Glutinous Rice in Lotus Leaf
Tender pork and mushrooms folded into sticky glutinous rice, steamed in fragrant lotus leaves. A classic dim sum–style dish that looks impressive but comes together in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 520
- Protein
- 22g
Ingredients
- 2 cups glutinous rice
- ¾ lb pork shoulder, boneless
- 6 whole dried shiitake mushrooms
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 4 whole lotus leaves, dried
- 1 whole scallion, thinly sliced
Instructions
- 1
Soak glutinous rice in cold water 20 minutes, then drain well.
- 2
Soak dried mushrooms in 1 cup hot water until soft, ~15 minutes. Reserve liquid, slice mushrooms.
- 3
Cut pork into 0.5-inch dice. Soak lotus leaves in warm water until pliable, ~10 minutes.
- 4
Heat 1 tbsp sesame oil in a skillet over medium-high. Cook pork, stirring often, until no pink remains, ~6 minutes.
- 5
Add mushroom slices and cook 2 minutes until fragrant. Pour in soy sauce, stir once, then remove from heat.
- 6
Combine cooked pork mixture, drained rice, and 0.5 cup reserved mushroom liquid in a bowl. Toss until rice is evenly coated.
- 7
Lay a lotus leaf flat. Spoon ~0.75 cup rice mixture into center. Fold leaf over to enclose, seam-side down.
- 8
Repeat with remaining leaves and rice. Arrange packets seam-side down on a steamer rack over simmering water.
- 9
Steam covered for 25 minutes. Packets should feel firm when pressed. Serve hot, garnished with scallion.
Tools you’ll need
- large bowl
- 12-inch skillet
- steamer rack
- large pot or wok with lid
- knife and cutting board
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