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Ingredients (Serving 2, Serving size 3)

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


  • Rinse sticky rice and place in a bowl; cover with water. Soak rice for at least 3 hours. Drain. (Tips: soak sticky rice the night before to save time)
  • Beat egg in a large bowl; mix in ginger root, soy sauce, and salt. Add pork, cornstarch, and pork stock; stir in one direction until combined, 5 to 6 minutes. Roll pork mixture into bite-size balls.
  • Pour enough water into the bottom of a wok to cover by about 1 inch; bring to a simmer.
  • Roll pork balls in sticky rice until they are coated completely. Place 6 balls in a steamer basket.
  • 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.

Nutrition analysis

Calories: 629 kcal, Fat: 34.7g, Cholesterol 243mg, Sodium 483mg, Carbohydrate 30g, Fiber 2g, Protein 46.5g, Potassium 229mg

Source of recipe and photo:

Nutritional Information Provided by Chinese Hospital Registered Dietitian.