Recipe - Pan-Fried Fish With Ginger Blood Orange Vinaigrette

Three fourths cup Warm water
1/8 cup Sugar
One half tablespoon Dry yeast
One half tablespoon Melted lard
2 One half cup Sifted allpurpose flour
5 tablespoon Water
=== FILLING ===
One half tablespoon Ginger
2 cup Rinsed drained chopped rock
shrimp
2 cup Chopped garlic chives
(regular chives can be
substituted)
2 Eggs
One half tablespoon Sesame oil
Salt; to taste
Freshlyground white pepper;
to taste
Canola oil; to cook
1 cup Chicken stock ; (to 2 cups)
(may substitute water)

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 2inch
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 flatside 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 crispup again.

This recipe yields ??