| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Eastwest2 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Warm water |
| 1/8 |
c |
Sugar |
| 1/2 |
tb |
Dry yeast |
| 1/2 |
tb |
Melted lard |
| 2 1/2 |
c |
Sifted all-purpose flour |
| 5 |
tb |
Water |
|
|
=== FILLING === |
| 1/2 |
tb |
Ginger |
| 2 |
c |
Rinsed drained chopped rock shrimp |
| 2 |
c |
Chopped garlic chives |
|
|
(regular chives can be substituted) |
| 2 |
|
Eggs |
| 1/2 |
tb |
Sesame oil |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
|
|
Canola oil; to cook |
| 1 |
c |
Chicken stock -; (to 2 cups) |
|
|
(may substitute water) |
INSTRUCTIONS
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. Roll dough into one long log about 2 inches thick. Cut into 2-inch
pieces.
For the Filling: 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.
This recipe yields ?? servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B14) - from the TV
FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 1362 Calories (kcal); 19g Total Fat; (12% calories from fat);
43g Protein; 250g Carbohydrate; 374mg Cholesterol; 128mg Sodium Food
Exchanges: 14 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 1 1/2 Other Carbohydrates
Recipe by: Ming Tsai
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