Zhen Zhu Wan Zi

Zhen Zhu Wan Zi Recipe from Hong Kong: Pork and Water Chestnut Glutinous Rice

Region / culture: Hong Kong | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Zhen Zhu Wan Zi is a traditional Chinese dish that consists of delicious meatballs coated in glutinous rice. This dish is packed with flavor and texture, making it a popular choice for those looking for a unique and tasty meal.

History

Zhen Zhu Wan Zi has a long history in Chinese cuisine and is believed to have originated in the Guangdong province. This dish has been enjoyed for generations and is often served during special occasions and celebrations.

Ingredients

250 g fat-lean pork
20 g dry shrimps
3 water chestnuts
20 g Chinese ham
2 stalks spring onion
75 g glutinous rice

Seasoning

1 tbsp light soy sauce
1 tbsp corn flour
0.5 tbsp salt
some pepper
0.5 egg

How to prepare

Mince the pork and add seasoning. Mix well.
Remove the shells from the water chestnuts and soak the dry shrimps until they become fully soft.
Finely chop the water chestnuts, spring onion, dry shrimps, and Chinese ham.
Soak the glutinous rice in warm water for 40 minutes and then mix it with the chopped ham.
Add the chopped water chestnuts, dry shrimps, and spring onion to the minced pork.
Mix all the minced and chopped ingredients well. Press and shape them into balls.
Roll the meatballs in the glutinous rice, ensuring that the rice completely coats the meat.
Place the rice-meat balls on a plain dish or in a steam case.
Steam them on high heat for 20 minutes. Pour out the sauce and serve.

Variations

You can add different seasonings or spices to the meat mixture to change the flavor of the meatballs.
You can also use different types of meat, such as chicken or beef, instead of pork.

Cooking Tips & Tricks

Make sure to mix the minced pork and seasoning well to ensure that the meatballs are flavorful.

- Soaking the glutinous rice in warm water before mixing it with the chopped ham will help it stick to the meatballs better.

- Pressing and shaping the meatballs carefully will help them hold their shape during cooking.

Serving Suggestions

Zhen Zhu Wan Zi can be served as a main dish with steamed vegetables or a side of rice. It can also be enjoyed as an appetizer or snack.

Cooking Techniques

Steaming the meatballs is the traditional cooking technique for Zhen Zhu Wan Zi, as it helps to retain the moisture and flavor of the meat.

Ingredient Substitutions

If you are unable to find water chestnuts, you can substitute them with bamboo shoots or jicama. You can also use regular rice instead of glutinous rice.

Make Ahead Tips

You can prepare the meatballs ahead of time and store them in the refrigerator until you are ready to steam them.

Presentation Ideas

Serve Zhen Zhu Wan Zi on a decorative platter garnished with fresh herbs or sliced vegetables for a beautiful presentation.

Pairing Recommendations

Zhen Zhu Wan Zi pairs well with a light and refreshing cucumber salad or a side of stir-fried greens.

Storage and Reheating Instructions

Store any leftover Zhen Zhu Wan Zi in an airtight container in the refrigerator for up to 3 days. Reheat the meatballs in a steamer or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Zhen Zhu Wan Zi contains approximately 250 calories.

Carbohydrates

Each serving of Zhen Zhu Wan Zi contains approximately 25g of carbohydrates.

Fats

Each serving of Zhen Zhu Wan Zi contains approximately 10g of fats.

Proteins

Each serving of Zhen Zhu Wan Zi contains approximately 15g of proteins.

Vitamins and minerals

Zhen Zhu Wan Zi is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains pork, shrimp, and egg, which may be allergens for some individuals.

Summary

Zhen Zhu Wan Zi is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Zhen Zhu Wan Zi is a delicious and nutritious Chinese dish that is perfect for any occasion. With its flavorful meatballs coated in glutinous rice, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day, and I was visiting my friend Mei Ling in her small village in China. As we sat on her porch sipping tea, she brought out a plate of these delicious looking Zhen Zhu Wan Zi - pearl meatballs.

Mei Ling explained that Zhen Zhu Wan Zi was a traditional dish in her family, passed down through generations. The meatballs were made with a mixture of ground pork, shrimp, and water chestnuts, seasoned with ginger, garlic, soy sauce, and a touch of sesame oil. The meatballs were then coated in a sticky rice flour mixture and steamed until tender and juicy.

I was intrigued by the combination of flavors and textures in the dish, and begged Mei Ling to teach me how to make it. She graciously agreed, and we spent the afternoon in her kitchen, mixing, shaping, and steaming the meatballs until they were perfect.

From that day on, Zhen Zhu Wan Zi became a staple in my own cooking repertoire. I loved the way the meatballs were both savory and sweet, with a hint of crunch from the water chestnuts. They were perfect served with a side of steamed vegetables and a bowl of fluffy white rice.

Over the years, I have made Zhen Zhu Wan Zi for countless family gatherings and dinner parties. Each time, I am reminded of that sunny day in Mei Ling's village, and the joy of learning a new recipe from a dear friend.

As I continued to explore the world of cooking, I discovered that Zhen Zhu Wan Zi was not the only recipe worth learning. I traveled far and wide, collecting recipes from friends, family, and strangers alike. Each recipe told a story, weaving together flavors, techniques, and memories from different cultures and traditions.

One of my favorite recipes came from an elderly woman I met in Italy. She showed me how to make a rich and creamy risotto, using only the finest arborio rice, homemade chicken broth, and a generous amount of Parmesan cheese. The risotto was cooked slowly, stirred constantly until it reached the perfect creamy consistency. It was a labor of love, but the end result was always worth it.

Another memorable recipe came from a young chef I met in Thailand. She taught me how to make a fragrant and spicy green curry, using fresh herbs, coconut milk, and tender chunks of chicken. The curry was served over steamed jasmine rice, with a side of crispy fried spring rolls. It was a feast for the senses, with layers of flavor and heat that danced on the tongue.

As I continued to experiment with new recipes, I found that cooking became more than just a hobby - it became a passion. I loved the way a simple dish could bring people together, sparking conversations and creating lasting memories. Whether it was a cozy dinner with family or a festive potluck with friends, food had a way of connecting us in a way that was truly magical.

Now, as I look back on my years of cooking and learning, I am grateful for the recipes that have shaped me into the cook I am today. Each recipe holds a special place in my heart, a reminder of the people and places that have inspired me along the way.

And so, as I prepare to pass on my own recipes to the next generation, I do so with a sense of joy and anticipation. I hope that my grandchildren will find as much delight in cooking as I have, and that they will continue the tradition of sharing stories and recipes from around the world.

For now, I will continue to cook with love and passion, savoring each bite of Zhen Zhu Wan Zi and every other recipe that has touched my life. Cooking is my gift, my joy, and my legacy - and I can't wait to see where it takes me next.