- Oimsum menu -- 1989                                             Ła~e 13


                             Sausage Buns (Lop Cheurig BOW~

 `~   Dough:   2/2 recipe Chinese bun dough

      Filling:  6 pairs of Chinese sausages, out in halves (24 pieces)

      Wrapping:

      1.  Divide dough in 24 balls.  Roll each into a two-inch circle.

      2.  Roll up a sausage piece in each,  leaving the ends open,

      3.  Place seam side down on a square of wax paper.

      4.  Let rise one hour.

      Cooking:

      Steam for ten minutes, or bake at  350  degrees  for  20-25  minutes  after
      brushing with egg whites, water, and sugar.

      Makes two dozen.