* Exported from MasterCook *
Steamed Sausage Buns
Recipe By : Dim Sum Dumpling Book; formatted by Patti Burgess
Serving Size : 1 Preparation Time :0:00
Categories : Dimsum
Amount Measure Ingredient -- Preparation Method
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4 cured Chinese pork sausages (Lop Cheung)
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons dark soy sauce
1/2 tablespoon sesame oil
1 Steamed Bun Dough recipe
Cut sausages in half, lengthwise and diagonally. In a shallow dish, combine the oyster sauce, soy sauce, and sesame oil. Add the sausage and marinate for 30 minutes.
Cut 8 pieces of parchment paper (or waxed paper) into rectangles, 3 1/2x 2". Set aside.
Using Steamed Bun Dough recipe, roll dough into a cylindrical piece 8" long. cut into 8-1" pieces. Work with one piece at a time, covering the remaining pieces with a damp cloth. Roll pieces into sausage shapes 12" in length.
Hold the sausage piece by its thinly cut end together with one end of the 12" length of dough. Pres, then wrap the dough around the sausage in a spiral until dough is rolled around the sausage piece. Place the rolls on the pieces of paper and place ina steamer 1" apart to allow for expansion. Steam for 15-20 mins. Serve immediately.
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NOTES : You can freeze these with superb success. Defrost thoroughly and allow to come to room temp. Then steam 3 mins or until hot.
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