* Exported from MasterCook *
CHINESE PORK SAUSAGE BUNS (LOP CHEUNG BOW)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Dim Sum
Yee
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Karen Adler FNGP13B.
-Yield: 2 doz.
-----DOUGH-----
-1/2 recipe of the
- basic steamed bun dough*
-----FILLING-----
6 Pairs Chinese pork sausage
*Recipe is included in this collection. Cut sausages
into halves. You should have 24 3-inch sausages.
WRAPPING: Divide dough into 24 balls. Roll each ball
into 2 inch rounds. Place sausage in middle and fold
dough over, leaving ends open. Place seam side down on
square piece of wax paper. Let rise in warm place for
1 hour or so. COOKING: Steam for 110 minutes. Pork
Sausage Bun can also be baked at 350 degrees for 20-25
minutes. Mix beaten egg whites with a little water and
sugar and brush buns (to keep crust soft). Brush with
melted butter when done. DO AHEAD NOTES: Make ahead
and freeze. Reheat by steaming or baking 325 degrees
in loosely wrapped foil for 25 minutes. COMMENTS:
Chinese sausage imparts a sweet flavor rather than the
spicy flavor of most other sausages. They are
available in Chinatown stores. If you like liver, try
liver sausages as well. Source: "Dim Sum" by Rhoda
Fong Yee. Formatted for MM by Karen Adler FNGP13B.
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