THE ART OF DIM SUM - Sticky Rice Lotus Leaf Wraps Recipe
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- Опубліковано 4 лип 2023
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Glutinous rice - geni.us/glutinous-rice
Dried shiitake mushroom - geni.us/dried-shiitake
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Your channel is really among the best cooking channels on the whole website.
I agree
There’s yourself, Chinese Cooking Demystified and Made With Lau that I follow religiously. Each of you are amazing. Nobody could be ‘first’ and I’m glad there’s more than a single UA-cam channel so that we have enough to follow. Hugs and thank you for the education. ❤❤❤❤❤❤
Completely agree, so refined but it feels like regular home style cooking.
Once you have wrapped the Lo Mai Gai, you can freeze them. Making this another wonderful Chinese dish (like siu mai, wontons, jiaozi etc) that you can make in bulk, and then have many meals frozen and ready to go. Steam for about 40 minutes from frozen.
Oh my, this is one of my most favourite dim sums. If it’s on the menu I have to try it. I love the savoury silky quality of the rice, opening it up like a present and discovering the yummy treasure inside. Xie xie ni Mandy for sharing with us your version!
Thank you, Mandy for a great job in explaining the process as always.
I love watching your videos! They're always so relaxing and informative. Even if it's something I'll never be able to make, I still end up watching it!
This is one of my FAVORITE dishes from childhood at Dim Sum! Can’t wait to try your recipe!
I LOVE Lo Mai Gai! Thank you for sharing this easy way to make it
Yes, thank you, tried it and it's really good!
Looks lovely. Thanks
Exquisite as always. I’m going to my nearby Asian market this weekend. Going to pick up the ingredients!! Thanks, Mandy!
❤love all your receipes
Thank you, Mandy for this Easier-Can-Do Recipe with Helpful Tips. I agree, the ones at the Restaurant are super tiny and barely has any flavor. But with yours, being made at home and stuffed with good quality ingredients, you know it's the Clear Winner! 💜
Thank you for detailed recipes. I miss China and your channel is keeping to remind me of it.
Outstanding video. I can't wait to try this
Thanks Mindy. Im going to make a lot of this tomorrow and freeze it up.
I never get tired of eating this
One of my favorite recipes
Thank you for showing us.
Love your recipes 💕
Thank you for an interesting recipe 👍🏻
I've probably eaten a thousand of these in my life and like someone else's comment I thought it must be so hard to make! I'm running to the Asian store now to buy lotus leaves to make my own! Thank you for the simple and easy recipe!
I have learned so many things from you, recipes as well as the explanation of what you are doing and why.
I'm so impressed with your skills and knowledge. 😊
I really want to make these now. My favourites.
I had this and it soooo good !
Ooh! I just had some for dim sum. She’s right, they are SO delicious!
Thank you!
I’m making this very soon. I love sticky rice. With your help I may put together an entire dim sum Sunday for my friends. Your recipes ALWAYS work. Off to Hong Kong market on Hester St in NYC.
Thank you so much for this step by step instructive video!
Sticky rice in lotus leaves is my favourite followed by chicken feet in bean sauce, ( Phoenix Claw) I always order these two first! Sesame balls, shrimp dumpling, shrimp spring rolls, Now I am hungry!
Coconut pudding for desert!
😋👏
Nice yummy I will try❤
My favorite chef ❤
❤🎉great presentation😊👍
Amazing
Looks perfect.🤤
Delicious.
This is my favorite dimsum, now I know the leaf is lotus leaf, I will try to make lo mai gai, thank you so much.
Heading now to 99 Ranch. They have the hard to find dried lotus leaves. Another excellent recipe from my favorite cooking and food tech teacher. My go to food to be stored in fridge when lazy of cooking. Thank you, teacher Mandy!
Oh i so love this
Really great 'snack' if you have a place, that sells them. They can even be 'sketchy,' as in small, less meat surprise, inside, but it's win win, because even if the store 'stacks' on glutinous rice in their recipe, the glutinous rice with the brown flavor from sauce, is still worth it. One of the best Chinese takes on rice and meat. It's kinda like the opposite of 'lembas,' the elvish 'shortbread' from 'Lord of the Rings.' Lembas is light and I believe it gives you a feeling of air. Lo Mai Gai is heavy and dense with flavor. My 90 year old mother gets competitive when she sees Mandy making Lo Mai Gai.
My favorite dim sum! You made my day....
None of my Chinese relatives actually make this, but it is absolutely delicious.
It is a lot of work but since I now have a large Chinese supermarket in London nearby where I can get the leaves I might try this.
Thanks for the recipe!
THANK U, I LOVE YOUR VIDEOS
I love this receipe this very delicious cusine of chinese
So yummy by just looking at it 😊❤❤
waowww sangat enak.kue ini
Made this today. Everything but the lotus leaf. I used corn husks that I keep for making tamales. Another 5***** recipe. I soaked rice for 3 hours then steamed it instead of finishing in a pot.
The husks were not as well formed at lotus would have been but Friday night tasted like Sunday Dim Sum. Used my own chili oil recipe. This recipe joins the other Mandy gems.
Don’t just watch these videos - make the dishes. 😊
So much work for it but it is delicious. It's one of my go to dishes to order when I'm eating Dim Sum.
I've tried to make these before. Epic failure, then I found your video. I love that you took the time to go slowly and show everything. I can't get lotus leaves in my city so I went to look for banana leaves yesterday. None. A little google search showed me I can use little ceramic bowls put the filling on the bottom then cover with the rice, cover bowl with tin foil and WOW it worked. Your recipe and directions are perfect. Thank you, I will be making this a lot and who knows maybe one day I will be able to get Lotus Leaves here LOL
I'm about to give it a go, so fingers crossed! I've had the ones made at the Asian market I love, and they're absolutely delicious, but I want to see if I can do it at home... Here's hoping! 🤞👩🏼🍳❤
Was in Chinatown yesterday.love these since I was little.will mk these soon.Cheers.PGM
My favorite ever dim sum! These freeze beautifully btw. I completely cook them then wrap them individually in plastic wrap. Reheat, still wrapped, in the microwave. 90% the same as freshly made.
Yesss, tho I suggest you to steam them to really get that freshly made taste. Microwaves tend to dry your food, specially rice. I feel it changes its texture. Best dimsum by far, takes me back to my child hood in china.
Thanks for the tip about freezing them! Just made my first batch, ran out of rice after wrapping 3 (oops!) but have lots of filling and leaves left. They're not that hard to make but doing a batch for those short of time/feeling lazy dinners will be worth the tiny bit of extra effort to make a whole bunch! Cheers from Oz!
I do love eating these, but have never made them. For some reason, i thought they were very complicated to make, but you did a great job in explaining the process and now I'm confident enough to give them a go. 👍
It's not complicated, but it takes a long time. Start the soaking and marinating the day before and they are a great breakfast, and Mindy says. My ex-wife made this. I left her three times because of the hellishness of her disposition, but always came back for her cooking, JK!
Hello Soup up Recipe. Love watching your videos. It looks beautiful I’m know it will taste deliciously good 👍🦋🌈🌺💖❤️😊😘🙏🏻from Edith in cairns Queensland Australia 🇦🇺
Love that even you will admit to cooking errors! You are human ❤. You're truly the best source of Chinese cooking on UA-cam! You give excellent directions, tips, and substitutions. I always look forward to your videos and am excited when my alert goes off from you. Thanks for sharing your culture with the world! It's a yummy one!
I dont cook the rice through. Just fry it a bit. But i soak the rice overnight.
Thanks for sharing your version.
The special fragrance of lotus leaves is irreplaceable.
My favorite my mother use to cook. Thank you for this recipe. My mother passed away 20 years ago and I have been hunting for this recipe.
This is one of my favorite dim sum items. Most of the places near me use pork instead of chicken but I love it all.
I don’t even like this item, but my gfs love it so I will try to make it.. I actually think I would try to eat it as well.looks yummy
Hello again Mandy, another delicious looking recipe that I have to try but could I use parchment paper that is made especially for steaming use as I want to try making them on a budget first time around, LoL
Looks wonderful! There's an asian market here so all the components should be available.
4:52 One thing I've found: Flip the knife and use the back to move the cut up pieces. It's easier on the knife edge (and the cutting board.).
Very true. In restaurants there are very small.
This looks doable. I’ll try this after I find the ingredients
This is my favorite when I go for DimSum. Thank you…this is a lot of work though
This sounds so good! I have most of the ingredients, so I will have to try it soon.
muito bom e gostoso,so olhando,from Brazil
Yessss
This is my all time favorite dim sum dish I can't wait to make them, love your show
I like the heat and eat aspect of this dish. Fast food, Chinese style.
I'll forgo the lotus leaves, salt the chicken pieces overnight, then stick the chicken and sausage in a stainless steel sauce pan with the glutinous rice.
With a lid, bring it to a rolling boil, stir, lower heat to "medium" for 5 minutes, then shut off the heat. Let it finish on the stove top for a full 15 minutes.
It doesn't taste the same, inelegant looking, and very ABC-like. (I'm Canadian, so...CBC) To add flavour, I use Buldak 2x spicy sauce with Kikkoman sesame oil.
Do you have a cookbook? And if not , please do!
Thanks for the recipe. I've always wanted to eat this but I can't because of the pork sausage. What's the best substitute for the sausage?
Hey what make and model is that portable electric cooktop that you use ?
It was the best thing I've tried in HK. While Guangzhou was remembered by seafood at any type.
what stove do you use? could you link it?
I just had this yesterday and I was thinking of finding the recipe 😱 UA-cam algorithm spying 😂
It looks extremely good. Fresh af😎🥰❤️
What's the alternative to shiitake mushroom?
Just wondering, when you've just cooked a Chinese dish, how do you keep it warm when you set it aside when you're doing another dish? I've heard about keeping it warm in a microwave or an oven, but I thought you could wrap it in clingfilm (in the dish).
Sticky rice preparation not really bad..even Chinese may have used it frequently. We naga mostly used it during special events or festive season.I would end up by ..sticky rice can be prepare in another way..soon after the rice is kept in water you can directly wrap them up along with whatever you had mix up and put in the simmer pot to cook...you will find exactly the best recipe..
What is a good substitute for shrimp? I am allergic to it. Thank you.
Love your recipes and your explanations. I have a question about the rice. Can I use Japanese short grain (sushi) rice? I have a lot! Thank you?
Japanese short grain rice has a completely different texture compared to glutinous rice. I don't recommend using it.
@@SoupedUpRecipes Thank you very much. Glutinous rice it is.
Aww! You sound so home sick. 😢
The recipe looks delicious. 😋
(Restaurants are a bit stingy with the fillings. 😜)
Can I try with parch paper?
😍😍😍
💜💜💜
I'm curious... What would you say is the most challenging part of this recipe? From what I'm seeing, it's mostly the time spent to prep the ingredients, but I could be wrong.
It's like an Asian tamale!❤
Can you eat the lotus leaves coz it’s been steamed
👍👍👍👍👍👍
Where to get lotus leaf? I have left egg whites from black preserve eggs. Any ideas what I can use it for? I mean to cook as ingredient or else .
here - curatedkitchenware.com/products/nature-dried-lotus-leaves
You don't have a rice cooker? Don't let Uncle Roger hear you say that! hahaha I'm only kidding with you. I really enjoy your channel. Looks delicious.
Dear Mandy
I live in London and I have a question can I buy the knives from you and not amazon. If I buy one set of knives and I like it and I would like to order another set would I get discount thank you
Hi, you can purchase the knife set on my website - curatedkitchenware.com/products/damascus-kitchen-knife-set
Thank you for the support
I love this shit. I buy it take home and air fry it so f good!
Hi I’m allergic to shrimp, can I replace it with something else? Please suggest thanks
You can skip it and use more sausage. It will just miss the shrimp taste.
🙂👍
I absolutely love sticky rice, particularly with meat. The problem is to cook something like this takes a long time, so I wont cook it often.
Because I wont cook often, I want things I can freeze, then I cook a big batch in one time.
So my question is, can this be frozen?
Another commenter indicated they do freeze well, but indicated reheating in microwave. Not sure about re-steaming.
yes, they can freeze and resteamed.
💌
my stomach is in love
Hi everyonnnnnnnnnnnee ❤
👍 Friend, thank you very much for sharing such a beautiful video, I am very impressed by the whole video, I have liked it, go ahead, stay with me, 👍👌👌👌👍💕💯💕🌹🌺🌙⭐🫶💞💞💗💗💗
Mindy if you're married, I think your husband is a really lucky guy!
I can't find dried shrimp, even in the local asian market. :(
I wonder if you can use fresh shrimp.
I’m not so sure that fresh shrimp are a good substitute, unless you follow Mandy’s tutorial on how to dry them first, which is possible but quite laborious. The only ones I found in my Asian market were tiny, but they keep forever in a closed jar with a desiccant. If you can find all the other ingredients, you could opt to make it without the shrimp, and it would taste fine.
Lol!! There's no way I'm going to attempt to make this. Fortunately, there's a dim sum joint close by, they make an excellent Lo Mai Gai: $3.35 each. Can't beat that price; same size as yours.
you are so lucky
@@SoupedUpRecipes If you ever come to SF, the place is called "Dim Sum Bistro" (4.5 stars on yelp) located in Chinatown. Even with all the bad press of SF, Chinatown is still Chinatown. No homeless or addicts.
IF RICE STICKS AT THE BOTTOM, TAKE OFF HEAT, SEAL WITH TIGHT LID AND STAND FOR 10 MINS. THEN, FLUFF.