Curry Dumplings

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::Curry Dumplings

Filling:
*1 lb. ground pork
*1.5 c. minced onion
*3 T. curry powder
*1.5 T. sugar
*1 T. salt
*0.75 c. water
*1.5 T. cornstarch
*1.5 T. water
Skin:
* the same as ingredients
of "Turnip Cakes"
* the same as ingredients

Method:

1. Filling: Heat the work then add 4 T. oil. Stir-fry onion until fragrant then add curry powder and stir lightly. Add ground pork and stir until cooked; add and bring to a boil. Add to thicken; stir. Remove and let cool. 2. Skin: Mix the ingredients of cornstarch and water together to make a smooth dough; knead briefly until very smooth; let stand for 20 minutes then roll into a baton-like roll and cut it into 20 pieces. 3. Roll each piece into a 3-inch round piece (middle should be slightly thick and outside edges thin); place 1.5 T. filling in center of dough. Fold dough in half and pinch edges to seal, While holding the dough in one hand, use the index finger and thumb of the other hand to fold over the edge about 0.25-inch to make a thin pleat. Make another 0.25-inch fold at the half way point of this pleat and continue pleating edge. Continue pleating edge to the opposite edge of dough. Coat one side of the dumpling with a little egg yolk. Repeat this process for each dumpling. Preheat oven to 375F; bake the dumplings, egg coated side up, for 20 minutes; remove and serve.

Total time:

45m

Cooking technique:

cold dish

Cuisine:

Guangdong

Food menu:

appetizer

Cholesterol:

7mg

Carbohydrates:

51g