1) Steamed Tofu w/ Scallion Garlic Soy Sauce
2) Steamed Salmon Steak
The incarnation of this classic dim sum plate stemmed from the unexpected acquisition of lap cheong (臘腸), otherwise known as preserved Chinese sausage. The description read fiery, thus the vacuum-sealed package had originally been reserved for chorizo-like usages, likely to be consumed alongside tortillas from St. Jacobs.
I set out to craft the buns one chilly morning, combining the yeasty foundation of one source with the method of another. The dough was, surprisingly, easy to work with, requiring little to no dusting of flour and elongating in the desired worm-like shape.
I'll also admit to the exaggerated - and glaringly obvious - meat-to-bun ratio. Though, with both sausages being of relatively mild nature (it wasn't spicy after all!), this mattered less on an overall tasting note.