DIM SUM - Sticky Rice Dumpling Recipe (Lo Mai Gai)
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- Опубліковано 30 тра 2024
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Lo mai gai, also known as "sticky rice with chicken in lotus leaf wrap”, is a classic dim sum dish. It is so gooey and flavorful. I like to wrap many ingredients in it. Everything together, plus the fragrance of the lotus leaf - create an amazing combination.
🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**Main Ingredients (Enough to make 8 big lo mai gai) **
- 8 pieces of dried shiitake mushroom [Amazon link: geni.us/XAbMOL]
- 1/3 cups of dried shrimp [Amazon Link: geni.us/v3zLV]
- 6 lotus leaves (Product Link - curatedkitchenware.com/produc...)
- 2 piece of Cantonese sausage [Homemade Cantonese sausage recipe: • Homemade Cantonese Sau... ]
- 2.5 cups of glutinous rice [Amazon Link: geni.us/Zo1jfgV]
- 3 to 3.5 cups of water to cook the rice (The water amount depending on different cooking tool)
- 3 pieces of chicken thigh
*The Seasoning for Marinating the Chicken*
- 1/2 tsp of white pepper [Amazon Link: geni.us/93Id0E]
- 1 tsp of dark soy sauce [Amazon Link: geni.us/T4vy]
- 1 tbsp of oyster sauce [Amazon Link: geni.us/P0u6]
*The Seasoning for Precooking the Filling*
- Oil to sauté the filling
- 1 tbsp of minced garlic
- 1 tbsp of Chinese cooking wine [Amazon Link: geni.us/3hdHAM]
- 1.5 tbsp of soy sauce
- 1 tbsp of oyster sauce
- 1/2 tsp of five spice [Amazon link: geni.us/G4yA9Z]
- 1 tsp of dark soy sauce
- cornstarch water (2 tsp of water + 2 tsp of cornstarch)
- salt to taste
*Instruction*
- Soak 8 pieces of dried shiitake mushroom and 1/3 cups of dried shrimp for 1 hour or until soft. Cut the mushroom into small pieces. Drain the shrimp and mince them.
- Slice 2 pieces of Cantonese sausage into thin pieces.
- Soak 6 pieces of lotus leaves for 40 minutes. Each lo mai gai uses 1/2 of the leave.
- Marinate some boneless, skinless chicken with 1 tsp of dark soy sauce, 1 tbsp of oyster sauce, 1/2 tsp of white pepper. Let it sit for 30 minutes.
- Wash 2.5 cups of glutinous rice several times until the water is clear. Drain it completely. Add 3 cups of water to it. Set the rice cooker to rice setting and just wait for the button to pop.
- Add a tiny touch of oil to the wok. Put in the sausage and sauté for a few minutes. Then add the minced shrimp. Stir over medium heat for a couple of minutes. Set this aside.
- Add more oil to the same wok, along with 1 tbsp of garlic. Put in the chicken stir for 3 minutes on medium heat. Add the mushroom, 1 cup of the water (Use the water that we soak the mushroom and the shrimp with), 1 tbsp of Chinese cooking wine, 1.5 tbsp of light soy sauce, 1 tbsp of oyster sauce, 1/2 tsp of five spice, 1 tsp of dark soy sauce, some cornstarch water to thicken the sauce a little bit. Taste to adjust the saltiness. It should be a little saltier than what you normally like because we will take out the chicken and the mushroom. Save the sauce for the rice.
- The rice is ready. Put it in a big mixing bowl. Pour in the sauce, and mix it until you don’t see any white rice.
- Now you have everything ready, let’s wrap the lo mai gai. Take half cups of rice. Put it on the lotus leaf. Flatten it and form it into a rectangle shape. Then add some chicken, mushroom sausage and shrimp on top. Add another layer of rice on top of it. Start folding it from one side of the leaf. Roll over the rest of the leaf like that. If you see any extra leaf standing out, you just fold that in as well. Now you finished one lo mai gai. You just keep doing the rest.
- Once you are done with all of them, put them in a steamer. Steam it above boiling water on high heat for 30 minutes and serve. - Навчання та стиль
We made this for Chinese New Year and it was the perfect memory for my two little boys (who happen to be 1/2 Chinese 1/2 Italian). The recipe was really great even though we had to use banana leaves instead of lotus leaves.
I can't tell you how much I appreciate you making these videos. When I see one pop up on my list, I go, "I'm saving this for last, it will be the best."
Thank you for watching my videos always=)
Id love to say how much your videos have helped me cook. Literally couldn't make these amazing foods without you. You kick ass girl!
This chefs cooking makes me wanna eat...
Finally a not complicated lo mai gai! i will try to make this for my mom she loves chinese cooking!♥️ Yyeeyy!!! Thank you!❤️ Here in the Philippines lotus leaves are quite expensive maybe I can substitute it with banana leaves thanks again!♥️😋😋😋
I made this recipe today!! It was AMAZING! I am half Cantonese but I've always struggled with getting my flavours correct, as my family seem to decide their seasonings by some magic I can't fathom. But this recipe has resulted in a PERFECT sticky rice! So delicious! Thank you!
I'd recommend oiling the lotus leaf lightly so that the sticky rice won't stick as badly to the leaf when eating :)
Looking forward to making this for my son. His all time favorite when going to the tea house. Thanks Mandy for such a thorough presentation.
Thank you for watching my videos. Will love to know how it goes when you try=)
This is one of my favorite dim sum items and it's 2:15 AM and I'm SALIVATING!
I made them, and it was amazing! Your recipe was so easy to follow! Thank you!
Oh wow, I'm salivating uncontrollably!
I am a Malaysian Chinese living in the US and have been looking for a good instructions on making Lo mai gai. Thank you for doing this video. I am excited to try it!
The most detailed instructions and the best recipe for this dish! Thanks so much for sharing! Great job!! Looooooove it!!!
I have tasted this during my stay at Hongkong Airport in a day, it taste so good , it was really comforting during those hard day so I remember and search for this recipe and came across yours which similar. Thanks for sharing.
Than you so much for sharing your wonderful recipes. I can't wait to eat like a super saiyan. 😋
Oh awesome. I’m so glad you did this recipe. I’ve been wanted to do these ever since I saw them on someone’s travel video on dim sum. Thank you!
That looks wonderful! Thank you 🤗
I had this in London - I love it! The lotus leaf gives unique and unforgettable taste!
Thank you Mandy!
oh my gosh... whenever I see a recipe I get out my grocery list for ingredients to buy! everything is so clearly instructed..... and you're love of cooking really comes through... ! I've made quite a few of your recipes since I found your channel a few months ago... everything... and I mean everything... turned out perfectly.... delicious! I really wanted to thank you for your video on the Chinese sauces.. the different kinds available and what they are for and why.... I learned a lot .... I always do watching any of your recipes.....!
I made this, and my family loved it. Thank you for sharing!!
Dat looks good da sticky rice
I haven't made this in years but will do so now. Mixing the leftover marinade/cooking sauce in with the rice is something I haven't seen before but will definitely do now. Thank you for making this video!
BEST COOKING CHANNELL FOR ASAIN FOOD THANK YOU
This is the best version of this famous dish. I like the idea of using the sauce for the rice instead of using just soy sauce (for the rice).
Wonderful! I can't wait to try it
My grandmother used to make this for us. Thank you for sharing your recipe. 😍
This is one of my favorite dim sum, I've been wanting to make it forever! I just need lotus leaves, I'm gonna make it this weekend 🙏🙏🙏 thank you!
This looks so delicious!
You are a great teacher. Very clear and well paced instruction. You are careful about every step. And you anticipate the problems we may be facing....
These look so so soo amazing!!
I absolutely loooove this channel, so many great dishes!!!
Looks great!
Wow this is by far the easiest recipe I've seen for this dish. Thank you!
I am going to try this recipe I will let you know how it turned out. Thank you for sharing the recipe.
Its been 20 years since I've had these. Can't wait to make them.😍
Excellent Mandy. Best
Looks sooo good, I want some
Very good recipe, nothing complicated thanks!
yummy! thank you for sharing this recipe
Thank you so much!
This is one of my favorite dim sum dish. Thank you!!!
This is my favorite video you've made!
That looks delicious
Mandy, thank you so much. I made these today and they are incredible. Better than NYC Chinatown dimsum restaurants! Adding the sauce to the rice is fantastic!
This recipe is da bomb! It almost made my mother cry with joy when she tasted it. I cheekily added extra belly pork slices to it cos I love my meat and it tastes so good!
Thumbs waay up for the extra pork belly!!❤❤
Delicious!!!! I've just discovered your videos, love your recipes!!
Although I speak spanish, your explanations are great!!!
It's like a tamal made of rice. That's neat.
I have been so inspired by your recipies! I made broccoli beef today using your cornstarch-egg white trick and it turned out super tender!
Thank you for watching and I am so happy that you enjoyed the recipe.
Amazing! I made it and stuffed a chicken with it - delicious !
Mmmm...it looks yummy!, thanks for sharing yr video and recipe, I will cook it next time.
Looks so delicious
Very cool!🤗
Whew it looks sooooo yummy. I wanna try this for lunch. Thanks so much for sharing. Looking forward for more delicious and easy to make recipes.
Cooking it now, thanks for the recipe Mandy! 😀
What's the sauce you added to the rice
I’m going to try this!! Thanks so much for sharing :-)
Tx for the recep
Thanks for the recipe. My daughter is obsessed with this
My favorite when going out for tea brunch!
yes, it's a classic, love it! Can't wait to try this at home now!
Never thought to use the soaking liquid of the mushroom to add to the sauce... Genius!
when you cook rice with rice cooker, try to add the soaking liquid of the mushroom and the rice will be very fragrant.
Now, I'm patiently waiting for Pheonix Claws, then I will be very pleased!!
thank you for this recipe, it is one of my favourite!
Finally. These lo mai gai have always been my favorite dim sum. I've tried to figure them out a few times in the past with lousy results. I'm ready to try again. :)
Thank you so much for your video and recipe for the sticky rice we made it it was perfect
I just made this today (March 23). Excellent recipe. Everybody loved it and thought it was tasty. Thanks Souped Up!
Nice! I am happy that you enjoyed the recipe.
This is my favorite rice dish (Dimsum), thank you very much for sharing and teaching us how to make it❤️
Mines too!!👌👍❤❤
So excited - Have my lo ma gai all wrapped up and ready to steam for later! Next time am going to brave the rolling pin and try making your dumplings!
Thank you
I love it so much
Thnx you for sharing this recipe I've been looking for this recipe as I always eat this at yum cha restaurant sooo yummy..
oh im making this today!
So happy I found this channel!!!
Thank you for watching. Hope you keep enjoying my videos.
I'm sure I will. I have a big Asian supermarket very close to me and can easily acquire most of the ingredients :D Now I just need to start cooking your fabulous recipes yay!!!
A hint that the owner of our local dim sum restaurant gave me years ago is that these microwave beautifully! You can wrap them tightly in plastic wrap and freeze. Let them thaw completely then microwave, still in the wrap, for 2-3 minutes. It comes out pretty good!
Thank you for the tip. I think it might work
She‘s awesome. I think her husband is American. I love listening to her speak English.
Nice menu to share
Thanks😊😊😊😋
I already have subscribed, you have great recipes, thank you
Looks so good. I have to try to make it someday. Quarenteen makes it hard to find the ingredients. Saved for later
wonderful..
Merci beaucoup
Yes, it’s delicious, I tried it and it was super yummy, I also garnished it with a little Spring Onions (chopped pieces). Another version I cooked was with adding Szechwan sauce, to give it a spicy tangy flavour, it came out Super. Thanks
Thanks
so yummm!
looks so very good.
I love it❤️
Let's get started!
see you next time! Love all your shows even though I cannot make this due to the impossibility of finding the correct wrapping
Thank you for watching my videos always. You can try with the banana leaf but it won't have the same aroma=)
Ditto...I'm dying to make but live in the yukon where lotus leaf is not available ..I so love going for dim sum in Vancouver B.C. and having this tho...hope to get my hands on some lotus leaf one day and make it!!
Son deliciosos! Mi marido me los hace....
Oh my! Mandy, I can smell the aroma! Its so unique and special. I made this once a long while ago because I was craving it and I found some lotus leaves in a shop in Seattle. I didn't have dried shrimp but I did have sausage and mushrooms and of course chicken. Your recipe is so much better than the one I followed and your addition of the sauce to the rice is pure genius! Now I just have to procure some new lotus leaves..... I can't wait to make this again. Thank you Mandy. ..........so, now dreaming about the sublime aroma of lotus leaf infused treasures!
I am so happy that you like this recipe. Will love to know how it goes when you try.
As soon as I can get some lotus leaves on line I will make this. It's my favorite "dimsum" dish. I used to eat it all the time in Chinatown in NYC when I lived there and I crave it now but I live in the country. Its the aroma of the lotus leaf that makes it so special I think. Ill keep you posted! Thanks again!
love the recipe. may have to cook the sticky rice ahead of time next time I make it at home.
It usually takes 25 minutes in the rice cooker. Doesn't really need to cook them ahead of the time.
Because of the density of the package, cooking it from raw will take hours.
My grandmothers and my mother-in-law does one wrapped in bamboo leaves that literally weighs in at 2/3 of a pound. It's usually filled with outer layer of glutinous rice and yellow mung beans, a piece of marinated pork belly, Chinese sausage, red beans, peanuts, dried shrimp and/or dried scallop, and a salted egg yolk. The whole package would be tied and hung from sticks so they would dangle in the boiling water pot for easy removal.
@@HeadlessChickenTOHi Headless chicken, I think you are referring to Zhongzi, not lo mai Gai (yum cha dish)
It's the Bomb!!!
I love Lo mai gai
Thank you so much!! It is my husband's favourite and i had no idea how to make it. I am just wondering can i make a lot and freeze some of them?
That looks delicious! Thanks for the recipe! A lot easier than joong! (Zhongzi) I know joong is a different food, but, most of the ingredients are the same! You’re adorable!
I so like the recipe of lotus leaf glutinous dumpling ...i will try make it bcz i tasted it when i was in SINGAPORE before..
Started purchasing ingredients little by little at Kowloon grocery store last time I was there so I can put this together soon. All I need now are the leaves and a bigger steamer.
This was fly my guy 😎👌
Please please show us how to make honey walnut shrimp!!! Love all your videos you’re amazing!!!
Interesting dish i will give it a try. I love your cooking videos there isnt much youtubers i subscribe to but your channel is cool.
Thank you. Will love to know how it goes when you try=)
Yes .-. I'll definately let u know how it turns out. :) when i make it.
great vid
I tried your recipe because it sound so interesting, but I found the rice too mushy. I would suggest not to cooked the rice first, using raw rice and allowed to steam longer (like 90mins) this will give the rice more time to absorb the leaf's aroma also gives the rice more texture and body.
I love your videos, you are so clear and the way you explain is so easy to follow too, you sound like my mom, who seem to know how to cook everything from birth. Keep up the great work and thank you. :D