGETHER. In a large mixing bowl, combine the minced pork, shrimp paste, water chestnuts, bamboo shoots, ginger, scallions, Shaoxing wine, soy sauce, cornstarch, sesame oil, white pepper, MSG, and sugar. Mix the ingredients thoroughly until sticky and cohesive. Cover and let rest in the refrigerator for at least 30 minutes to allow the flavors to meld and for the meat to firm up.
FORM MEATBALLS. Remove the meat from the fridge. Wet your hands slightly to prevent sticking. Scoop about 1 heaping tablespoon of the meat mixture and roll it into a smooth ball. Immediate roll each ball in the drained sticky rice, pressing gently to coat evenly and ensure the rice granules stick.
STEAM. Line a bamboo steamer or steaming tray with bamboo, banana leaves, or napa cabbage leaves to prevent sticking. Arrange the coated meatballs in the steamer, leaving a small gap between each to allow for even cooking. Steam over medium-high heat for 20–25 minutes, or until the meatballs are cooked through, and the rice is tender and translucent.
DIPPING SAUCE. While meatballs are steaming, in a small bowl, whisk together soy sauce, mandarin orange juice, rice vinegar, sesame oil, and minced ginger. Adjust the flavors to your preference.
SERVE. Transfer the cooked Pearl Balls to a serving platter or leave them in the steamer basket. Serve warm with the prepared dipping sauce on the side. Enjoy!
Chef’s Notes:
In a pinch, pre-ground pork will work, though it will create a wetter mixture and make it harder to roll into a ball.
For a vegan alternative, try using Impossible Ground Beef.
While not traditional, chili crunch adds a nice kick when mixed into the sauce or drizzled on top
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