Chinese Sausage Buns (Lop Cheung Bao)
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5
52 reviews
Excellent
Chinese Sausage Buns (Lop Cheung Bao)
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Chinese Sausage Buns, or Lop Cheung Bao, are soft steamed buns filled with slices of Chinese cured sausage. The dough is made with all-purpose flour, cornstarch, yeast, and a touch of sugar, producing a smooth and slightly sweet wrapper for the savory sausage inside. Steaming creates a light, fluffy bun with a savory, mildly sweet filling.
Description
This recipe combines warm water, yeast, and sugar to activate the yeast, then flour, cornstarch, salt, and baking soda to form the dough, which is kneaded until soft but not sticky. After oiling and proofing the dough until doubled in size, it is divided and wrapped around slices of Chinese sausage (lob cheung).
The buns are then steamed, resulting in a tender, pillowy texture enveloping the flavorful, slightly sweet sausage. The contrast between the mild, fluffy dough and the intense aroma and taste of the sausage defines this classic dim sum item.
These buns are typically enjoyed fresh and warm as a snack or part of a dim sum meal.
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Ingredients
- 3/4 cup water warm
- 1 teaspoon instant yeast
- 1 tablespoon granulated sugar
- 1 tablespoon canola oil (plus 1 teaspoon)
- 2 cups all-purpose flour you can use bleached flour if you like
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1/8 teaspoon baking soda
- 10 Chinese sausage lop cheung
Instructions
- In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast “blooms” and foams (about 15 minutes). Stir in 1 tablespoon oil and set aside.
- Whisk together the flour, cornstarch, salt, and baking soda in a medium-sized bowl, and stir in the yeast mixture using a spatula. After the dry and wet ingredients are incorporated, knead the dough with your hands (or in your mixer) until the dough becomes smooth and soft. If the dough looks sticky, add a bit more flour 1 tablespoon at a time, and continue kneading until the dough is smooth and soft. The dough should be soft, but not sticky.
- Coat the dough with 1 teaspoon of oil and cover with plastic wrap. Let the dough proof at room temperature until it has doubled in size (about 1 hour).
- While the dough is proofing, prepare your steaming device/setup of choice. (Check our Chinese cooking tools page for steamer setup options using a steamer rack in a wok or a multi-level metal steamer, both of which we use regularly in our kitchen.) Place the lop cheung (Chinese sausages) on a heatproof plate and steam for 10 minutes. Let cool.
- For this recipe, we called for a whole lop cheung in each bun, but if you feel this is too much, just split them lengthwise after they’ve steamed and cooled and use half a chinese sausage for each bun!
- After the dough is finished proofing, punch the dough down and knead it for a few minutes to get rid of all the air bubbles. Portion the dough into 10 equal balls and shape each ball into a long strip, measuring 10 inches long. Wrap each length of dough around one lop cheung so the dough overlaps. Tuck in the loose ends. This is the same method used in our recipe for Chinese Hot Dog Buns.
- Place each bun on one of your prepared rectangles of parchment paper, and place the buns into your steamer. Cover with a damp kitchen towel to keep the dough from drying out, and let rest for 20 minutes.
- Place the buns in the steamer with 1½ inches of cold water, and turn the heat on high. Once you can see steam coming out, turn the heat down to medium, and let the buns steam for another 10 minutes until they have expanded in size.
- Remove the steamer from the stove. Let the buns rest inside the steamer for 5 minutes--do not remove the cover. This is an important step, because if you remove the cover too early, the buns will collapse and lose their fluffy shape!
- After those five minutes have elapsed, transfer the buns to a plate and serve warm!
- These Chinese sausage buns freeze and reheat really nicely. Make sure you steam the buns and let them cool completely before freezing. Reheat by placing the frozen buns into a steamer, and steaming for about 10 minutes.
Nutrition Information
Show Details
Calories
324kcal
(16%)
Carbohydrates
22g
(7%)
Protein
13g
(26%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Cholesterol
49mg
(16%)
Sodium
505mg
(21%)
Potassium
206mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
50IU
(1%)
Vitamin C
0.5mg
(1%)
Calcium
10mg
(1%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 10buns
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 49mg | 16% |
| Sodium | 505mg | 21% |
| Potassium | 206mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
52 reviews
Excellent
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