Lotus leaf wraps (Lo mai gai)
We love this popular dim sum dish of parcels of steamed lotus leaves filled with sticky rice, Chinese sausages, chicken, pork and vegetables.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hairybikers.com.
Cooking tools:
- Bamboo steamer
- Wok
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Colander
- Spatula
- Spoon
- Plate
- Parchment paper
- Butcher's twine
- Paper towel
Ingredients
- 4 lotus leaves, cut in half
- 200g glutinous rice
- 4 Chinese dried black mushrooms
- cabbage leaves, for lining steamer (optional)
- 200g skinless chicken thighs
- 100g pork loin, chopped into small pieces
- 1⁄4 tsp salt
- 2 tbsp Shaoxing rice wine (or you can use dry sherry)
- 2 1⁄2 tsp cornflour
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tbsp vegetable oil, for stir-frying, or as needed
- 2 Chinese sausages (lap cheong), finely chopped
- 1 garlic clove, chopped
- 1⁄4 tsp sesame oil
- freshly ground black or white pepper
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