Curry Puffs
Golden and flaky pastry filled with aromatic curried meat, a beloved Chinese snack perfect for tea time.
Ingredients
11 items- All-purpose flour 250g
- Unsalted butter 100g
- Cold water 80ml
- Onion 1
- Garlic 3 cloves
- Ginger 10g
- Ground pork 200g
- Curry powder 2 tbsp
- Salt 1/2 tsp
- Sugar 1 tsp
- Vegetable oil as needed
Nutrition
Steps （8 steps）
Combine flour and chilled butter in a bowl; cut with a pastry blender until coarse crumbs form. Gradually add ice water and knead into a smooth dough. Cover and rest for 20 minutes.
Finely chop onion, garlic and ginger. Heat 1 tbsp oil in a skillet over high heat; sauté aromatics for about 1 minute until fragrant.
Add ground pork; stir-fry over high heat, breaking into small pieces, until browned and liquid has evaporated.
Reduce heat to low; add curry powder, salt and sugar; stir for 1 minute until fragrant and dry. Transfer to a bowl and cool completely.
Knead the rested dough briefly, then roll into a 2 cm thick log; cut into 16 equal pieces. Roll each piece into an 8 cm diameter circle.
Place about 1 tbsp cooled filling in the center of each wrapper; fold into a half-moon shape; pinch edges tightly and crimp with thumb and index finger to seal.
Heat oil in a deep pot to 160°C (325°F). Gently lower the puffs into the oil; fry over medium-low heat for 6-8 minutes, turning once, until golden and crispy. Drain on paper towels.
Let puffs rest for 2 minutes before serving. Serve with sweet chili sauce or plain yogurt dip.
Tips
1. Keep butter chilled to prevent oiling out. 2. Filling must be completely cool before wrapping. 3. Maintain oil temperature around 160°C to avoid burning. 4. Seal edges firmly to prevent opening during frying.
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