Molly and Nick throw a Super Bowl party every year just so she can have an excuse to make her favorite food: pigs in a blanket. She’s made a million variations, but this steamed bun lap cheong version might be her fave since it mimics the innards of fluffy white bread without the crust and the sweet Chinese sausage fat soaks into the dough…they’re so good.
| Level: | Intermediate |
| Total: | 4 hr |
| Active: | 45 min |
| Yield: | 10 big piggies |
| Level: | Intermediate |
| Total: | 4 hr |
| Active: | 45 min |
| Yield: | 10 big piggies |
Ingredients
- 2 cups (260 grams) all-purpose flour, plus more for dusting
- 1 cup (128 grams) cake flour (see Cook’s Note)
- 6 tablespoons (75 grams) granulated sugar
- 2 1/4 teaspoons instant yeast
- 3/4 teaspoon kosher salt
- 1 cup (236 grams) warm water (105 to 110 degrees F)
- 1/2 cup finely chopped scallions
- 2 tablespoons (25 grams) neutral oil, plus more for the bowl
- 10 links lap cheong (Chinese sausage)
- 2 tablespoons black sesame seeds
- Chinese mustard, for serving
Instructions
- In a large bowl, whisk together the all-purpose and cake flours, sugar, yeast and salt. Form a well in the center and pour in the water, scallions and oil. Using a stiff spatula, mix to form a dough. Turn the dough onto a lightly dusted surface and knead for 10 to 12 minutes, dusting with flour as needed, until the dough is smooth and slightly sticky. (You can also do this all in a stand mixer with a dough hook, adding additional flour until the dough cleans the sides of the bowl.) Transfer the dough to a lightly oiled bowl. Turn the dough to coat with oil and cover the bowl with plastic wrap or a damp towel. Allow to rise at room temperature or in a warm spot for 1 to 2 hours, or until doubled in size.
- Line bamboo or metal steamer baskets with parchment paper. Poke holes in the parchment paper so the steam can rise through. Set aside.
- Divide the dough into 10 pieces. Roll each piece of dough into a long snake and wrap tightly around each link of lap cheong. Sprinkle each with a couple pinches of black sesame seeds. Place the piggies in the prepared steamer baskets 1 1/2 to 2 inches apart. (If your steamer doesn’t fit all of the buns at once, keep remaining buns covered on the counter or on a baking sheet and steam in batches.) Cover the baskets and let rise again for 30 to 40 more minutes, until slightly risen and puffy.
- Bring a large pot of water to a boil over high heat (the water should come up high in the pot so it is close to the steamer). Reduce the heat to medium-high, place the steamer over it and steam the buns until light and fluffy and the sausage is cooked through with an internal temp of at least 165 degrees F, 15 to 20 minutes. Turn the heat off under the buns and allow them to sit, covered, for 10 minutes before uncovering and removing (this step helps prevent the buns from deflating). Let cool slightly and serve with mustard.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 281 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 8 g |
| Cholesterol | 18 mg |
| Sodium | 251 mg |
| Serving Size | 1 of 10 servings |
| Calories | 281 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 8 g |
| Cholesterol | 18 mg |
| Sodium | 251 mg |