A classic Hubei dish of steamed meatballs coated in a shimmering layer of glutinous rice. These pearl meatballs have a long history from the royal kitchens of imperial China to modern state dinners. But they're festive, celebratory, and easy to make, so they're the perfect choice for your next banquet.You'll need a multi-tiered steamer pot for these -- don't crowd the dish or they'll stick together.
Rinse the glutinous rice. Cover in at least 1" of water and soak for 30 minutes糯米洗净后侵泡30分钟
Reserve 1/4 cup of the shiitake mushroom soaking water ("mushroom dashi"). Finely chop the rehydrated shiitake mushrooms泡发干香菇水的水留120克，将香菇切碎。
Combine all the ingredients for the meatball filling and add the reserved mushroom water. Stir vigorously for 3-5 minutes until the filling becomes sticky.将所有的肉馅材料拌匀，朝一个方向搅拌至上劲（约3分钟）。
Prepare a shallow cooking dish by brushing with a thin layer of neutral cooking oil to prevent sticking. Drain the soaked glutinous rice into a rimmed plate.在盘里刷少量的植物油。泡好的糯米沥干水分备用。
Roll meatball filling into 1-1.25" balls. Lightly roll the formed meatball in the glutinous rice until it is coated in a thin, even layer. Place on the prepared cooking dish, leaving at least ½" of space in between.将肉馅揉成约2.5厘米的丸子，放入糯米滚动，使丸子均匀沾上一层糯米。
Bring at least 3" of water in the steamer pot to a rolling boil. Steam for 30-35 minutes over medium-high heat (high enough for the water to remain at a rolling boil) until the meat filling is cooked through and the sticky rice is soft and chewy.蒸锅加入水，大火煮至沸腾。水开后大火蒸30-35分钟即出锅。