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1
Mix warm water with sugar to dissolve.
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2
Add yeast and let stand for 10 minutes.
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3
Mixture should get foamy or the yeast is dead.
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4
Mix in lard.
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5
In a food processor, add flour and yeast mixture.
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6
While blade is spinning, pour in water until a ball forms.
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7
If dough is too sticky, add more flour.
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8
If dough appears dry and doesn't form a ball, add more water.
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9
As soon as a ball forms, take dough out and knead by hand on a floured surface.
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10
For 10 minutes roll dough into one long log about 2 inches thick.
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11
Cut into 2-inch pieces.
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12
In a large bowl, mix the ginger, shrimp, garlic chives, eggs and sesame oil.
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13
Season well with salt and pepper.
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14
Make thick circles of the dough and place stuffing in the middle.
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15
Encircle stuffing with the dough and seal with a little twist.
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16
Let rest in a warm place for 30 minutes.
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17
In a hot saute pan coated well with oil, place shrimp buns flat side down and cook until the bottom is browned.
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18
Have pan cover ready and add 1 cup of chicken stock, cover immediately.
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19
Be careful, the liquid will splatter!
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20
The stock will steam the buns.
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21
Check them in 5 minutes as more stock may be needed.
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22
The trick here is that once the buns are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
