My reader Jean used a rice cooker for this recipe and shared her experience: “After adding the water to the rice, mixed the sauce through before throwing toppings on and hitting “start” on the cooker. Everything is cooked perfectly.” Maybe you can give it a try this way? Regarding my recipe for Crispy Stuffed Flatbread, I think homemade Chili Oil is a good sauce for dipping. If you prefer a saltier taste, add a little more salt to the filling instead of to the dough. Hope this helps!

Thank you so much Jean for sharing your cooking experience using a rice cooker. That sounds a perfect approach!

Hope you’ll enjoy cooking and eating it!

Thanks for the storage info, I’ve wrapped them tightly in cling film. At Wing Yip in Manchester they had 4 or 5 other types of sausage but I can’t read the names and the English translation doesn’t give much away. I’ll try anything twice. Just in case Inwas not in a good mood the first time I tried it lol.
Paul:-)

So glad you enjoyed it, Paul! Love how you improvised with the vegetables you had on hand. Unopened, Lap Cheong lasts for months in the fridge. Once opened, store it in an airtight container and use it within a few weeks, or freeze it for longer storage.

Glad you enjoyed it, Laura! Adding leftover rice sounds like a great idea. Thanks for sharing!