Try this Chinese Pork Sausage Buns (Lop Cheung Bow) recipe, or contribute your own.
Suggest a better description*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: C hinese 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 f or MM by Karen Adler FNGP13B. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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