Sticky Rice Lotus Leaf Parcels

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A beloved Cantonese dim sum classic, these parcels wrap savory glutinous rice with marinated chicken, Chinese sausage, mushrooms, and dried shrimp inside lotus leaves, then steam them until the leaves perfume every grain. Each unwrapped bundle releases an earthy, smoky aroma that defines the dim sum cart experience.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 65 gCarbs
• 4 gFiber
• 4 gSugar
• 35 gProtein
• 980 mgSodium
• 520 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 4 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the parcels and rice

• 4 large dried lotus leaves (plus 1 spare)
• 2 cups glutinous (sweet) rice
• 1 tablespoon vegetable oil
• 3 cups water for soaking

For the filling

• 1 lb boneless skinless chicken thighs, diced into 1/2-inch pieces
• 2 Chinese sausages (lap cheong), diced
• 6 dried shiitake mushrooms, rehydrated and diced
• 2 tablespoons dried shrimp, rehydrated and minced
• 3 shallots, finely minced
• 3 cloves garlic, minced
• 2 scallions, sliced (for garnish)

For the seasoning

• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper
• 1 tablespoon toasted sesame oil
• 1/2 teaspoon kosher salt

Directions

1. Soak the lotus leaves in a large bowl of hot water for 30 minutes until soft and pliable; rinse and drain. Soak the glutinous rice in cool water for at least 4 hours or overnight, then drain well. Soak the shiitake mushrooms and dried shrimp separately in warm water for 20 minutes until tender, reserving 1/4 cup of the mushroom soaking liquid.
2. Toss the diced chicken with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and the white pepper; set aside to marinate for 15 minutes. Dice the rehydrated mushrooms and mince the rehydrated shrimp.
3. Heat the vegetable oil in a wok over medium-high heat. Add the shallots and garlic and stir-fry for 30 seconds until fragrant. Add the diced Chinese sausage and cook for 1 minute to render its fat, then add the mushrooms, shrimp, and marinated chicken; stir-fry for 5 to 6 minutes until the chicken is just cooked through.
4. Add the drained rice to the wok along with the remaining soy sauces, oyster sauce, Shaoxing wine, sugar, salt, and reserved mushroom soaking liquid. Stir to coat everything evenly and cook for 2 minutes until the liquid is absorbed. Remove from heat and taste for seasoning.
5. Lay one lotus leaf shiny-side down on a work surface. Spoon about 3/4 cup of the rice mixture into the center, shaping it into a log. Fold the bottom third of the leaf up over the filling, then fold in the sides and roll tightly into a rectangular parcel. Repeat with the remaining leaves and filling.
6. Arrange the parcels seam-side up in a bamboo steamer lined with parchment. Steam over rapidly boiling water for 45 minutes, replenishing water as needed, until the rice is tender, translucent, and infused with the lotus leaf aroma. Rest for 5 minutes before serving hot, garnished with sliced scallions.

Cook’s Notes

• Soak the glutinous rice overnight for the best plump, glossy texture; shorter soaks yield harder grains.
• Do not overfill the parcels or the rice will spill during steaming; leave at least 1 inch of leaf on every side for sealing.
• Serve with a small dish of sweet soy sauce, chili crisp, or Hoisin for dipping to balance the rich filling.
• Lotus leaves are sold dried in Asian markets and keep indefinitely in a cool, dark pantry.
• Leftover parcels reheat beautifully when re-steamed for 10 to 12 minutes; avoid microwaving which toughens the rice.

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