We Created A Sriracha Hot Dog That’s Got Dumpling Energy And Bao Bun Flair
A lot of sauces claim to be good on everything. But Sriracha is one that can stand on that claim and be backed by the people wholeheartedly. No pantry is complete without it and the omnipotence of Sriracha has yet to find a dish that doesn’t pair well with the legendary sauce. Simply put, Sriracha hits ‘reply all’ to any doubters and clicks ‘send’ with confidence. Lee Kum Kee, the leading brand in Asian sauces and pantry staples, understands consumer’s obsession with Sriracha and has created a flavor above the rest.
With Lee Kum Kee Sriracha Chili Sauce, folks can satiate their cravings for the ubiquitous condiment, whether it be conveniently served on simple everyday dishes or with unique creations like the Sriracha Sausage that we cooked up.
Recreate this innovative dish at home and wow your own discerning taste buds and real buds with the visionary use of a Bao bun and Lee Kum Kee Sriracha Chili Sauce. Here’s the blueprint to that savory success:
Lee Kum Kee Sriracha Sausage w/ Bao Hot Dog Bun
Total Prep Time: 5 Hours
Total Cook Time: 45 Min
Sriracha Sausage Ingredients (Makes 6 sausages)
- Pork Belly – ½ lb.
- Pork Shoulder – ½ lb.
- Shrimp – 1 lb.
- Salt – 1 tbsp
- Lee Kum Kee Sriracha Chili Sauce – 2 tbsp
- Lee Kum Kee Panda Brand Oyster Sauce – 1 tbsp
- Shaoxing Cooking Wine – 3 tbsp
- Ginger – 3 tbsp
- Chinese Chives* – 3 tbsp
- Mushroom Powder – 1 tsp
- Chinese Five Spice – 1 tsp
- Hog Casings
* sub for green onion if you can’t find Chinese chives
Bao Hot Dog Bun Ingredients (Makes 6 buns)
- Dry
- All Purpose Flour – 4 cups
- Baking Powder – 1 ½ tsp
- Instant Yeast – 1 ½ tsp
- Sugar – ⅓ cup
- Salt – 1 tsp
- Wet
- Milk – 1 ⅓ cups
Sriracha Sausage Steps
- Remove hog casings from package and rinse off salt. Soak in warm water and set aside for 30 minutes.
- Cut meat into half inch cubes and chill in the freezer for 10-15 minutes.
- While the meat chills:
- Combine all dry ingredients in a bowl (salt, milk powder, mushroom powder, and Chinese five spice)
- Mix together all wet ingredients in a separate bowl and whisk until fully smooth and combined (Lee Kum Kee Sriracha Chili Sauce, Shaoxing wine, Lee Kum Kee Panda Brand Oyster Sauce)
- Prepare your additions by finely chopping the ginger and Chinese chives (or green onions, if substituting)
- Grind the meat into a large bowl. Make sure it’s big enough to fit the meat along with all the wet and dry ingredients, and additions.
- Mix in wet and dry ingredients to the meat until thoroughly combined. Then, add the additions and mix until evenly distributed. You can do this step by hand or in a stand mixer using the flat beater attachment.
- Optional at this point – but recommended – heat a frying pan and cook a small sausage patty. Give it a taste and adjust any seasonings to your preference.
- Once you’re happy with the flavors, transfer the meat mixture into a sausage stuffer.
- Press all of the air out of the stuffer. The meat mixture should reach all the way to the tip of the tube.
- Using your hands (or a pastry brush) spread a small amount of vegetable oil along the stuffer tube. This will help avoid the casing sticking to the tube. When properly lubricated, load the sausage casing onto the tube and tie the end, remove as much air as possible.
- Slowly press the meat mixture out of the stuffer and into the casing. Use one hand to turn the crank of your stuffer and the other to support the casing at the tip of the stuffer tube. Be careful not to move too fast or overstuff the casings, either could cause the casing to rip.
- Once you reach the end of the casing or run out of meat mixture, you can portion your sausages. Starting at the original tied end of your casing, measure out your desired sausage length and pinch the casing, leaving a gap in the meat mixture. Hold the tied end with one hand and the gap with the other and spin the sausage to tighten the casing and separate the link from the rest of the chain. Repeat this process using the first link as a guide for consistent size until you reach the end of the casing.
- Rest the sausages in the fridge until ready to cook.
- Cook hot and fast on a grill or smoker until internal temperature reaches 160 degrees Fahrenheit.
- Serve in a Bao Hot Dog Bun and top with more Lee Kum Kee Sriracha Chili Sauce and pickled veggies, if desired.
Bao Hot Dog Bun Steps
- Combine dry ingredients in the bowl of a stand mixer bowl and mix on low to medium speed with the flat beater attachment.
- Combine wet ingredients in a bowl and slowly stream into the mixer.
- Once ingredients are fully combined, switch to the dough hook and knead for 5 minutes or until a smooth dough forms.
- Remove the dough and shape into a tight ball, then coat a clean bowl with vegetable oil and add the dough ball. Cover with plastic wrap or a damp towel and let rise for 60-90 minutes or until doubled in size.
- While the dough is resting, cut pieces of parchment paper just big enough to fit the final size portions of dough and arrange them on a baking sheet.
- Once the dough is looking plump, knock all the air out and divide into 6 even portions.
- Shape the portions into a long oval, brush a light layer of vegetable oil over the top to avoid sticking together while they cook, and then fold them in half lengthwise. At this point, the dough should look like a flat hotdog bun laying on its side. Place each shaped dough on a piece of parchment.
- Cover the buns with plastic wrap or a damp towel and proof at room temperature for 15-30 minutes.
- Prepare a steamer basket over a simmering pot of water. Once the buns are fully proofed, transfer the buns along with the parchment paper to the basket. Steam for 14 minutes then carefully remove from the basket.
- These should be served immediately with a Sriracha Sausage and topped with more Lee Kum Kee Sriracha Chili Sauce and pickled veggies, if desired.
