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Chinese   -   Steamed Sausage Buns (Lop Cheung Guen)   adapted from The Dim Sum Book by Eileen Yin-Fei Lo

  • 8 Large Chinese Sausages (Lop Cheung) -- halved lengthwise
  • 3 Tablespoons Oyster Sauce
  • 3 Tablespoons Soy Sauce
  • 1 Tablespoon Sesame Oil
  • 1 Loaf Bread Dough
Directions In shallow sish, combine oyster sauce, soy sauce and sesame oil. Add the sausage and marinate for 30 minutes. Roll dough into cylinder about 16 inches long. Cut into 16 1 inch pieces. Work with one piece at a time. Roll dough into sausage shapes about 12 inches long. Hold the sausage and roll the dough around the the sausage. Place sausages about 2 inches apart and steam for 20 minutes. Serve.
Serves 16
Time to Make 0:00

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