Sticky Rice Pork Balls

These steamed Chinese rice balls are not only pretty looking but also really delicious! Definitely one of my favorite dishes!


    • ½ cup sticky rice
    • 1 egg
    • 1 (1 inch) piece fresh ginger root, minced
    • 2 teaspoons soy sauce
    • salt to taste
    • 4 ounces ground pork
    • 2 tablespoons cornstarch
    • 1 tablespoon pork stock, or as needed
    • ¼ cup water, or as needed
    • 1 teaspoon dried goji berries (wolfberries), or to taste


  1. Rinse sticky rice and place in a bowl; cover with water. Soak rice for at least 3 hours. Drain.
  2. Beat egg in a large bowl; mix in ginger root, soy sauce, and salt. Add pork, cornstarch, and pork stock; stir in 1 direction until combined, 5 to 6 minutes. Roll pork mixture into bite-size balls.
  3. Pour enough water into the bottom of a wok to cover by about 1 inch; bring to a simmer.
  4. Roll pork balls in sticky rice until they are coated completely. Place 6 balls in a steamer basket.
  5. Place steamer in the wok and steam until pork is cooked through and rice is tender, about 30 minutes. Remove balls and garnish with goji berries.

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