Chinese Hot Dog Bun Recipe: Soft and Moist Buns with Sausage and Cheese Inside!
Chinese hot dogs are completely different from what you see in the United States, Korea, or other countries. This hot dog bun is another variation, where the sausage is wrapped in a dough strip and then the whole thing is steamed. The hot dog bun looks shiny and has a very soft texture.
You can even use cheese in these hot dog buns, which oozes out when you tear the bun. The Chinese hot dog bun recipe will demand some time and effort. If you can pull the recipe off correctly, the result will be worth your effort. Let’s make hot dog buns.
Table of Contents
Recipe Overview
Most of the time required to make these buns will go into preparation. Check the preparation time, baking time, and other factors in the following chart.
| Course: Snack | Cuisine: Chinese | Difficulty: Difficult | ||
| Total Time: 1 hour 30 minutes | ||||
| Serving | Preparation Time | Cooking Time | Calories | |
| 2 persons | 1 hour 20 minutes | 10 minutes | 440 kcal | |
Ingredients Needed for the Recipe
You will need the following ingredients to make these soft and squishy hot dog buns.
- Flour: 250g of all-purpose flour
- Milk: 75g of liquid milk
- Sugar: 20g
- Dry Yeast: 2.5g
- Salt: 0.5g
- Sausage: 8-10 pcs
- Cheese: 4-5 slices
The ingredients list is small, but making the dough will take some time. Buckle up for that.
Chinese Hot Dog Bun Recipe: Step-By-Step Instructions
As I am using instant yeast, you won’t need to wait for the yeast to activate. Follow the steps below.
Step 1: Prepare the Liquid Ingredients
Take about 70g of warm water in a jug. Add 20g of sugar to the water and whisk it thoroughly until the sugar melts. Pour 75g of liquid milk into the jug. After mixing the milk, add salt and dry yeast.
Stir well until everything is mixed properly.
Step 2: Make the Dough
Take 250g of all-purpose flour on the countertop or a board. Make a well in the middle to pour in the prepared liquid. Add the liquid in batches and fold the dry flour into the liquid using a scraper.
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Knead the dough gently and keep adding as much liquid as necessary. Keep kneading the dough until there is no dry flour around.
Step 3: Rest the Dough and Knead Again
At this point, cover the dough with a bowl and let it rest for at least 10 minutes. Then, knead the dough until smooth. Repeat the resting process for about 5 minutes and knead it again.
Step 4: Divide the Dough and Make Strips
Take small portions of the dough and turn them into small balls. Then, roll the balls with your palm to make thick strips. Let the strips rest for 5 more minutes.
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Then, roll these short strips again to make thin and long strips. As the dough is very soft and malleable, be careful while rolling the strips. The length of each thin strip should be equal to the length of five sausages.
Step 5: Wrap the Sausage with the Dough
Pinch one end of the strip onto the sausage so that it doesn’t fall off. Then, start wrapping the sausage with the dough strip. For half the sausages, I will wrap them without the cheese.
After wrapping the whole sausage, pinch the other end of the strip as well.
Step 6: Wrap Sausages with Cheese and Dough
For the remaining half of the sausages, use a slice of cheese in the middle. First, wrap the sausage with a slice of cheese. Then, wrap these two with the dough strip just like the previous step.
Step 7: Raise the Bun Dough
After making all the bun doughs, put them in a steamer and let them rise for about 35-40 minutes. It will make the dough light and fluffy.
Step 8: Steam the Buns
Put water in a pot and place the steamer onto it. Steam the buns for about 10 minutes. The soft, smooth, and shiny hot dog bun is now ready.
Nutrition Facts of the Recipe
Hot dog buns have a good combination of carbohydrates, protein, and fat. You will find the detailed nutritional values of this recipe below.
- Total Carbohydrates: 46g
- Protein: 14g
- Total Fat: 22g
- Saturated Fat: 9.3g
- Polyunsaturated Fat: 1.3g
- Monounsaturated Fat: 8.7g
- Trans Fat: 0.2g
- Total Dietary Fiber: 1.4g
- Total Sugar: 7.4g
- Cholesterol: 79mg
- Sodium: 438mg
- Potassium: 239.1mg
- Calcium: 53mg
- Iron: 1.8mg
- Vitamin D: 1.1mcg
Do’s and Don’ts of the Recipe
I recommend everyone keep the following tips in mind while making Chinese hot dog buns.
Do’s
- Kneading the dough properly impacts the texture of the bun. So, put your best effort into kneading the dough properly.
- Resting the dough is also important. Let the dough rest for as much time as described above.
Don’ts
- Don’t roll the dough vigorously. Otherwise, the strips might not have a consistent thickness or can break down.
- Don’t break the baked bun as soon as you take them off the steamer. Let them rest a bit.
Chinese Hot Dog Bun Recipe
Ingredients
Method
- Take about 70g of warm water in a jug. Add 20g of sugar to the water and whisk it thoroughly until the sugar melts. Pour 75g of liquid milk into the jug. After mixing the milk, add salt and dry yeast.
- Stir well until everything is mixed properly.
- Take 250g of all-purpose flour on the countertop or a board. Make a well in the middle to pour in the prepared liquid. Add the liquid in batches and fold the dry flour into the liquid using a scraper.
- Knead the dough gently and keep adding as much liquid as necessary. Keep kneading the dough until there is no dry flour around.
- At this point, cover the dough with a bowl and let it rest for at least 10 minutes. Then, knead the dough until smooth. Repeat the resting process for about 5 minutes and knead it again.
- Take small portions of the dough and turn them into small balls. Then, roll the balls with your palm to make thick strips. Let the strips rest for 5 more minutes.
- Then, roll these short strips again to make thin and long strips. As the dough is very soft and malleable, be careful while rolling the strips. The length of each thin strip should be equal to the length of five sausages.
- Pinch one end of the strip onto the sausage so that it doesn’t fall off. Then, start wrapping the sausage with the dough strip. For half the sausages, I will wrap them without the cheese.
- After wrapping the whole sausage, pinch the other end of the strip as well.
- For the remaining half of the sausages, use a slice of cheese in the middle. First, wrap the sausage with a slice of cheese. Then, wrap these two with the dough strip just like the previous step.
- After making all the bun doughs, put them in a steamer and let them rise for about 35-40 minutes. It will make the dough light and fluffy.
- Put water in a pot and place the steamer onto it. Steam the buns for about 10 minutes. The soft, smooth, and shiny hot dog bun is now ready.
FAQs
You can also benefit from the answers to some common questions.
Can I use any type of sausage for the filling?
Yes. You can use any type of sausage as the filling in these hot dog buns. Pork sausage, beef sausage, chicken sausage, etc., goes well as the filling. Pork sausage is my favorite.
Is there a specific dough recipe used for Chinese hot dog buns?
The traditional Chinese hot dog buns use the dough recipe I gave you. This recipe gives the perfectly soft and smooth dough for these buns.
Can I make the dough ahead of time and refrigerate it before baking?
If you don’t make this bun with fresh dough, the bun might not be as light and airy. So, I don’t recommend making the dough ahead of time or refrigerating it before baking. Letting the dough rest at room temperature helps it rise better.
Can I use other flour for this recipe?
Yes. But all-purpose flour is the most suitable option for making these buns. Using other flour might change the flavor and texture of the bun.
Conclusion
The best thing about Chinese hot dog buns is their freshness. When baked buns are taken out of the steamer, the smell of the buns is amazing. The taste of these buns is also noteworthy.
Once your kids get these buns, they will almost forget to eat other buns. So, try this Chinese hot dog bun recipe for yourself in an upcoming holiday. Don’t forget to let me know how these buns came out.
