Lo Mai Gai (糯米鸡), or Sticky Rice in Lotus Leaf, is one of the most satisfying dim sum offerings — a fragrant parcel of glutinous rice steamed with Chinese sausage, chicken, shiitake mushrooms, and dried shrimp, all wrapped in a lotus leaf that infuses every grain with its unmistakable earthy aroma.
This recipe comes from a dim sum master who showed me that the key to perfect lo mai gai is soaking the rice overnight and steaming it twice — once to cook the rice, and again after wrapping, to marry all the flavors together in the lotus leaf.
Why This Lo Mai Gai Recipe Works
- Fragrant, chewy sticky rice — double-steaming ensures perfectly cooked, flavorful rice every time
- Authentic dim sum filling — Chinese sausage, dried shrimp, shiitake, and chicken create layers of umami
- Lotus leaf aroma — the leaf infuses the rice with a subtle, earthy fragrance that makes this dish unique
- Make-ahead and freeze — assemble and freeze, then steam from frozen for an instant dim sum fix
Where to Find Chinese Ingredients
- Dried lotus leaves — dried lotus leaves are essential for the signature aroma
- Glutinous rice — glutinous sweet rice, soaked overnight
- Chinese sausage (lap cheong) — Chinese pork sausage, sliced thinly for pockets of savory sweetness
- Dried shrimp — dried shrimp add a concentrated umami burst
Step-by-Step Lo Mai Gai
Prep (overnight + 30 minutes)
- Soak 300g glutinous rice in cold water overnight. Drain.
- Soak 2 dried lotus leaves in warm water for 30 minutes until softened. Pat dry. Cut each into quarters.
- Soak 4 dried shiitake mushrooms and 2 tbsp dried shrimp in warm water for 20 minutes. Dice mushrooms (reserve soaking liquid).
- Slice 1 Chinese sausage thinly. Dice 150g chicken thigh into small pieces. Marinate chicken: 1 tsp soy sauce + 1 tsp Shaoxing wine + 1 tsp cornstarch.
Cook and Assemble
- Steam drained rice for 20 minutes. While hot, mix with 1 tbsp oyster sauce + 1 tsp sesame oil + 2 tbsp mushroom soaking liquid.
- Stir-fry sausage, chicken, mushrooms, and dried shrimp in 1 tbsp oil for 3 minutes. Season with 1 tbsp oyster sauce + 1 tsp sugar + 1 tsp white pepper.
- Lay a lotus leaf piece shiny-side up. Place 1/3 cup rice in the center. Top with 2 tbsp filling. Cover with another 1/3 cup rice. Fold like a parcel — bottom flap up, sides in, top flap over. Secure with kitchen twine.
- Steam parcels over high heat for 20 minutes. The lotus leaf perfume will fill your kitchen.
- Serve hot in the leaf. Each diner unwraps their own parcel at the table.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice?
No — glutinous (sticky) rice is essential for the signature chewy, cohesive texture. Regular rice will be too dry and crumbly.
Are lotus leaves edible?
No — the lotus leaf is used only for wrapping and flavoring. Discard it before eating. The rice inside absorbs the leaves fragrance during steaming.
How long do these keep?
Assembled (uncooked) parcels freeze beautifully for up to 3 months. Steam from frozen for 25 minutes. Cooked parcels keep 3 days in the fridge — re-steam for 10 minutes.
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