Zhen zhu wan zi (珍珠丸子, pearl meatballs) are steamed pork meatballs rolled in soaked raw glutinous rice before steaming — the glutinous rice grains coat the outside of the meatball and steam into glossy, translucent pearls surrounding the pork center. Each glutinous rice grain swells and becomes slightly sticky, adhering to the meatball surface, producing a preparation with an extraordinary visual appearance (each meatball studded with pearly rice grains) and an irresistible textural contrast between the glutinous, chewy rice exterior and the tender, seasoned pork interior.
The meatball: 300g minced pork (20% fat), 50g water chestnuts (finely diced — adds crunch and moisture), 1 egg, 1 tbsp oyster sauce, 1 tbsp light soy, 1 tsp sesame oil, 1 tsp Shaoxing wine, 1/2 tsp white pepper, 1 tbsp cornstarch, 2 tbsp finely minced scallion, 1 tbsp finely minced ginger. Mix vigorously — the mixture should be cohesive and slightly sticky. Form into round balls approximately 3-4cm diameter. Rolling in rice: Spread the soaked glutinous rice (soaked 4 hours minimum) on a plate in an even layer. Roll each meatball gently in the rice, pressing lightly to adhere the grains to every surface. The rice should form an even, single layer of grains around the meatball. Steaming: Place on parchment squares in a bamboo steamer. Steam 20-25 minutes until the rice is completely cooked (the grains should be translucent and pearl-like) and the pork is cooked through.
Eileen Yin-Fei Lo, Mastering the Art of Chinese Cooking (2009); Fuchsia Dunlop, Land of Fish and Rice (2016)