140 minutes
Delicious buns filled with savory Chinese sausages, perfect for a snack or light meal.
Dough For Beijing Baked Breads
0 oz
Chinese Sausages, halved lengthwise
each
Oyster sauce
tablespoons
tablespoons
teaspoons
Large egg, lightly beaten with 3 tablespoons water
each
Scallion Oil
tablespoons
1. Prepare Dough
Prepare the dough using the recipe on page 163, allowing it to rise until it has tripled in size.
2. Marinate Sausages
While the dough is rising, cut the Chinese sausages in half lengthwise and mix them with the oyster sauce, double dark soy sauce, and sesame oil. Let this marinate for about 20 minutes.
3. Prepare Baking Sheet
Cut a piece of waxed paper to fit your baking sheet and place it on the sheet.
4. Knead Dough
Once the dough has risen, knead it for about 10 minutes until it becomes smooth and elastic.
5. Shape Buns
Cut the dough into 16 equal pieces and roll each piece into a long strip. Take each sausage half and wrap it with a dough strip, ensuring the sausage is fully enclosed.
6. Second Rise
Place the wrapped sausages on the prepared baking sheet and let them rise for another hour.
7. Preheat Oven
Preheat your oven to 350ºF about 20 minutes before the buns are ready to bake.
8. Egg Wash
Lightly spray the buns with water and brush them with the egg wash.
9. Bake Buns
Bake the buns for 20 to 25 minutes, rotating the baking sheet halfway through to ensure even browning.
10. Final Touch
After baking, brush the hot buns with scallion oil.
By swapping the Cantonese sausage with char siu (Chinese barbecue pork), you can make this popular dim sum staple. The sweet and savory filling made from marinated and roasted pork is a classic.
For a sweet variant, a paste made from adzuki beans sweetened with sugar can replace the sausage. This is a common and popular filling in Asian bakeries.
Replace the sausage with a savory mixture of diced mushrooms, tofu, and water chestnuts for a vegetarian alternative. Season with soy sauce, sesame oil, and Chinese five-spice for a flavor-packed filling.
Swap out the traditional Cantonese lap cheong sausage for different types of sausage to influence the flavor profile. Try using a spicy chorizo for a Spanish twist, or a mild Italian sausage for a more herbaceous note. You could even use a plant-based sausage to cater to vegetarian preferences.
Use ground beef cooked with onions, carrots, and curry powder. This filling is influenced by the flavors of Hong Kong-style curry and creates a hearty, aromatic bun.
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