Lo Mai Gai (lotus leaf wraps) is a popular dim sum dish is made by steaming lotus leaves filled with sticky rice, Chinese sausages, and other vegetables.
- 4 lotus leaves, cut in half
- 1 1/4 cups glutinous rice (sticky rice)
- 4 Chinese dried black mushrooms
- 1 boneless, skinless chicken breast, 6 ounces
- 1/4 teaspoon salt
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon cornstarch
- 2 Chinese sausages (lop cheong)
- 1 clove garlic, peeled and chopped
- 1 tablespoon Chinese or Japanese 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, or as needed
- 1/4 teaspoon sesame oil
- Freshly ground black or white pepper, to taste
- One hour ahead of time, prepare the rice and lotus leaves: Soak the lotus leaves in hot water for 1 hour. Pat dry. Cover the rice with water and let soak for 1 hour. Drain.
- Next, steam the rice. Line a bamboo steamer with parchment paper or 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.
- 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.
- 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.
- Finely chop the sausages. 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.
- 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.
- 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.
- To make the wraps, separate the rice and the filling into 8 equal sections, 1 section for each wrap. Lay 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.
- Form a square parcel with the lotus leaf and tie it up with twine. Repeat with the remaining lotus leaves.
- Steam the lotus leaf parcels, covered, on a heatproof plate in a bamboo steamer for 15 minutes, or until they are done.
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||2 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|