THE ART OF DIM SUM - Sticky Rice Lotus Leaf Wraps Recipe

[@MrJ3]

Your channel is really among the best cooking channels on the whole website.

[@roberts3677]

I agree

[@czeshirecat6278]

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 KZbin channel so that we have enough to follow. Hugs and thank you for the education. ❤❤❤❤❤❤

[@emw5492]

Completely agree, so refined but it feels like regular home style cooking.

[@swisski]

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!

[@cameronwong7608]

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!

[@Tee1471]

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

[@susieangelo6410]

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! 💜

[@pepocucurbita2133]

Thank you for detailed recipes. I miss China and your channel is keeping to remind me of it.

[@holeman1]

Thank you, Mandy for a great job in explaining the process as always.

[@krila3978]

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!

[@eddiebush2518]

This is by far my favorite Dim Sum Appetizer.. When I lived in California ther was only one place that I would buy if from. I finally tried to make it and it turned our ok but now like the restaurant's and there's was huge. I am in Jacksonville, Florida now and the Chinese food here is horrible. I found an international market miles away from where I live and they have a cooked food section and the sticky rice in the lotus leaf was really good; but like you said it is very small and expensive. I am in the process now of buying all of the ingredients from the international market so that I can make my own. Your recipes are easy to follow but I wish that you had a digital or online version because it is easier to follow the videos. I am going to buy the cook book anyway and still use the videos when I want to see what it should look like. Thank you so very much for all you do.

[@suztheultimateq2011]

Love that even you will admit to cooking errors! You are human ❤. You're truly the best source of Chinese cooking on KZbin! 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!

[@sitmengchue4077]

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.

[@mykelevangelista6492]

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. 👍

[@wastrelway3226]

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!

[@divegabe]

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!

[@ScottRedstone]

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. 😊

[@NH_RSA__]

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.).

[@JamieRoberts77]

Exquisite as always. I’m going to my nearby Asian market this weekend. Going to pick up the ingredients!! Thanks, Mandy!

[@alliefee8596]

I LOVE Lo Mai Gai! Thank you for sharing this easy way to make it

[@kathleenwest1463]

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.

[@morel1796]

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.

[@andersonomo597]

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!

[@albertobaldillo3913]

I never get tired of eating this One of my favorite recipes Thank you for showing us.

[@johnbaker1040]

That was instructive and looks great! I love this dish!

[@iammarcnixon]

This is one of my FAVORITE dishes from childhood at Dim Sum! Can’t wait to try your recipe!

[@void.reality]

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.

[@shinylittlepeople]

Looks incredible! It’s been ages since I’ve had it and now I’m really craving it!

[@kailanishaffer5784]

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.

[@redbunnytail9528]

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.

[@hayatisalim2069]

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.

[@bernicedavenport1142]

I have learned so many things from you, recipes as well as the explanation of what you are doing and why.

[@GolDreadLocks]

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! 😋👏

[@MP-5am]

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!

[@ScottRedstone]

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.

[@LesZajac]

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?

[@SoupedUpRecipes]

Japanese short grain rice has a completely different texture compared to glutinous rice. I don't recommend using it.

[@LesZajac]

@@SoupedUpRecipes Thank you very much. Glutinous rice it is.

[@yanglu9555]

Thanks Mindy. Im going to make a lot of this tomorrow and freeze it up.

[@stopthatluca]

Yes, thank you, tried it and it's really good!

[@joejackson3415]

I'm so impressed with your skills and knowledge. 😊

[@jojohsieh0806]

I love this receipe this very delicious cusine of chinese

[@tracyalan7201]

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.

[@pgm5693]

Was in Chinatown yesterday.love these since I was little.will mk these soon.Cheers.PGM

[@VastlyGames]

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.

[@dmittleman9757]

Ooh! I just had some for dim sum. She’s right, they are SO delicious!

[@aJustACallMeAl]

Thank you!

[@veekleek7535]

I really want to make these now. My favourites.

[@Ma.TheresaCompleto]

thank you I'll try this

[@patriciamurashige6879]

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

[@edithwarria4794]

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 🇦🇺

[@bukanchef322]

waowww sangat enak.kue ini

[@snowwhitecotam5389]

Thank you for sharing

[@Silverhands]

Outstanding video. I can't wait to try this

[@-RONNIE]

Thank you for an interesting recipe 👍🏻

[@emalynbohol5955]

I will try this

[@baygones1]

❤🎉great presentation😊👍

[@geanawattiebhajan120]

❤love all your receipes

[@hinas_for_life]

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

[@johnw5154]

Looks lovely. Thanks

[@astra1653]

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! 🤞👩🏼‍🍳❤

[@inotu8972]

Good job !

[@Smiley_101]

I had this and it soooo good !

[@PERFECTDARK10]

My favorite chef ❤

[@sharonfound4493]

My favorite dim sum! You made my day....

[@riffmeisterkl]

Do you need to cook the rice before steaming ?

[@bullzeyes23]

Very true. In restaurants there are very small.

[@josephinecolond8933]

Nice yummy I will try❤

[@Enginerr82]

Hey what make and model is that portable electric cooktop that you use ?

[@bernicedavenport1142]

Do you have a cookbook? And if not , please do!

[@Salmy-tp4ez]

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?

[@kellythomas6507]

Love your recipes 💕

[@yttean98]

Delicious.

[@yorha2b278]

What's the alternative to shiitake mushroom?

[@sherrygirlgg2492]

Oh i so love this

[@restitutodeguzman6088]

Amazing

[@fmurphy9671]

Hello I like your videos they’re easy to follow.question how long did it take you to cook your gluten is rice?

[@SoupedUpRecipes]

I explained it at 7:35

[@eugeniatodea6636]

Hi. Very nice recipe. Thank you. But I have a question: can lotus leaf be replace with something else?

[@lennykai1298]

what stove do you use? could you link it?

[@antoniobroccoliporto4774]

This is my favorite when I go for DimSum. Thank you…this is a lot of work though

[@karenrobbins6656]

This looks doable. I’ll try this after I find the ingredients

[@jperry6779]

Looks perfect.🤤

[@pooi-lengwong100]

What is a good substitute for shrimp? I am allergic to it. Thank you.

[@srkpk3808]

Can I try with parch paper?

[@hanavesely9287]

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 .

[@SoupedUpRecipes]

here - curatedkitchenware.com/products/nature-dried-lotus-leaves

[@jacintaambojnon9599]

So yummy by just looking at it 😊❤❤

[@nightwhisper7940]

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).

[@barbrafite9876]

This is my all time favorite dim sum dish I can't wait to make them, love your show

[@EbonRaven]

This sounds so good! I have most of the ingredients, so I will have to try it soon.

[@robertlee4172]

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.

[@oningjohnson4965]

Can you eat the lotus leaves coz it’s been steamed

[@Neneh-u1n]

THANK U, I LOVE YOUR VIDEOS

[@GoogleUser-dn9mn]

Can you make this without shrimp?

[@AbcdLon-yb4wn]

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..

[@roserostami2476]

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

[@SoupedUpRecipes]

Hi, you can purchase the knife set on my website - curatedkitchenware.com/products/damascus-kitchen-knife-set Thank you for the support

[@pepocucurbita2133]

It was the best thing I've tried in HK. While Guangzhou was remembered by seafood at any type.

[@angelinadcunha2686]

Hi I’m allergic to shrimp, can I replace it with something else? Please suggest thanks

[@SoupedUpRecipes]

You can skip it and use more sausage. It will just miss the shrimp taste.

[@shavonwalker2550]

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.

[@anthonycirami8500]

Yessss

[@theresa5059]

Aww! You sound so home sick. 😢 The recipe looks delicious. 😋 (Restaurants are a bit stingy with the fillings. 😜)

[@almeidacheang7853]

muito bom e gostoso,so olhando,from Brazil

[@Aarkwrite]

I just had this yesterday and I was thinking of finding the recipe 😱 KZbin algorithm spying 😂

[@merinsan]

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?

[@tessie7e777]

Another commenter indicated they do freeze well, but indicated reheating in microwave. Not sure about re-steaming.

[@SoupedUpRecipes]

yes, they can freeze and resteamed.

[@kongliao3698]

woa varly varly lomantic

[@CutoDracon]

It's like an Asian tamale!❤

[@lucvaillancourt8580]

I can't find dried shrimp, even in the local asian market. :(

[@Jan-bella]

I wonder if you can use fresh shrimp.

[@swisski]

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.

[@alifahlifestyle]

👍 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, 👍👌👌👌👍💕💯💕🌹🌺🌙⭐🫶💞💞💗💗💗

[@andrewskitoyukak48]

😍😍😍