Chinese pork sausage buns (lop cheung bow)
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Chinese pork sausage buns (lop cheung bow)
  Chinese    Pork    Sausage    Buns    Dim sum  
Last updated 6/12/2012 1:14:52 AM. Recipe ID 43977. Report a problem with this recipe.
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      Title: Chinese pork sausage buns (lop cheung bow)
 Categories: Chinese, Dim sum
      Yield: 1 Servings
 
           ****  NO   E  *****
           -Karen Adler FNGP13B.
           -Yield: 2 doz.

MMMMM---------------------------DOUGH--------------------------------
           -1/2 recipe of the
           - basic steamed bun dough*

MMMMM--------------------------FILLING-------------------------------
      6    Pairs Chinese pork sausage
 
  *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. 




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Recipe ID 43977 (Apr 03, 2005)

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