Snack Platter Catering - Part 18 - Chinese Sausage Steamed Buns - Chinese Steamed Buns Finger Foods
Recipe type: Finger Foods / Snack Foods / Cocktail Snack Foods / Dimsum
These Chinese sausage steamed buns are awesome. Rich sausage wrapped in a tender soft pastry and steamed to juicy perfection are what memories are made of.
- 1 Cup Self-raising flour
- 10ml Baking powder
- 10ml Caster sugar
- 15g Softened butter
- 75ml Warm milk
- 64cm of Chinese sausage
- Roasted sesame oil
- Place the self raising flour, baking powder and caster sugar in a mixing bowl.
- Add the softened butter and rub this into the flour thoroughly until the flour resembles bread crumbs.
- Pour in the warm milk and mix this using a wooden paddle until all of the milk has been absorbed into the flour.
- Get in there with your hands and start compressing the dough until you have a complete ball of dough and all of the loose bits are incorporated.
- Turn the dough out and knead it on your work surface for 2 minutes.
- Wrap the dough in cling wrap and let it rest for 30 minutes.
- In the meantime, cut the sausage into 4cm lengths, or just less than 2 inches. If you can't find Chinese sausage, you can substitute this with a cured Italian sausage like Cabanossi.
- In addition cut 16 squares of baking parchment.
- Unwrap the dough and roll it into a sausage shape. Cut the dough into 16 equal pieces. Roll each piece into a snake of about 12 cm long, or 5 inches.
- Roll each snake of dough in a spiral around each piece of sausage. Place each one on a piece of parchment and transfer them to your steamer. You will need to use both tiers of your steamer, or steam 2 batches.
- Place the steamer over a wok of rapidly boiling water and steam the buns for 15 minutes.
- Remove the steamer from the heat and transfer the buns to serving platters. Brush the buns with roasted sesame oil and serve immediately.