Steamed Chinese Sausage Roll
|Self rising flour||4 Ounce|
|Lard||1 Teaspoon, melted|
|Chinese dried sausages||2|
First, make the dumpling paste.
Sift the flour and sugar on to an enamelled tray.
Make a small hole in the centre and pour the liquid but cool lard and the water into it.
With the tip of a finger or the handle of a wooden spoon gradually draw the flour mixture into the centre to make a firmish dough. (It may need a trifle more water.) When all is well mixed together, begin to knead with the heel of the hand to produce a firm and well blended dough.
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.
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.
Place the rolls, join side down, on a lightly oiled plate, put in a steamer and steam for 20 minutes.