Lap Cheong Bao

腊肠卷 / Chinese sausage buns. Chinese actually translates to lap cheong rolls?

Uses 3 Lap Cheong, makes six buns.

• 3 lap cheong.

• 150g self-raising flour.
• 30g caster sugar.
• Pinch of salt.
• ½ tsp. / 3g dried yeast.
• 50ml milk (I dunno, I just go by feel) or water.
• 1 tbsp. oil.

Some recipes don't include a sauce. It makes it a bit messy to put together, but I reckon it's worth it.

• ½ tbsp. cornflour.
• ½ tbsp. water.
• ½ tbsp. oil.
• 1 tbsp. oyster sauce.
• 20g sugar.
• ½ tbsp. Shaoxing rice wine.
• 10ml water.

(This video has an alternate sauce: Dim Sum Guangzhou Steam Lap Cheong Bun)

1. Start the dough by putting the dried yeast in some warm water with a bit of the sugar for a few minutes.
2. Add the rest of the dough ingredients and knead until formed.
3. Set aside to rise.
4. Soak lap cheong in hold water for a few minutes.
5. Remove from water and peel off the skin. Cut in half if you wish.
6. Mix the table spoons of water and cornflour together
7. In a hot pan add oil, oyster sauce, and sugar.
8. When it thickens add the rice wine, and the water. (Should try without…)
9. When it's hot again ad the cornflour slurry.
10. When thick, remove from heat, and add the lap cheong.
11. Roll dough into a long sausage and divide into 6 (or three if you didn't cut your sausage).
12. Roll into thinner sausages and wrap each round a sausage.
13. Place into steamer, and bring water to the boil.
14. Steam for 10 minutes.
15. Turn off heat, crack the lid, and leave for another 5.

• Chinese Sausage Steamed Buns 腊肠卷 - Original recipe, double what is here.