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

@roberts3677

8 ай бұрын

I agree

@czeshirecat6278

8 ай бұрын

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

@emw5492

4 ай бұрын

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

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.

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!

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!

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. 😊

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.

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

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

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!

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

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! 💜

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!

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

11 ай бұрын

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

2 ай бұрын

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!

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

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

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

11 ай бұрын

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!

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

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

Thank you!

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

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

Looks lovely. Thanks

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

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

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

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

Outstanding video. I can't wait to try this

❤love all your receipes

I really want to make these now. My favourites.

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.

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.

❤🎉great presentation😊👍

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! 😋👏

Love your recipes 💕

Thank you for an interesting recipe 👍🏻

I had this and it soooo good !

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

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.

waowww sangat enak.kue ini

Love that even you will admit to cooking errors! You are human ❤. You're truly the best source of Chinese cooking on KZread! 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

8 ай бұрын

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.

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!

My favorite chef ❤

I love this receipe this very delicious cusine of chinese

Oh i so love this

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.

Looks perfect.🤤

Delicious.

Nice yummy I will try❤

THANK U, I LOVE YOUR VIDEOS

Amazing

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

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.

So yummy by just looking at it 😊❤❤

Looks wonderful! There's an asian market here so all the components should be available. 4:52 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.).

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 🇦🇺

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! 🤞👩🏼‍🍳❤

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.

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

Yessss

Very true. In restaurants there are very small.

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..

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

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

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

muito bom e gostoso,so olhando,from Brazil

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

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

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).

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

what stove do you use? could you link it?

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

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

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

What's the alternative to shiitake mushroom?

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

23 күн бұрын

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

@LesZajac

22 күн бұрын

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

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.

Can I try with parch paper?

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

It's like an Asian tamale!❤

💜💜💜

😍😍😍

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

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

10 ай бұрын

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

👍👍👍👍👍👍

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.

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

10 ай бұрын

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

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

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

@SoupedUpRecipes

11 ай бұрын

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

🙂👍

💌

Hi everyonnnnnnnnnnnee ❤

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?

@tessie7e777

11 ай бұрын

Another commenter indicated they do freeze well, but indicated reheating in microwave. Not sure about re-steaming.

@SoupedUpRecipes

11 ай бұрын

yes, they can freeze and resteamed.

my stomach is in love

Mindy if you're married, I think your husband is a really lucky guy!

👍 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, 👍👌👌👌👍💕💯💕🌹🌺🌙⭐🫶💞💞💗💗💗

I can't find dried shrimp, even in the local asian market. :(

@Jan-bella

11 ай бұрын

I wonder if you can use fresh shrimp.

@swisski

11 ай бұрын

I’m not so sure that fresh shrimp are a good substitute, unless you follow Mandy’s tutorial on how to dry them first, which is possible but quite laborious. The only ones I found in my Asian market were tiny, but they keep forever in a closed jar with a desiccant. If you can find all the other ingredients, you could opt to make it without the shrimp, and it would taste fine.

Lol!! There's no way I'm going to attempt to make this. Fortunately, there's a dim sum joint close by, they make an excellent Lo Mai Gai: $3.35 each. Can't beat that price; same size as yours.

@SoupedUpRecipes

11 ай бұрын

you are so lucky

@sfdanceron1

11 ай бұрын

@@SoupedUpRecipes If you ever come to SF, the place is called "Dim Sum Bistro" (4.5 stars on yelp) located in Chinatown. Even with all the bad press of SF, Chinatown is still Chinatown. No homeless or addicts.

Isn't it a old video?

IF RICE STICKS AT THE BOTTOM, TAKE OFF HEAT, SEAL WITH TIGHT LID AND STAND FOR 10 MINS. THEN, FLUFF.

Sad u dropped the 5 spice