Chinese Recipe for Steamed Pork Sausage Buns
One of my favorite Chinese recipes is for sausage buns. These remind me of pig-in-a-blanket. If you're looking for an easy pork dish then you may want to try this free Chinese recipe.
INGREDIENTS
- 6 oz (185g) lap cheong (Chinese pork sausages)
- 4 dried Chinese mushrooms
- 2 tsp peanut oil
- 1/2 tsp finely chopped garlic
- 1/4 tsp salt
- 1/2 cup hot water
- 1 canned bamboo shoots, finely chopped
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 2 tsp oyster sauce
- 1 tbsp cornstarch or cornflour
- 2 tsp hoi sin sauce
- 2 tsp sugar
- 1 quantity bun dough
Dough for steamed bun: Sift flour and baking powder into a bowl, stirl in sugar and rub in shorterning with fingertips until evently distribute. Add water, vinegar and salt mixed together, and knead to a fairly soft dough. Shape into a small ball, cover and rest dough for 30 mins.
HINT:Bun dough can be purchased from any Chinese grocery stores in the cold section.
- Steam sausages for 15 mins
- Cool and thinly slice diagonally
- Soak Chinese mushrooms in hot water for 30 mins
- Squeeze out excess water, discard steams and slice caps finely
- Heat oil in wok
- Add garlic and cook very slowly, don't allow garlic to brown
- Add salt, hot water, mushrooms, bamboo shoot, soy sauce, sesame oil and oyster sauce
- Mix cornstarch with a tbspn of cold water and stir in, then cook, stirring till thick and clear
- Remove from heat, stir in hoi sin sauce and sugar
- Cool, then stir in sliced sausages
- Shape and steam buns as described below
To make bun dough:
Makes 12 chinese pork buns.
If using a metal steamer, put a clean kitchen tea towel across steaming tray before covering with lid to prevent condensation dropping on top of buns.