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Cantonese Sticky Rice Wrapped in Lotus Leaves

Cantonese Sticky Rice Wrapped in Lotus Leaves

Place the glutinous rice in a large bowl and rinse until clear. Cover the rice in room temperature water and soak for 4 hours. After soaking, drain the glutinous rice.

When the mushrooms are pliable, drain and squeeze dry the mushrooms and reserve 1 cup of the liquid. Cut off and discard the stems, mince the caps, and set aside. Drain the liquid from the dried shrimp and discard, squeeze dry, and mince.

Bring the water to a boil in a saucepan and use the tines of a fork to prick the sausages. Once the water comes to a boil, add the sausages and boil for 5 minutes to render the fat. Drain the sausages and rinse with cold water. Mince the sausages and set aside.

For the seasoning, combine in a small bowl the soy and oyster sauces, sesame oil, ¼ cup of the reserved mushroom liquid, sugar, and white pepper.

Heat a large wok or skillet over high heat until hot but not smoking. Add the Chinese sausage and stir-fry until the meat turns crisp and golden brown, 1 minute. Add the minced dried shrimp and mushrooms and stir-fry for 2-3 more minutes. Stir in the grated ginger and ¼ cup of the scallions and continue to sauté for several seconds.

Pour in the cooking wine and reduce until most of the liquid has evaporated. Transfer the drained glutinous rice to the pan and sauté until the grains of rice are well coated. Stir in the seasoning mixture and remove the pan from the heat.

To wrap the glutinous rice: Bring a pot of water to a boil. Fold the lotus leaves in half and use scissors to trim off 2 inches of the coarse stem. Cut the semicircle in half leaving 2 folded triangles. Stack the leaves into a large bowl and add boiling water until the leaves are covered. Use a plate to put on top of the leaves to keep them immersed. Reconstitute the leaves until they are pliable, about 30 minutes.

Remove the leaves from the water and pat dry. Place a fold leaf on a clean work surface with the V-shape towards you. Spoon approximately 1 cup of the sticky rice onto the lotus leaf and fold the trim end of the leaf up over the rice.

Fold in the right and left sides and roll the leaf away from you to form a tight rectangular package. Place the packet seam side down on a bamboo or metal steamer tray. Repeat with the remaining filling and lotus leaves. Steam the rice packets single layer in stacked bamboo steamer trays for 30 minutes. Serve piping hot.

Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai)

Lately I've been craving some of my favorite dim sum dishes at home. First, I made har gow (crystal shrimp dumplings) and then I got on a sui mai (pork and shrimp dumplings) kick. Now I've fixed my eyes on lo mai gai—sticky rice wrapped in a dried lotus leaf.

Lo mai gai contains glutinous rice flavored with chicken, shiitake mushrooms, lap cheong (Chinese sausage), pork belly, dried shrimp, and salted egg yolk. It's wrapped into a rectangular parcel, then steamed for over an hour. One of the best parts, besides eating it, of course, is unwrapping it. The first thing you notice is the scent of the lotus leaf. As you start unwrapping it, that scent lingers, but now it's joined by the smell of the sweet sausage and seasonings like soy sauce and shallot. When you start eating it, all the ingredients come together.

There are different variations of lo mai gai with different fillings, but sticky rice and chicken are always included. It just wouldn't be lo mai gai without them—the exact translation of the dish's name is, after all, "sticky rice chicken."

To make these, you first need sticky rice. Commonly labeled as "sweet rice" or "glutinous rice", sticky rice is not the same as short grain rice, which is the rice you would use for sushi. To soften the sticky rice for steaming, it first needs to be soaked in water for at least 2 hours. If you want to prepare these in advance, you can also soak the rice overnight.

After soaking, drain the rice well. Next, you'll mix sautéed shallots, garlic, shiitake mushrooms, Shaoxing wine, oyster sauce, dark soy sauce, and sesame oil into the rice. I like to add a little bit of dried shrimp too, for both flavor and texture. Dried shrimp are sort of an acquired taste—feel free to skip them if you prefer.

Another important component of this recipe is the chicken. It needs to be marinated first and then stir-fried before being folded into the rice.

For the pork belly, instead of braising fresh belly, I like to use lap yuk (Chinese bacon). It's flavorful, adds just a hint of smokiness to the filling, and doesn't need to be cooked beforehand.

To give the filling a little bit of richness, I add half of a salted egg yolk. You can use either cooked or uncooked salted egg yolks here.

When you have all the ingredients for the filling ready, it's time to wrap it all up. Lo mai gai just wouldn't be the same without the lotus leaf. Not only does it hold everything together, but it adds that subtle fragrance to the dish.

They're usually sold at well stocked Asian supermarkets, but they need to be soaked for an hour before being used to wrap up the rice. If you don't can't find lotus leaves, you still can make this recipe using parchment paper (which I've shown in some of the photo at the top), but the taste will be slightly different.

Unlike other dim sum dishes, such as dumplings, lo mai gai is quite easy to form—just put the sticky rice mixture in the middle of a leaf and fold the leaf around it, then tie with twine.

Since the sticky rice is raw inside, it needs to be cooked, which you can do by steaming the wraps for about an hour and a half. Make sure to check the water level every 30 minutes to make sure it doesn't fully evaporate away.

Lo mai gai are best when they are hot and right out of the steamer. To eat, remove the string that's holding it together and carefully unwrap the lotus leaf. If you are planning to eat these later in the day or the next day, steam them, let them cool down, and then refrigerate. To reheat, steam for 10 to 20 minutes.

Lo mai gai also freeze well. Just steam them, let them cool down, wrap each one in a double layer of plastic wrap and place them in the freezer. There's no need to defrost before you reheat them they can go straight into the steamer for 30 minutes.

What is sticky rice dumpling?

Chinese sticky rice dumpling also called zongzi (粽子) in mandarin and zong (糭) in Cantonese. It is made of glutinous rice stuffed with fillings and wrapped with bamboo leaves.

Besides, in different regions people make sticky rice dumplings slightly different. This Chinese rice sticky dumpling recipe is my family Cantonese zongzi recipe.

In addition, I have noticed different cultures have something similar to sticky rice dumpling, but they all named them differently.

Preparing Zongzi

Making zongzi is a fairly labor-intensive process––it takes two days. We’ve outlined the preparation of each component below, followed by directions for putting the zongzi together, and finally, directions for cooking.

Some people can wrap these babies with speed and ease, but for others, it can devolve into mission impossible-level fumbling (let’s just say that Bill had some difficulties).

But don’t worry. With a little practice, and our step-by-step instructions, you’ll be folding them properly in no time. And as far as size and shape are concerned, let’s say there is no right or wrong. As long as it’s wrapped tight and does not open up during cooking, it’s a success!

If you want more tips on the different types of Zongzi and some cool pictures and videos, see our post, China’s Dragon Boat Festival & Rice Dumplings Galore!

Also, don’t miss our post on Jianshui Zong Alkaline Rice Dumplings if you are looking for the sweet version. We also have a Shanghai Zongzi made with light and dark soy sauce.

Finally, if you’d like instructions on how to cook these faster, check out our post on How to Cook Zongzi in an Instant Pot.

Cantonese Sticky Rice Wrapped in Lotus Leaves - Recipes

Sticky Rice in lotus leaf (aka nor mai gai) is a leaf-wrapped sticky rice packet with pork, hen, sausage and black mushrooms inside. With similar elements, I like cooking glutinous rice without wrapping in lotus leaf and using dried shrimps than frozen shrimps. Hope you'll very soon find lotus leaves, dried or recent are each advantageous for making this. Adding soy sauce to the cooked rice will not be solely to season but in addition to paint it the colour may be less important if it goes in before cooking, until you put in a large amount of sauce. In some recipes, the glutinous rice with hen is steamed in a bowl and never wrapped in a Lotus Leaf. Stir fry garlic, dried prawns and Chinese language sausage until fragrant and add the rooster and mushrooms.

There are so many awesome little things that we at all times order, and Lo Mai Gai (cantonese), or steamed sticky rice…lotus…leaf…chicken…thingies (I actually actually do not know what they're speculated to be referred to as in English, therefore the incredibly lengthy name of this post) is certainly one of them. This dim sum sticky rice-making stuff does take some time, but you can make an enormous batch of these wraps, steam them, and freeze them for later.

Flip off fire and return rooster meats, add darkish soy sauce, gentle soy sauce and oyster sauce. Assembling technique 1: Get a lotus leaf and put a layer of sticky rice (pre-steamed) after which put 1/3 of the filling on the center. Then place around 1 cup combination in the center of a lotus leaf and then wrap properly. It retains the unique taste of the sticky rice and thus types a robust distinction with the savory filling. Assembling technique 1: Get a lotus leaf and put a layer of sticky rice (pre-steamed) and then put ⅓ of the filling on the center.

Get the timing proper and you'll have the filling cooled simply in time to begin stuffing and wrapping the lotus leaf packets. The primary is to definitely not cook dinner the sticky rice before prepping the final product. It's simply too irritating to attempt to work with the cooked sticky rice whereas when uncooked you'll be hoc nau an ngon able to merely spoon it onto the lotus leaf for packaging. The primary time I made these I couldn't discover lotus leaves (verify a local Chinese language or bigger Asian market) and as an alternative used banana leaves. In a medium bowl mix the hen with all the rooster marinade substances.

Dried lotus leaves may be exhausting to search out, however they're usually present in Chinatown, and often within the shops that promote dried goods (in all probability the identical place where you find the dried shrimp). You can also make this without the leaves (or sub with banana leaves), however you will not have that same herbal fragrance of the lotus leaf. As an alternative of lotus leaves or parchment paper, the rice gets wrapped in a rooster thigh.

After at least 2 hours has elapsed, you will want to strain your rice through the use of your hand and take away any sediment (in some circumstances tiny pebbles) that may have discovered a way to your milled rice. You might also want to rinse and repeat to ensure that the rice is free of such sediment. Notice: If you're not able to eat just that immediate, you would go away the sticky rice basket uncovered to let cool. However, if you wish to hold the sticky rice warm, just close the sticky rice basket. Along with this, you could possibly cowl the sticky rice basket with a dish towel to help keep your sticky rice warm.

To be more particular, nuò mǐ jī is based on glutinous or sticky rice, that really isn't that sticky (no less than not like wrongly cooked rice). I love the marginally sweet and fragrant style of this rice on its own nevertheless, it is right here given added flavour from a rich filling, mostly constituted of meaty components. Nevertheless, I select to subsitute dried shrimps for recent ones, and to increase the amount of rice as I discovered it was a bit inadequate to be stuffed as wanted. Add the hen and hold sautéing for 1 minute or much less, stirring continually, till it is evenly browned however barely cooked.

At least 2 hours earlier than cooking it, put the rice in a shallow dish and add water to cowl it by 1 inch (2cm). On this case, put the rice in a high-sided round cake pan or steel bowl that fits into your steamer tray, stir in the salt and add the three/four cup water place it into the steamer tray and steam over boiling water for 25 minutes. Separate the two layers of each piece of leaf by slicing the place the leaf was folded to be packaged (three).

Prepare rice packages in steamer and steam for 1 hour 30 minutes make sure that to check water stage occasionally, topping up with extra boiling water if needed to stop it from going dry. But quickly after that, more and more youngsters had been asking me to deliver sticky rice to school, which was going for the highest bitter: The child with the ham and swiss normally gained. With this mentioned, small portions of cooked sticky rice could also be sufficient for an appetizing meal.

Recipe: Brandon Jew's Lotus Leaf-Wrapped Sticky Rice

1 of 13 Brandon Jew’s lotus leaf-wrapped sticky rice with Chinese sausage, peanuts, sweet sticky rice and chives is a reinvention of a dish his grandmother made. Russell Yip / The Chronicle Show More Show Less

2 of 13 Jew in the tiny kitchen of his S.F. apartment: “I want to celebrate tradition, but I also want to make food that tastes good to me.” Russell Yip / The Chronicle Show More Show Less

3 of 13 Chef Brandon Jew outside his San Francisco apartment. Russell Yip / The Chronicle Show More Show Less

4 of 13 Brandon Jew wipes duck fat off of duck confit, one of the ingredients he'll use to make lotus leaf-wrapped sticky rice. Russell Yip / The Chronicle Show More Show Less

5 of 13 Brandon Jew trims a lotus leaf for his sticky rice packets. Russell Yip / The Chronicle Show More Show Less

6 of 13 Brandon Jew fries dried scallops, left, and sautes mushrooms for his lotus leaf-wrapped sticky rice recipes. Russell Yip / The Chronicle Show More Show Less

7 of 13 Duck confit sits in a bowl in Brandon Jew's kitchen for use in one of his lotus leaf-wrapped sticky rice recipes. Russell Yip / The Chronicle Show More Show Less

8 of 13 Brandon Jew folds lotus leaves around sticky rice and other fillings. Russell Yip / The Chronicle Show More Show Less

9 of 13 Brandon Jew finishes folding a lotus leaf around sticky rice. Russell Yip / The Chronicle Show More Show Less

10 of 13 Brandon Jew's lotus leaf-wrapped sticky rice. Russell Yip / The Chronicle Show More Show Less

11 of 13 Brandon Jew places the lotus leaf-wrapped sticky rice packets in the steamer. Russell Yip / The Chronicle Show More Show Less

12 of 13 Brandon Jew makes lotus leaf-wrapped sticky rice on Friday, Jan. 30, 2015 in San Francisco, Calif. Russell Yip / The Chronicle Show More Show Less

13 of 13 One of Brandon Jew's lotus leaf-wrapped sticky rice recipes is seen on Friday, Jan. 30, 2015 in San Francisco, Calif. Russell Yip / The Chronicle Show More Show Less

A kaleidoscope of fillings

&ldquoAt the core of Cantonese cooking is an emphasis on the quality and freshness of ingredients,&rdquo says Jew. &ldquoThat&rsquos sort of been lost in most Cantonese restaurants in the States, but something I hope to demonstrate at Mister Jiu&rsquos, since it&rsquos very similar to the ethos of California cuisine.&rdquo

To that end, Jew says there are endless possibilities for fillings for these packets, depending on what&rsquos in season and your taste.

Duck Confit (see recipe) + Sauteed Shiitake Mushrooms (see recipe) + chopped roasted, salted peanuts + finely grated orange zest

Shredded ham hock meat + toasted sesame seeds + finely chopped Chinese chives

Sauteed Shiitake Mushrooms + chopped roasted, salted peanuts + finely chopped Chinese chives

Shredded ham hock + Fried Dried Scallops (see recipe) + thinly sliced lap cheong sausage + Chinese chives

Brandon Jew&rsquos Lotus Leaf-Wrapped Sticky Rice

The beauty of this recipe is its versatility the rice it can be topped with any combination of ingredients, including leftover bits of cooked meat and vegetables, including Jew&rsquos favorite combinations which are listed here. The stock that&rsquos used to cook the rice can be made ahead and the stuffed lotus leaves can be refrigerated for up to 2 days before steaming. You&rsquoll need to go to an Asian market for many of these ingredients.

12 dried lotus leaves

8 dried scallops

4 ounces dried matsutake or shiitake mushrooms

3 pounds bony chicken pieces (backs, necks, wings and feet)

3 quarts water

1 smoked ham hock

1 (2-inch) piece fresh ginger, peeled and cut in half lengthwise

Stems from ½ pound fresh shiitake mushrooms (reserve the caps)

6 green onions, white and light green parts only

For the packets:

8 cups sweet glutinous rice

¼ cup shoyu

3 tablespoons roasted peanut oil or almond oil

Toppings of choice (see suggestions and recipes)

1. Start the night before.

Put the lotus leaves in a large bowl, add water to cover and soak at room temperature overnight. Put the dried scallops and dried mushrooms in two separate small bowls. Add ½ cup of water to each bowl and let stand at room temperature overnight.

2. Make the stock.

In a large stock pot, combine the chicken, water and ham hock. Bring to a boil, skim any scum that rises to the top, then reduce to a simmer. Add the ginger, shiitake mushroom stems and green onions. Simmer for 4 hours, skimming occasionally.

Strain the stock through a fine-mesh sieve into a large bowl. Discard the vegetables. Remove the skin from the ham hock, finely shred the meat and set aside discard the bone.

Jew suggests adding the vegetables after the liquid has boiled, simply because it&rsquos easier to skim scum from the surface of the stock without the interefence from bobbing vegetables. The stock can be make several days ahead, cooked and refrigerated, or frozen up to 3 months.

3. Cook the rice.

Transfer 7 cups of chicken stock to a heavy-bottom pot reserve any extra stock for another use. Strain the dried scallops and mushrooms add that liquid to the chicken broth. Shred the scallops and set aside. Save the soaked mushrooms to use in the accompanying Sauteed Shiitake Mushrooms recipe.

Bring the stock to a boil stir in the rice, reduce to a simmer and cook, stirring often to prevent the rice from sticking to the bottom of the pan, until the rice has absorbed most of the liquid but is still soupy, about 10 to 15 minutes. Remove from the heat and stir in the soy sauce and peanut oil the rice will thicken as it stands.

&ldquoThe roasted peanut oil adds a really nice, nutty flavor to the rice,&rdquo says Jew, &ldquoand the little bit of fat makes it richer and prevents it from sticking to the lotus leaf when it steams.&rdquo

4. Make the packets.

Drain the lotus leaves. Put one leaf on a work surface and, with a sharp knife or pair of scissors, cut out the coarse stem at the base of the leaf. Spoon about 1/3 cup of the rice onto the bottom third of the lotus leaf. Add toppings (see suggestions and recipes), arranging them in a line down the center of the rice, then top with another 1/3 cup rice, spreading it so it covers the filling.

Fold the bottom of the leaf up and over the rice, then fold in the sides and roll the leaf away from you to form a tight rectangular package. Repeat with the remaining lotus leaves and rice, varying the fillings.

&ldquoGrowing up, this dish was frequently served at celebratory banquet dinners,&rdquo recalls Jew. &ldquoBut I always hated the fillings bits of cartilaginous chicken, overcooked egg yolks. You can use leftovers, but only leftovers you&rsquod want to eat.&rdquo

5. Steam packets and serve.

If making the packets ahead, refrigerate them up to 3 days. When ready to cook, set up a bamboo or other steamer over a pot of boiling water. Place packets in the steamer, in batches, if necessary. Reduce heat to a simmer cover and steam 30 minutes. Serve hot.

How to Make Sticky Rice in Lotus Leaf

Sticky Rice in lotus leaf (aka nor mai gai) is a leaf-wrapped sticky rice packet with pork, chicken, sausage and black mushrooms inside. The contents are steamed and then unwrapped for the diners at the table.

This is one of those dim sum dishes that is arguably best left to the professionals. Not because it’s especially difficult, but because making these sticky rice dumplings is so labor intensive that they’re best made in mass quantities. For our purposes as home chefs, I might even double up this recipe and then either freeze the rest or give them to friends. A better return for the same afternoon’s work.

In terms of preparation, get the rice started on its soaking and steaming process, then get dive in on the meat and mushroom filling. Get the timing right and you’ll have the filling cooled just in time to start stuffing and wrapping the lotus leaf packets.

Can you share any expert tips from your experience making sticky rice in lotus leaf? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below!

Sticky Rice in Lotus Leaf Recipe

Makes: 8 | Prep Time: 90 Minutes | Cook Time: 30 Minutes
Adapted From: Rhonda Parkinson


4 lotus leaves, cut in half
3 cups glutinous rice
4 Chinese dried black mushrooms
1 boneless, skinless chicken breast, 6 ounces
1/4 teaspoon salt
1 tablespoon Chinese rice wine
1 teaspoon cornstarch
2 Chinese sausages
1 clove garlic, peeled and chopped
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoons dark soy sauce
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
2 tablespoons vegetable oil for stir-frying
1/4 teaspoon sesame oil
Freshly ground black or white pepper, to taste


1. Soak the lotus leaves in hot water for 1 hour. Pat dry.

2. Cover the rice with water and let soak for 1 hour. Drain. Line a bamboo steamer with a cabbage leaf. Fill a wok approximately to the half-way point with water so that the steamer will be sitting above the water without touching. Bring the water to a boil cover the rice and steam for about 20 minutes. Remove the rice, cover and keep warm while preparing the remainder of the ingredients.

3. Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water, remove the stems and finely chop.

4. Cut the chicken into small cubes about the size of a postage stamp. Add the salt, 1 tablespoon rice wine and 1 teaspoon cornstarch. Marinate the chicken for 20 minutes.

5. Finely chop the sausages.

6. Peel and chop the garlic. In a small bowl, combine the rice wine, light soy and dark soy sauce. In a separate small bowl, dissolve the cornstarch in the water, and whisk into the sauce.

7. Heat a wok and add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they turn white and are 80 percent cooked through.

8. Add the sausages and the mushrooms. Stir-fry for a minute. Give the sauce mixture a quick re-stir then add in the middle, stirring quickly to thicken. Season with pepper, to taste. Cook for 1 to 2 more minutes to mix everything together and heat through. Remove from the heat and stir in the sesame oil. Cool.

9. To make the wraps, separate the rice and the filling into 8 equal sections, 1 section for each wrap. Lay out a lotus leaf in front of you. Place a portion of the rice mixture into the center of a lotus leaf. Add the meat and vegetable mixture over top, shaping the rice with your hands so that it forms a ring around the filling. Add more rice to cover.

10. Form a square parcel with the lotus leaf and tie it up with twine. Repeat with the remaining lotus leaves.

11. Steam the lotus leaf parcels, covered, on a heatproof plate in a bamboo steamer for 15 minutes, or until they are done.

Learn more about Sticky Rice in Lotus Leaf from these Experts

Zongzi | Chinese Sticky Rice Dumpling 粽子

From the kickoff of the World Cup in Brazil, to Wimbledon Championships, to NBA and Stanley Cup final, this June is one of the most exciting month for the sports fans around the world.

Ah, let’s also not forget the annual Dragon Boat Festival aka Duanwu Festival (端午節) , an annual sporting event and culinary festival that’s widely celebrated in every 5th day of the 5th month off the traditional lunar calendar.

The reason I get excited about Dragon Boat Festival is because of zongzi, a popular dish served around this holiday (and available year-round in China and Chinese supermarkets overseas).

For the uninitiated, Zongzi 粽子, aka Chinese sticky rice dumpling, or Chinese tamale, is a bamboo leaf wrapped dumpling filled with sticky rice and other savory or sweet ingredients. It shares a lot of similarities with tamale and it’s got quite a bit of history behind it (read up the legend here).

Growing up in China, I always looked forward to Dragon Boat Festival because that’s the only day of the year I’d have chance to eat zongzi made by my grandmother. Every year, grandma would start to prepare the zongzi a day or two before the festival. On the day of the festival, all the grandkids would gather around and help her fill up the dumplings. When the dumplings were finally cooked, all of us kids would rush to un-wrap that tender and delicious goodness and dig right in.

Today, with almost every Chinese grocery store carries it in the frozen food section. Getting zongzi cannot be easier, however, making your own zongzi is actually not as intimating as you might think (that is if you follow the step by step recipe below).

Before I turn over to Mrs. YiReservation who will be demonstrating the recipe, I just would like to point out that there are many regional variations on how zongzi is made. Depending on the region, you’ll come across zongzi made in different shapes with a wide range of filling ingredients.

This particular Cantonese style zongzi recipe is based on a recipe from Mrs. YiReservation’s mom. It’s packed with rich and savory ingredients such as pork belly, scallops and salted egg yolks. However, the filling is highly customizable so feel free to adjust to your own liking!


  • About 100 dried bamboo leaves
  • 1 ⁄3 cup dried shiitake mushrooms
  • 1 cup black-eyed peas
  • 1 ⁄2 cup raw whole shelled peanuts
  • 4 cups sticky (glutinous) rice
  • 1 tbsp. oyster sauce
  • Kosher salt
  • 1 ⁄2 cup soy sauce, divided
  • 1 ⁄2 cup shaoxing rice wine, divided
  • 2 tsp. grated fresh ginger, divided
  • 2 cloves garlic, minced, divided
  • 2 star anise, divided
  • 3 ⁄4 lb. boneless pork shoulder, cut into 1/2-inch by 2-inch strips
  • 3 ⁄4 lb. fresh pork belly, cut into 1/2-inch by 2-inch strips
  • 1 ⁄2 lb. dry Chinese sausage, cut into 1/2-inch cubes

Cantonese Sticky Rice Dumplings Recipe

(Printable recipe)
By Christine’s Recipes
Prep time: 30 mins (plus soaking time)
Cook time: 3 hrs
Yield: 20 dumplings (each about 170 grams)

  • 60 pieces bamboo leaves
  • 1 kg glutinous rice
  • 600 gm peeled mung beans
  • 350 gm pork belly, no skin
  • 8 shiitake mushrooms, soaked and shredded
  • 10 salted egg yolks (store-bought or homemade), halved
  • 2 tsp five spice powder
  • 1½ tsp salt
  • 1 tsp light soy sauce
  • ½ tsp sugar
  • white pepper, to taste
  • a dash Shaoxing wine
  • ½ tsp salt
  • ½ tsp sugar
  • 1½ Tbsp salt
  • 2 tsp sugar
  • 1½ Tbsp oil
  • 3 tsp salt
  • 2 tsp sugar
  • 2 tsp oil
Top left: glutinous rice. Bottom right: smooth side of a bamboo leaf.
  1. Cut the pork belly into chunks, about 3cm in size. Mix with marinade and refrigerate for 2 to 3 days. Sauté the mushrooms until aromatic. Mix with the seasonings. Set aside.
  2. Rinse mung beans and rice separately. Soak mung beans for at least 4 hours or overnight. Drain well and mix with seasonings. Soak rice for at least 1 hour. Drain well and mix with seasonings.
  3. Soak bamboo leaves one day ahead or overnight until softened. Use a sponge or clean cloth to wipe clean both sides of each bamboo leaf. Carefully place the leaves into a large pot. Pour boiling water to cover all the leaves. Add about 1 tablespoon of oil. Cook over high heat. Bring it to a boil. Remove from the heat. Keep the lid on and let it cool down or until warm. (Remark: By doing this, the bamboo leaves won’t break easily while wrapping.)
  4. To wrap dumplings, please refer to this tutorial video. Layer two leaves, with the smooth sides up and form a cone. Add the fillings in this order: 1 heaped tablespoon of rice, 1 heaped tablespoon of mung beans, pork belly, mushrooms and salted egg yolk, then followed by 1 heaped tablespoon of mung beans and 1 heaped tablespoon of rice. Add another leaf around the edge of the cone to make the edge wider. Fold the leaf towards the middle, upper remaining part of the leaves towards the back. Use kitchen string to wrap tightly around the dumpling. Repeat this step to finish wrapping the rest of the dumplings. Place the dumplings in a large pot. Pour boiling water to cover all the dumplings. Cook over high-medium heat for 3 hours. Drain out the dumplings and let them cool down.

  • I used a thermal cooker to save energy. Simply bring the dumplings with boiling water to a boil, then continue to cook for 5 minutes. Place the pot into the outer container, cover for about 1.5 hours. Then remove the pot from the container and cook over high heat to bring it boil again. Place it back into the container for 1.5 hours. Done.
  • If your pot is not large enough, cook the dumplings in two batches.
  • Bamboo leaves are dried in the sun. Their colour should be light yellow or light green. After soaking, the smell is very fragrant.
  • Beware of those are in bright green colour. They might be treated by some chemicals. Do prepare more bamboo leaves than enough as some of them might break apart while wrapping. If the leaves have been soaked with oil, they won’t break apart easily. If you find any broken along the way of wrapping, don’t panic. Just place another leaf over and wrap with string to prevent any rice from coming out. That’s easy.

***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.

Watch the video: Το φυτό λωτού είναι επίσης γνωστό ως το δέντρο οφθαλμών λωτού ή το φυτό - Сергей Глядько