| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** Karen Adler FNGP13B. Yield: 2 doz. 1/2 recipe of the basic steamed bun dough* | ||
| 6 | Pairs Chinese pork sausage |
INSTRUCTIONS
DOUGH FILLING *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" <steven.h.bergstein@ac.com>
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