Lotus Sticky Rice

This is a staple of dim sum. We haven't sourced lotus leaves yet, so we use bamboo leaves. Banana leaves are too soft and not as easy to work with, but possible also.

• Ingredients
Wrappers:
• 3 dried lotus leaves or 16 dried bamboo leaves
Rice:
• 2 cups stick (glutinous) rice
• 2 1/2 cups water
• 2 tsp soy sauce
• 1/2 tsp 5 spice powder
• 1 tsp sugar
Place rice in strainer and rinse under cold water until the water runs clear. Combine all ingredients except for lotus leaves in rice cooker and cook according to instructions.
Soak the lotus leaves in water for a few hours to soften. Wipe clean with a clean towel and cut into 4-6 pieces in the shape of a triangle or wedge. If using bamboo leaves; soak to soften and wipe clean. Set the leaves aside
Filling:
• 1/2 tsp 5 spice powder
• 1 tsp toasted sesame oil
• 1/2 tsp white pepper
• 1 tsp salt
• 1 tsp sugar
• 1/2 cup cooking wine
• 1 tsp cooking oil
• 5 dried shiitake mushrooms, reconstituted, stems removed
• 2 Chinese sausages, sliced about 1/4" thick
• 1/2 lb ground chicken, cooked
Combine 5 spice powder, sesame oil, pepper, salt, sugar and wine. Set aside.
Preheat wok or skillet over medium-high heat, add the oil. Once the oil begins to shimmer add the mushrooms and stir-fry until fragrant and slightly golden. Add the sausage and cook until it turns bright red before adding chicken.
Continue to stir-fry until the chicken begins to warm. At this point, add the premixed seasonings. If you want, ignite the pan to flambee. Reduce the heat to medium and cook until most of the moisture in the pan has reduced.
To assemble, place a piece of lotus leaf in front of you. Spread 1/4 cup of cooked rice onto the center of the leaf into a 4" square. Place 2-3 Tbsp filling in the center of the rice. Place another 1/4 cup of cooked rice over the filling. Fold the edges of the leaf in towards the center to cover the rice.
Steam the rice packages for 8 minutes before serving. Yield 8 packages of rice.