Omnivore's Cookbook · by Maggie Zhu★ 4.9 (9)
Chinese Pearl Balls (珍珠丸子)
NUTRITION · PER SERVING65M COOK
CAL 29%·PRO 55%
CARBS 56G38% OF CAL
2G FIBER0G ADDED0G INTRINSIC49G OTHER4G TOTAL SUGAR
FAT 27G41% OF CAL
9G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pork and shrimp meatballs coated in sticky rice and steamed until cooked through. An impressive, festive dish that freezes well and works for special occasions.
mainchineseporkshellfishdairy free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup glutinous rice
- 2 tablespoons Chinese dried shrimp ((optional))
- 1 lb ground pork ((*Footnote 1))
- 2 eggs
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons ginger (, grated)
- 4 green onions (, thinly sliced)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon white pepper powder
- 1/4 teaspoon nutmeg powder
- 2 tablespoons cornstarch
- 1/2 cup panko breadcrumbs
- 1 tablespoon toasted sesame oil
At a glance
PER SERVING · TIME 65M
CAL 29%·PRO 55%
CARBS 56G38% OF CAL
2G FIBER0G ADDED0G INTRINSIC49G OTHER4G TOTAL SUGAR
FAT 27G41% OF CAL
9G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 50m
- Cook
- 15m
- Sodium
- 1090mg
- Total sugar
- 4g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 637mg
- Calcium
- 54mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 50M
- SODIUM
- 1090MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.