Not your regular Dim sum: How to make Pearl Balls

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February 16, 2026 | 2:43pm

MANILA, Philippines — Dim sums, such as Siomai and Siopao, are a popular snack in the Philippines. Introduced by the Chinese, they can be found in Chinese restaurants, fast foods, and food kiosks in malls, and are even peddled by street vendors.

They come in many different forms, shapes and flavors, depending on the ingredients used. They are so popular that restaurants even create Dim sum Buffets and Unli Dim sum promos to draw in customers. But while you can find Pork Siomai, Sharksfin Siomai, Hakaw, and Spinach Dumplings in many places, Pearl Balls, or round siomais wrapped in glutinous rice, is not easy to come by.

This is why Chef Dorothy Ferreria has chosen to share her recipe of Pearl Balls now that the Lunar New Year is fast approaching. So, make the most out of it and enjoy!

Pearl Balls

Ingredients:

For the siomai balls:

1/4 kg. raw malagkit na bilog (glutinous rice)

6 pcs. dried shiitake mushrooms

1/2 kg. ground pork

1/3 cup chopped spring onion

1/2 tsp. finely grated ginger

1 tsp. finely chopped garlic

1 tbsp. fine salt

1 whole egg

1/2 cup finely chopped canned water chestnuts or singkamas

For the dipping sauce:

2 tbsps. soy sauce

Juice of 1 pc. lemon

Procedure:

1. Wash the rice well until the water runs clear. Transfer to a bowl and cover with water. Allow to soak for 2 hours. Drain well and spread rice on a tray lined with kitchen towels.

2. Wash mushrooms in water and soak for at least 15 minutes to soften.

3. Wash again to remove traces of dirt. Discard the stem and mince the caps.

4. Transfer minced mushrooms to a mixing bowl. Add remaining ingredients and mix well.

5. Shape mixture into balls of about 1 inch in diameter. Roll in rice, covering the pork balls completely.

6. Arrange siomais in a steamer, leaving an inch of space between balls as an allowance for expansion.

7. Steam over high heat for 30 minutes.

8. Make the dipping sauce by combining soy sauce and lemon juice. Mix well. Serve on the side as dipping sauce.

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