Ingredients Jump to Instructions ↓

  1. 3/4 cup warm water

  2. 1/8 cup sugar

  3. 1/2 tablespoon dry yeast

  4. 1/2 tablespoon melted lard

  5. 2 1/2 cups sifted all-purpose flour

  6. 5 tablespoons water

  7. 1/2 tablespoon ginger

  8. 2 cups rock shrimp , rinsed, drained and chopped

  9. 2 cups chopped garlic chives (regular chives can be substituted)

  10. 2 eggs

  11. 1/2 tablespoon sesame oil Salt and white pepper to taste Canola oil to cook

  12. 1 to 2 cups chicken stock (may substitute water)

Instructions Jump to Ingredients ↑

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


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