• Facebook
  • Instagram
  • Pinterest

China Sichuan Food

Chinese Recipes and Eating Culture

  • Recipes
    • All Time Popular
    • Sichuan Food
    • Staple| Rice|Noodles
    • Pork
    • Beef & Lamb
    • Chicken & Poultry
    • Fish & Seafood
    • Egg & Dairy
    • Salad & Cold dishes
    • Beverages & Tea
    • Dessert
    • Soup
    • Vegan
    • Vegetarian
  • Pantry
  • Blog
  • About
    • PRIVACY POLICY
  • Video
  • How to
  • Hot Pot
    • Chinese Hot Pot e-Cookbook

Steamed Sausage Buns (Lop Cheung Buns)

November 18, 2016 13 Comments

Jump to Recipe Print Recipe

Chinese style steamed buns with Lop Cheung, a cantonese Chinese sausage.

Steamed sausage buns|China Sichuan Food

Steamed sausage buns|China Sichuan Food

Chinese sausages (lop cheung in Cantonese and Lap Chong in mandarin) are quite versatile in Chinese cooking. The easiest way is to steam with rice, use as part of stir fry dishes or fried in basic Chinese fried rice. In China, sausages differ from tastes and ingredients.  In Sichuan, sausages are smoked with spices and Sichuan pepper. Sausages in Cantonese cuisine are naturally dried with a slightly touch of sweet taste. 

It is always a great idea to match Chinese sausages  with rice and flour. After cooking, the oil carries the unique taste of the sausage and further flavoring rice and flour.

Chinese sausage|China Sichuan Food

Ingredients for 6 sausage buns

2 cups all purpose flour
125ml water or 150ml milk (3.5% fat)
2 tsp. instant yeast
pinch of salt
2 tablespoons of sugar  (optional)
1 tbsp. vegetable oil (optional)
3 lop cheung

In a stand mixer, mix all the ingredients for 9-12 minutes with hook and low speed until get a elastic, smooth and soft dough. Shape it to a large ball and cover with wet cloth. Set aside for proofing (around 1 hour).

When the dough is about 1.5 times in size, transfer out and re-knead until smooth in surface again (key step to smooth surface). You can finish use the slowest speed of stand mixer and mix for 2 minutes until it turns smooth again.

Steamed sausage buns|China Sichuan Food

Prepare your well kneaded dough and pre-cleaned Lop Cheung.  Break the lop Cheung into halves.

Steamed sausage buns|China Sichuan Food

Divide the dough into 6 portions and then shape each one into a long strip (around 30cm long with smaller ends).

Steamed sausage buns|China Sichuan Food

Then wrap the strip around the sausage. Finis all of them and place on baking papers (cut into 10cm long and 5 cm wide).

Steamed sausage buns|China Sichuan Food

Steamed sausage buns|China Sichuan Food

Then place in steamer, covered and set aside for 15 -20 minutes for second proofing. Steam 20 minutes over high fire after the water boils. Enjoy when still warm.

If you make a larger batch, you can freeze the steamed buns after cooled down completely.

Steamed sausage buns|China Sichuan Food

5 from 3 votes
Print
Steamed Sausage Buns (Lop Cheung Buns)
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
 
Steamed Chinese sausage buns--a classic Chinese dim sum dish
Course: staple
Cuisine: Chinese
Keyword: buns, sausages
Servings: 6 making 6 middle size sausage buns
Calories: 242 kcal
Author: Elaine
Ingredients
  • 2 cup all purpose flour
  • 125 ml water , or 150ml milk, 3.5% fat
  • 2 tsp. instant yeast
  • pinch of salt
  • 2 tbsp. of sugar , optional
  • 1 tbsp. vegetable oil , optional
  • 3 lop cheung
Instructions
  1. In a stand mixer, mix all the ingredients for 9-12 minutes with hook and low speed until get a elastic, smooth and soft dough. Shape it to a large ball and cover with wet cloth. Set aside for proofing (around 1 hour).
  2. When the dough is about 1.5 times or double in size, transfer out and re-knead until smooth in surface again (key step to smooth surface). You can finish use the slowest speed of stand mixer and mix for 2 minutes until it turns smooth again.
  3. Prepare your well kneaded dough and pre-cleaned Lop Cheung. Break the lop Cheung into halves.Divide the dough into 6 portions and then shape each one into a long strip (around 30cm long with smaller ends). Then wrap the strip around the sausage. Finis all of them and place on baking papers (cut into 10cm long and 5 cm wide).

  4. Place in steamer, covered and set aside for 15 -20 minutes for second proofing. Steam 20 minutes over high fire after the water boils. Enjoy when still warm. If you make a larger batch, you can freeze the steamed buns after cooled down completely.
Recipe Notes

The Nutrition Facts is based on each single bun.

Nutrition Facts
Steamed Sausage Buns (Lop Cheung Buns)
Amount Per Serving
Calories 242 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 98mg4%
Potassium 97mg3%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 5g6%
Protein 7g14%
Vitamin A 10IU0%
Calcium 6mg1%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Steamed sausage buns|China Sichuan Food

Filed Under: Featured, Recipes, staple food

« Har Gow (Dim Sum Dumplings)
Cheung Fun (Steamed Rice Noodles) »

You may also like

Sichuan Dumplings (Zhong Dumplings)

ginger milk curd |chinasichuanfood.com

Ginger Milk Pudding

Cheung fun|China Sichuan Food

Cheung Fun (Steamed Rice Noodles)

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Jane says

    November 19, 2018 at 1:14 am

    Does the sausage cook in the steamer, or do you pre-cook the sausage before rolling it?

    Reply
    • Elaine says

      November 22, 2018 at 8:52 am

      Jane,
      There is no need to cook the sausage previously. They can be cooked with the steaming process.

      Reply
  2. David says

    October 28, 2019 at 6:07 am

    5 stars
    Enjoyed your recipe, then I tried it with dough made with starter instead of yeast. It tasted very similar to what I used to get in NY China Town. Will use your recipe when time is short and mine when I have a day’s notice.
    Keep your recipes and videos coming.

    Reply
  3. David says

    December 18, 2019 at 11:13 am

    5 stars
    Thank you for a great recipe, It was easy to make, I did use a wild yeast version of the dough but followed your ratios. Everyone raved about it.

    Reply
    • Elaine says

      December 20, 2019 at 8:37 am

      Thanks David.

      Reply
  4. Helen G says

    February 16, 2020 at 3:12 am

    What does pre-cleaned Lop Cheung mean? I would like to make this. I have bought Lop Cheung a few weeks ago, Do I cook it first and skin it? please advice.

    Reply
    • Elaine says

      February 18, 2020 at 10:18 am

      Wash your Lop Cheung with warm water at least 2 times.

      Reply
  5. Natalie says

    March 3, 2020 at 5:40 am

    5 stars
    This recipe is legit. I don’t need to go to my local gas station or 7-11 to get my lop cheung.

    Reply
    • Elaine says

      March 4, 2020 at 9:22 am

      Ture, Natalie! Homemade food is always satisfying.

      Reply
  6. Alice says

    May 4, 2020 at 3:57 am

    Hi! I made this recipe twice and both times my daughter asks me to make more before she even finishes them!

    But both times the dough with 2 cups of flour always is too dry and I end up adding more water gradually while kneading, about 1/4 cup more. On my third time, I used 1.5 cups of flour and still had to add about 2 TBS of water. Is that normal or am I doing something wrong? Im in SoCal if that matters, its a dryer climate. Thank you!!

    Reply
    • Elaine says

      May 6, 2020 at 7:30 am

      Climate might be a problem, but the more possible reason is your flour. The protein content is too high. You can read the label on the package. More protein content need more water. No struggling, just add more water to make the dough properly soft.

      Reply
  7. Beatrice Yuen says

    July 16, 2020 at 9:24 am

    My 1st time to try this lap Cheung recipe and I followed exactly your amount of ingredients but the bread dough was really dry and I had to add more water to make it a bit smoother.
    My lap cheung buns after steaming, the surface turned out very wrinkled and deflated. The bun texture is ok not dense.
    Could you tell me what did I do wrong?

    Reply
    • Elaine says

      July 26, 2020 at 11:11 am

      Beatrice,
      Your dough needs more kneading!!

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe for Updates

Most Popular

Mung Bean Cake (Mung Bean Paste)

Mung bean cake

Peanut Dumplings (Tang Yuan)

Peanut dumplings (Peanut Tang Yuan) | Chinasichuanfood.com

Baked Char Siu Bao

baked char siu bao | chinasichuanfood.com

Chinese Pantry

herbal soup ingredients|chinasichuanfood.com

An Introduction to Chinese Herbal Soup Ingredients

Mei Fun—Rice Noodles

Mei Fun—Rice Noodles

Chinese aromatics|chinasichuanfood.com

An Introduction to Chinese Vegetables: Allium, Aromatics and Peppers

doubanjiang|China Sichuan Food

Doubanjiang | Broad Bean Paste(豆瓣酱)

ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All images & content are copyright protected. Please do not use only images without prior permission. 图片和文字未经授权,禁止转载和使用。

Copyright © 2021 · Privacy Policy

Copyright © 2021 · Foodie Pro Theme on Genesis Framework · WordPress · Log in