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

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4 июл 2023

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Комментарии : 127

@MrJ3 Год назад

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

@roberts3677 10 месяцев назад

I agree

@czeshirecat6278 10 месяцев назад

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

@emw5492 6 месяцев назад

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

@void.reality Год назад

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.

@swisski Год назад

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!

@holeman1 Год назад

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

@krila3978 Год назад

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!

@iammarcnixon Год назад

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

@alliefee8596 9 месяцев назад

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

@susieangelo6410 Год назад

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 Год назад

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

@stopthatluca 7 месяцев назад

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

@JamieRoberts77 Год назад

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

@yanglu9555 Год назад

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

@cameronwong7608 Год назад

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!

@dmittleman9757 Год назад

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

@Silverhands Год назад

Outstanding video. I can't wait to try this

@bernicedavenport1142 Год назад

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

@johnw5154 Год назад

Looks lovely. Thanks

@veekleek7535 Год назад

I really want to make these now. My favourites.

@albertobaldillo3913 Год назад

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

@GolDreadLocks Год назад

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! 😋👏

@kellythomas6507 Год назад

Love your recipes 💕

@ScottRedstone Год назад

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.

@joejackson3415 Год назад

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

@pgm5693 3 месяца назад

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

@redbunnytail9528 Год назад

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.

@MP-cb6im Год назад

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!

@-RONNIE Год назад

Thank you for an interesting recipe 👍🏻

@user-vv5wo6pz9n Год назад

THANK U, I LOVE YOUR VIDEOS

@alantan5894 3 месяца назад

Thank you!

@geanawattiebhajan120 Год назад

❤love all your receipes

@hayatisalim2069 Год назад

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.

@Smiley_101 Год назад

I had this and it soooo good !

@PERFECTDARK10 Год назад

My favorite chef ❤

@sherrygirlgg2492 Год назад

Oh i so love this

@jperry6779 Год назад

Looks perfect.🤤

@sharonfound4493 Год назад

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

@divegabe Год назад

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!

@josephinecolond8933 5 месяцев назад

Nice yummy I will try❤

@ScottRedstone Год назад

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. 😊

@baygones1 2 месяца назад

❤🎉great presentation😊👍

@yttean98 Год назад

Delicious.

@suztheultimateq2011 Год назад

Love that even you will admit to cooking errors! You are human ❤. You're truly the best source of Chinese cooking on RU-vid! 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 9 месяцев назад

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 Год назад

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 Год назад

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!

@jacintaambojnon9599 Год назад

So yummy by just looking at it 😊❤❤

@edithwarria4794 Год назад

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 🇦🇺

@emalynbohol5955 3 дня назад

I will try this

@tracyalan7201 11 месяцев назад

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.

@kathleenwest1463 Год назад

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 Год назад

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 4 месяца назад

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!

@restitutodeguzman6088 Год назад

Amazing

@jojohsieh0806 11 месяцев назад

I love this receipe this very delicious cusine of chinese

@astra1653 Год назад

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! 🤞👩🏼‍🍳❤

@VastlyGames 8 месяцев назад

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.

@bukanchef322 Год назад

waowww sangat enak.kue ini

@Tee1471 10 месяцев назад

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

@patriciamurashige6879 Год назад

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

@kailanishaffer5784 Год назад

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.

@NH_RSA__ Год назад

Looks wonderful! There's an asian market here so all the components should be available. <a href="#" class="seekto" data-time="292">4:52</a> 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.).

@anthonycirami8500 Год назад

Yessss

@bullzeyes23 Год назад

Very true. In restaurants there are very small.

@hinas_for_life 11 месяцев назад

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

@antoniobroccoliporto4774 Год назад

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

@karenrobbins6656 Год назад

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

@EbonRaven Год назад

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

@robertlee4172 Год назад

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.

@barbrafite9876 Год назад

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

@pepocucurbita2133 Год назад

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

@Aarkwrite Год назад

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

@bernicedavenport1142 Год назад

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

@almeidacheang7853 8 месяцев назад

muito bom e gostoso,so olhando,from Brazil

@AbcdLon-yb4wn Год назад

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..

@Enginerr82 Год назад

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

@theresa5059 Год назад

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

@Salmy-tp4ez Месяц назад

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?

@maeverlylilith9295 Год назад

💜💜💜

@andrewskitoyukak48 Год назад

😍😍😍

@lennykai1298 Год назад

what stove do you use? could you link it?

@pooi-lengwong100 Год назад

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

@LesZajac 2 месяца назад

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 2 месяца назад

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

@LesZajac 2 месяца назад

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

@yorha2b278 Год назад

What's the alternative to shiitake mushroom?

@riffmeisterkl Месяц назад

Do you need to cook the rice before steaming ?

@nightwhisper7940 Год назад

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).

@srkpk3808 10 месяцев назад

Can I try with parch paper?

@uncledave8857 Год назад

You don't have a rice cooker? Don't let Uncle Roger hear you say that! hahaha I'm only kidding with you. I really enjoy your channel. Looks delicious.

@sunking7616 Год назад

It looks extremely good. Fresh af😎🥰❤️

@oningjohnson4965 Год назад

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

@edporter9355 Год назад

👍👍👍👍👍👍

@CutoDracon Год назад

It's like an Asian tamale!❤

@shavonwalker2550 Год назад

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.

@GoogleUser-dn9mn 15 дней назад

Can you make this without shrimp?

@Kayla-sb4kv Год назад

Hi everyonnnnnnnnnnnee ❤

@jimt5683 5 месяцев назад

I love this shit. I buy it take home and air fry it so f good!

@hanavesely9287 Год назад

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 Год назад

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

@MrDanbecker Год назад

🙂👍

@__allen Год назад

💌

@roserostami2476 Год назад

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 Год назад

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

@angelinadcunha2686 Год назад

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

@SoupedUpRecipes Год назад

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

@lqdxoni1 Год назад

my stomach is in love

@cookingpotatorecipe Год назад

👍 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, 👍👌👌👌👍💕💯💕🌹🌺🌙⭐🫶💞💞💗💗💗

@merinsan Год назад

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?