How to Make Steamed Sausage Rolls

This recipe is part of our collection of Steamed Dim Sum Dishes. Sign up for our newsletter to get recipes, dining tips and restaurant reviews throughout the year!

Steamed sausage rolls are made by wrapping the same white bread that is used in steamed roast pork buns around a Chinese sausage. The bread soaks up the oil from the sausage to create a savory treat.

You can use a grocery store brand of Chinese sausage for this recipe (Kam Yen Jan is common), but try seeking out an artisan producer for a special treat. Choosing a sausage from a place like Mow Lee Shing Kee in San Francisco’s Chinatown will add a deeper and more complex flavor to your rolls.

Steamed sausage rolls are really a snack turned dim sum specialty. You’ll find them in Chinatown bakeries, a favorite item for children to grab on their way back from school. Make them at home for a dim sum meal or to delight the little person in your life.

Can you share any expert tips from your experience making steamed sausage rolls? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below!

Steamed Sausage Rolls Recipe

Makes: 12 | Prep Time: 5 Hours | Cook Time: 30 Minutes
Adapted From: Half Hour Meals

Ingredients

Starter:
1 tablespoon dry yeast
1 teaspoon white sugar
1/4 cup all-purpose flour
1/4 cup warm water

Dough:
1/2 cup warm milk
1 3/4 cups all-purpose flour (plain flour)
1/4 teaspoon salt
2 1/4 tablespoons white sugar
1 tablespoon vegetable oil
1 pinch baking soda
1/2 teaspoon baking powder

Filling:
3 Chinese sausages
1 1/2 tablespoon oyster sauce
1 1/2 tablespoon dark soy sauce
1/2 tablespoon sesame oil

Directions

1. Mix the ingredients for the starter and let the mixture stand for 30 minutes.

2. To the starter mixture, add warm milk, water, flour, salt, sugar, a pinch of baking soda and vegetable oil. Knead mixture until the dough is smooth and elastic. Grease a large bowl and place dough in it. Set aside for about 3 hours – it should triple in size.

3. Quarter the sausages lengthwise. In a bowl, combine the oyster and sauce sauces and sesame oil. Add the sausage pieces and mix well. Marinade in the refrigerator for 30 minutes.

4. Dust a board with flour, punch down the dough and lay it on the board. Sprinkle baking power evenly over the dough and knead for 5 minutes. Divide the dough into 12 pieces, roll each into a ball, then roll each ball into a cylindrical shape roughly the length of the pieces of Chinese sausage.

5. Roll each piece of dough around one of the 12 pieces of Chinese sausage. Place the finished bun onto a piece of parchment paper. Once done, let the buns stand covered for 30 minutes.

6. Place the buns 1-2 inches apart in a bamboo steamer over a wok filled with boiling water. Cover and steam for 15 minutes until cooked through.

Learn more about Steamed Sausage Rolls from these Experts

Watch Dan Seto make Steamed Sausage Rolls in his home kitchen (VIDEO)
Nasi Lemak Lover shares a simple Steamed Sausage Roll recipe
Chef Mimi makes a Steamed Sausage Roll in bun form

HT: Photo by Yummy Workshop.