Zhen Zhu Wan Zi

Rinse the glutinous rice under cold water until the water runs clear, then drain well and set aside.

Soak the dry shrimps in warm water for 10 minutes until softened, then drain and finely chop.

Peel and finely dice the water chestnuts and Chinese ham into small pieces approximately the same size as the shrimps.

Slice the spring onion into thin rings, separating the white and green parts; set aside.

Mince the pork finely using a knife or food processor until it reaches a paste-like consistency.

Combine the minced pork, chopped shrimps, diced water chestnuts, diced ham, and white parts of the spring onion in a bowl; mix well until the filling is evenly combined.

Wet both hands with water and take a small handful of the pork mixture (about 1 tablespoon), then gently roll it into a ball between your palms, applying even pressure to create a compact sphere.

Roll each meatball in the prepared glutinous rice, coating all sides evenly so the rice adheres to the surface; place on a plate.

Arrange the coated meatballs on a bamboo steamer or heatproof plate lined with a damp cloth, leaving space between each ball for steam circulation.

Bring water to a boil in a wok or large pot and position the steamer over the boiling water, then cover with the steamer lid and steam the meatballs for 20 minutes until the glutinous rice is translucent and cooked through.

Transfer the cooked pearl meatballs to a serving dish and garnish with the reserved green parts of the spring onion.