Lop Cheung Guen

Steamed Sausage Buns

Preparation info

  • 16

    buns
    • Difficulty

      Easy

Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

In Canton these steamed sausage buns are a winter treat since the sausage which is at their heart is made only during the cooler winter months. Because we had to wait for them they became doubly a treat for us as youngsters. In the United States, however, there is no need to wait for them.

Ingredients

  • 8 cured Chinese pork sausages (lop cheung)
  • 3 tablespoons oyster sauce
  • 3 tab

Method

  1. Cut sausages in half, lengthwise and diagonally.

  2. In a shallow dish, combine the oyster sauce, soy sauce, and sesame oil. Add the sausage lengths and marinate for 30 minutes.

  3. Roll bun dough into a cylindrical piece 16 inches long. Cut into 16 1-inch pieces. Work with one piece at a time, covering the remaining pieces with a damp cloth