ChineseAppetizer

Recipe Story

origins & traditions

These elegant lotus leaf wrapped rice parcels are a beloved dim sum classic that brings together the earthy aroma of dried lotus leaves with perfectly seasoned glutinous rice. Each parcel is carefully filled with a harmonious blend of shiitake mushrooms, dried shrimp, Chinese lap cheong sausage, and tender chicken, all bound together with sticky rice that absorbs the complex flavors during steaming. The lotus leaves impart a subtle floral fragrance that elevates this dish beyond ordinary rice preparations. Traditionally served during festivals and special gatherings, these parcels represent abundance and good fortune in Chinese culture. The preparation involves soaking both the lotus leaves and glutinous rice, creating a flavorful filling mixture, then wrapping and steaming until the rice becomes tender and infused with all the aromatic ingredients. Each bite offers multiple textures and layers of umami-rich taste.

Instructions

step by step

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Soak glutinous rice in cold water for at least 4 hours or overnight, then drain thoroughly.
Soak dried lotus leaves in warm water for 30 minutes until softened, then rinse and pat dry.
Heat wok over medium-high heat and add vegetable oil. Stir-fry diced chicken breast until just cooked through, about 4 minutes. Remove and set aside.
In the same wok, add mushrooms and stir-fry for 3 minutes until fragrant. Add dried shrimp and cook for another 2 minutes.
Add the soaked rice to the wok along with soy sauce, oyster sauce, sesame oil, and white pepper. Stir-fry for 5 minutes until rice is lightly coated and fragrant.
Add chicken back to the wok, mix well, and season with salt. Remove from heat and let cool slightly.
Lay one lotus leaf flat with the smooth side down. Place approximately 3/4 cup of rice mixture in the center.
Fold the leaf over the filling like wrapping a package, tucking in the sides to create a secure rectangular parcel. Tie with kitchen twine if needed.
Repeat with remaining leaves and filling.
Arrange parcels in a steamer basket, seam side down. Steam over boiling water for 35-40 minutes until rice is fully cooked and tender.
Remove from steamer and let rest for 5 minutes before serving. Unwrap at the table to release the aromatic steam.

Lotus Leaf Wrapped Sticky Rice Parcels

4.9 (63)

Traditional Chinese sticky rice bundles filled with savory mushrooms, chestnuts, and Chinese sausage, steamed in fragrant lotus leaves for an authentic dim sum experience.

medium

1h 15m

6 servings

Ingredients

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Main

3 cups rice-white, glutinous/sticky rice variety, soaked

Filling

200 grams chicken-breast, diced into small cubes
1 1/2 cups mushrooms, shiitake, diced
100 grams shrimp, dried shrimp, soaked and chopped

Seasoning

3 tablespoons soy-sauce
2 tablespoons oyster-sauce
2 teaspoons sesame-oil
1 teaspoons salt, to taste
1/2 teaspoons black-pepper, white pepper preferred

Cooking

3 tablespoons vegetable-oil, for stir-frying

Aromatics

2 teaspoons ginger, minced
3 cloves garlic, minced
1/2 pieces onions, small dice

Chef Tips

expert advice

•For best results, use authentic dried lotus leaves available at Asian markets - they provide the signature fragrance that makes this dish special.

•If lotus leaves are unavailable, bamboo leaves can be substituted though the flavor profile will differ.

•The rice should be soaked long enough to reduce cooking time but not so long that it becomes mushy.

•When wrapping, ensure the parcels are tight enough to hold their shape but not so compressed that steam cannot circulate.

•You can customize the filling with other ingredients like lap cheong Chinese sausage, salted egg yolk, or dried scallops for a more luxurious version.

•Make these parcels ahead and refrigerate for up to 2 days before steaming, which actually allows flavors to meld beautifully.

•For a vegetarian version, omit the chicken and shrimp and increase the mushrooms and add diced water chestnuts for crunch.