Chinese Dumplings Recipes - Steamed Chinese Sausage Roll Recipe

Ingredients

• 4 oz. self-raising flour

• 1 level dessertspoon sugar

• 1 teaspoon melted lard

• 1 tablespoon water

• 2 Chinese dried sausages

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Method:

1. First, make the dumpling paste. Sift the flour and sugar on to an enameled tray. Make a small hole in the centre and pour the liquid but cool lard and the water into it.

2. With the tip of a finger or the handle of a wooden spoon gradually draw the flour mixture into the centre to make a firm dough. (It may need a trifle more water.)

3. When all is well mixed together, begin to knead with the heel of the hand to produce a firm and well blended dough.

4. Form the dough into a roll and set it aside. Wipe the sausages with a cloth wrung out of hot water. Halve each, lengthwise, making 4 slices.

5. Cut across the roll of dough to make 4 equal sized pieces. Roll each out to the length of the halved sausages. Place a piece of sausage on each and roll up, pressing lightly to seal the joins.

6. Place the rolls, join side down, on a lightly oiled plate, put in a steamer and steam for 20 minutes. Remove and serve.

Note: Chinese dried sausages are available during cold weather from dealers in Chinese and oriental supplies.