Lo Mai Gai (Lotus Leaf Wrap) Recipe
Lo Mai Gai is a traditional dim sum dish featuring sticky rice, Chinese sausages, and vegetables steamed inside lotus leaves.
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Instructions
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Start boiling water in a wok for steaming.
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Soak lotus leaves and sticky rice separately in water for 1 hour; simultaneously, soak dried mushrooms in hot water for 20-30 minutes.
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Drain the rice, pat the lotus leaves dry, then drain, squeeze, remove stems, and finely chop the mushrooms.
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Line a bamboo steamer with parchment paper, add the drained rice in an even layer, and steam for 25 minutes; keep warm.
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Cut chicken into 1/2-inch cubes and marinate for 20 minutes with salt, 1 tablespoon rice wine, and 1 teaspoon cornstarch.
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Prepare other filling ingredients: slice or chop sausages, and peel and chop garlic.
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Combine 1 tablespoon rice wine, light soy, and dark soy sauce in one bowl; in another, dissolve 1 1/2 teaspoons cornstarch in 1 tablespoon water, then whisk into the soy mixture.
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Heat vegetable oil in a wok over medium-high heat, stir-fry garlic for 30 seconds, then add chicken and stir-fry for 3 minutes until opaque.
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Add sausages and chopped mushrooms to the wok, stir-fry for 1 minute; then add the prepared sauce mixture, stirring quickly until thickened.
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Season with pepper, cook for 1-2 minutes until heated through, then remove from heat, stir in sesame oil, and allow the filling to cool.
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Divide the cooked rice and cooled filling into 8 equal portions; on a lotus leaf, flatten half a rice portion, top with filling, form a rice ring, and cover with the remaining rice.
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Fold the lotus leaf around the filling to form a square parcel, ensuring complete coverage, and secure with kitchen twine; repeat for all portions.
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Steam the secured lotus leaf parcels for 15 minutes.
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Remove twine, unwrap the parcels, and serve, discarding the lotus leaves.