Lotus Leaf Rice Dumplings

These pleasing rice dumplings are wrapped in lotus leaves instead of sheets of nori seaweed for a change to create a satisfying yet light snack or lunch.

This recipe is extracted from Sushi published by Ryland Peters & Small (£14.99) Photography © Ryland Peters & Small

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Ingredients for Lotus Leaf Rice Dumplings

How to make Lotus Leaf Rice Dumplings

  1. Rinse and drain the rice, then soak in 600 ml/2. cups water for 2 hours.
  2. Meanwhile, cut each folded lotus leaf in half lengthways. Submerge the leaves in hot water and leave to soak for 30 minutes, pressing down if they float up. Trim the leaves with kitchen scissors/shears until they are a
  3. similar size and trim off the hard stalk end.
  4. Drain the rice thoroughly. In the bowl of a rice cooker, place the rice, salt, sesame oil and 250 ml/1 cup water. Cook following the packet instructions.
  5. Mix the chopped chicken with the cornflour. Put the oil in a large frying pan/skillet over a high heat and fry the chicken for 3 minutes. Add the mushrooms, sliced leek and sausage and cook, stirring for a further few minutes. Lower the heat and add the oyster sauce, soy sauce, Shaoxing rice wine and caster/superfine sugar. Stir-fry until chicken is cooked and the vegetables are tender. Set aside to cool.
  6. Divide the cooked rice into 8 portions. With wet fingertips, divide each portion of rice in half. Shape 8 half-portions into rectangles in the centre of each lotus leaf half. Put 1 tablespoon of chicken mixture on top and spread evenly. Top the meat with the other halves of rice to cover them completely.
  7. Fold the bottom of the leaves up over the rice. Fold in the left and right sides, and then roll each leaf away from you towards the curved edge to make a rectangular packet. Place the dumplings seam-side down on the bamboo steamer. Steam over boiling water for 45 minutes, or until heated through. Serve warm.
© Speciality Cooking Supplies Limited 2024

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