Chinese Sausage

Name: Chinese Sausage (Min Gan Laap Cheung )
Cuisine: Chinese
Ingredients: Three 8¼ in [21 cm] rice paper rounds, halved; 1 oz [30 g] frozen tofu, water squeezed out and crumbled into small pieces (optional); ½ cup [70 g] wheat starch; 1 Tbsp tapioca starch; 2 tsp sugar; 1½ tsp salt; 2 Tbsp coconut milk; ¼ tsp peanut oil; 1 Tbsp neutral oil; ½ cup [70 g] vital wheat gluten powder; ½ tsp cumin powder; ¼ tsp white pepper powder; 9 Tbsp [135 ml] water; 1 oz [30 g] frozen tofu, water squeezed out and crumbled into small pieces (optional); 1½ tsp red rice yeast powder, for color; 1 tsp smoked paprika; 1½ tsp Chinese five-spice powder; 1 tsp garlic powder; 1 Tbsp rice flour; 2 Tbsp tapioca starch; ½ tsp agar agar powder; ½ tsp salt

Min Gan Laap Cheung

Preparation info

Makes
6
sausages

Difficulty
Easy

Appears in

Vibrant Hong Kong Table

By Christine Wong

Published 2024

About

I am usually not a fan of mock meats, but in this case, this sausage is an ingredient synonymous with Lotus Leaf Rice and Claypot Rice. I thought it would be fun to attempt a plant-based re-creation of the dried sausages since they’re such an integral part of those dishes; turns out, I prefer them.

Ingredients

Asia
Hong Kong (China)
Vegan
Breakfast

Ingredients

Method