Pearl Dumplings

I've made these sometime back and finally made it again yesterday! This time around, I use Florence of Do What I Like's recipe. Can't get black glutinous rice so I stick to white only. And sorry Lydia but I like Florence's one better. The chestnut which to me really shouldn't be optional gave it the extra crunch in the mouth. And I like how the egg white bind and makes it easier to roll. It's not very gummy to my mouth in terms of texture.

We have these for lunch yesterday and they made a lot, approximately 20 to 30 walnut size dumplings. I like them spicy but didn't have any store bought chili paste to use as dipping. I simply sprinkled some chili powder over the pearls and garnish them with celery leaves.

I steamed them on some napa cabbage leaves and placed them in tiny ceramic soup spoon to steam. They look very adorable and fits perfectly into the mouth at one bite. They are really not that big, the picture made them look big.

I will definitely make these again because they are so yummy and like what Florence said, if I were to bring this to a potluck or party, it will definitely be a hit with the crowd. So thanks Florence!

Florence's Pearl Dumplings
(yield approximately 20-30 walnut size pearls)

150g glutinous rice, soaked overnight, drained and set aside

Combine all of the following except the egg white:

300g minced pork
5 pieces Shiitake mushrooms, soaked and diced smallish
3 stalks of spring onions, use just the bottom 3 inches only, washed and diced smallish
Some diced water chestnuts
1 heaped tsp grated ginger
2 tbsp sesame oil
1 tbsp Chinese wine
2 tbsp light soy sauce
1/2 tsp salt
1/2 tsp 5 spice powder
dash of white pepper
2 tsp cornstarch
1 egg white


Let the combined pork mixture sit for 15 mins or so to allow it to marinade and deepen its flavour. After 15 mins, add in the egg white and using a pair of chopsticks, stir it in one direction to blend in the egg white and to create a sticky mass of pork. Chill for an hour or so in the refrigerator before using.

Wet your palms and use a melon baller to shape the meat mixture into equal size and use your wet palm to compress it so it won't fall apart and roll it into rounds. Work with a few at a time and roll them in the glutinous rice. Press the rice onto the meatballs to ensure that the rice sticks all around them.

Steam it on a napa cabbage lined tray on high heat for 15 -20 minutes and serve immediately.

Made pearl dumplings for dinner. First heard of it from Florence's blog but have made these using the recipe by Lydia of My Kitchen. According to her, those pearl dumpling made with no egg white taste better. Gotta try out Florence's one to confirm this, since Florence's one contain egg white.

Made these for dinner so pardon the bad shots. Will make it again very soon because Aaron like them. Plus I probably can beautify it with a tad of garnish and like Florence, use black glutinous rice too. I dunno, but I always thought black glutinous rice are for desserts only, no?

Pearl Dumplings
(makes 6-7 balls but I'll probably make 8-9 balls next time so they are smaller and fit into the mouth perfectly)

70g glutinous rice, rinsed, soaked for 3-4 hours, drained
200g minced pork
Justify Full
1 shiitake mushroom, chopped finely
2 stalks spring onion, chopped
1 clove garlic, chopped
2-3 slices ginger, chopped

1 tbsp corn flour
2 tsp oyster sauce
1 tsp light soy sauce
1 tsp sesame oil
1 tsp shaoxing cooking wine (optional)
Pinch of ground white pepper
Pinch of sugar
Salt to taste


Blend A together using a food processor and add in minced pork (I use diced pork stir-fry since they are leaner) and B. Blend until fine paste is form, but not gummy. Stand aside for 10 mins.

Meanwhile, preheat steamer and line steamer basket with napa cabbage. Wet hands and form the paste int 6-7 balls of approximately the same size so they will cook evenly.

Roll mince balls in glutinous rice to coat. Arrange coated balls in steamer basket and steam in preheated steamer for 10 to 12 minutes.

Simple and pretty filling. This one definitely taste good, eaten just by itself or serve dipped in Lao Gan Ma. LGM is so so versatile. We use this as dipping sauce with garlic oil and fried garlic added. Very awesome. We sometimes add this when making fried rice and they're equally delicious too. Finally, we use this to make Mapo Tofu and also to flavour our bland porridge on chilly nights.

Food porn for pearl dumplings very soon, I promise. Wait and drool!

Stumble Upon Toolbar


Anncoo said...

Have never try this before but looks good. About the dipping sauce Lao Gan Ma, I don't think is available here and this is only for dipping purpose only?

Quinn said...


Lao Gan Ma has a lot of other purpose too apart from dipping. Can use it to make Mapo tofu, simple fried rice, taste good with porridge too!


petite nyonya said...

Never had dumplings coated with glutinous rice before...very interesting!

Quinn said...

Hi Petite Nyonya and thanks for visiting! Yeap, this is my first time trying out thesepearl dumplings too. I find them tasty and filling. Will definitely make again. Try it out will you?

petite nyonya said...

Would love to try this one day. I have bookmarked so many recipes and my list is getting longer. Haha. Anyway, your ice creams on your other blog look so so good! I can't seem to be able to put in a comment on that blog.

Quinn said...

Dear Petite Nyonya,

I believe anyone who loves to cook have a long list of to-do-stuffs, including me! Thank you for letting me know about the comment issue with my ice cream blog. I have resolved that and the comment section is back up and running.


Anonymous said...

I love pearl dumplings but haven't tried making at home. Yours look good!

Quinn said...

I thought mine look a little ugly and too big. You'll think it look good the next time I make these and manage to snap some shots! But they are delicious, that's for sure!

Amelia PS said...

definitively interesting. i have to try.
I wonder if the kids would like these for school lunch too...

Quinn said...

Amelia, if you're gonna pack this for lunch, I'm afraid it would not be too suitable since they are minced pork rolled in glutinous rice. It's best served warm or piping hot rather than cold or room temperature.


Orient Zephyr said...

Hello Quinn,

Love the appearance of your Pearl Dumplings and a dumpling I really enjoy eating.

You asked about black sticky rice being used for desserts only and traditionally that's true. Fusion and progression changes the conventions and the idea of a Black Mother of Pearl Dumpling sounds wonderful. I hope you can get around to it and post images back here.

Related Posts with Thumbnails