Lop Cheung Bao - Chinese Steamed Sausage Buns

Ingredients

• For the buns: For the buns:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the filling: For the filling:
• 4 Chinese sausages, diced 4 Chinese sausages, diced
• 1/2 cup (75g) diced onion 1/2 cup (75g) diced onion
• 1/2 cup (75g) diced carrot 1/2 cup (75g) diced carrot
• 1/2 cup (75g) shredded cabbage 1/2 cup (75g) shredded cabbage
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 42g, 10g
• Protein: 10g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and vegetable oil.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   While the dough is rising, prepare the filling. Heat a tablespoon of oil in a pan over medium heat. Add the diced Chinese sausages and cook until slightly browned.
6. 6.
   Add the diced onion, carrot, and shredded cabbage to the pan. Stir-fry for 3-4 minutes until the vegetables are tender.
7. 7.
   Stir in the soy sauce, oyster sauce, and sesame oil. Cook for an additional 2 minutes until the flavors are well combined. Remove from heat and let the filling cool.
8. 8.
   Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball.
9. 9.
   Flatten each dough ball into a circle and place a spoonful of the cooled filling in the center. Gather the edges of the dough and pinch them together to seal the bun.
10. 10.
    Place the buns on individual squares of parchment paper and arrange them in a steamer basket. Cover the steamer and let the buns rise for another 15 minutes.
11. 11.
    Steam the buns over high heat for 15-20 minutes until they are puffed up and cooked through.
12. 12.
    Remove the steamer from heat and let the buns cool for a few minutes before serving.

Treat your ingredients with care...

• Chinese sausages — If Chinese sausages are not available, you can substitute them with any other type of sausage with a similar flavor profile, such as smoked sausage or chorizo.

Tips & Tricks

• To achieve fluffy buns, make sure the dough rises in a warm place free from drafts.
• If you prefer a sweeter filling, you can add a teaspoon of honey or brown sugar to the filling mixture.
• Serve the Lop Cheung Bao with a side of soy sauce or chili sauce for dipping.
• These buns can be made in advance and reheated by steaming for a few minutes before serving.
• Experiment with different vegetable combinations in the filling, such as bell peppers or mushrooms, to add your own twist to the recipe.

Serving advice

Serve the Lop Cheung Bao warm as a delicious snack or as part of a Chinese-inspired meal. They can be enjoyed on their own or paired with a bowl of hot soup.

Presentation advice

Arrange the steamed buns on a platter, garnished with a sprinkle of sesame seeds and chopped green onions for an attractive presentation. Serve them in bamboo steamers to add an authentic touch to your table setting.