Name: Lop Cheung Guen
Yield: 16 buns
Cuisine: Chinese
Ingredients: 3 tablespoons dark soy sauce; 1 tablespoon sesame oil; 8 cured Chinese pork sausages (lop cheung); 1 Steamed Bun Dough recipe; 3 tablespoons oyster sauce

Preparation info

16
buns

Difficulty
Easy

Appears in

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

Asia
China
Snack
Winter

Method

Cut sausages in half, lengthwise and diagonally.
In a shallow dish, combine the oyster sauce, soy sauce, and sesame oil. Add the sausage lengths and marinate for 30 minutes.
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

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Lop Cheung Guen

Steamed Sausage Buns

Ingredients

Method

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