Curry Puff
First Dough:
- 2 cups all purpose flour sifted
- 1½ tbsp. sugar
- 1/4 tsp. salt
- 3½ oz. cooking oil
- 4½ oz. water
Second Dough:
- 1 cup all purpose flour
- 4 tbsp. cooking oil
- 2 cups ground beef or chicken
- 1 onion
- 2 potatoes
- 1/4 cup Golden Mountain Sauce
- 1/2 tbsp. curry powder
- 1/2 tsp. black pepper
- 1 tbsp. sugar
- 3/4 cup coconut milk
First Dough:
Mix all ingredients together and knead to form a soft dough. Divide into 10 equal pieces. Place in bowl, cover with damp cloth and set aside.
Second Dough:
Mix together and knead until firm. Divide into 10 pieces. Place in bowl, cover with damp cloth and set aside.
Peel and dice onion and potatoes.
Preheat wok over high heat. Add coconut milk and stir for 30 seconds. Place meat and all other ingredients in wok and stir for 1 minute. Lower heat to medium and stir until dry. Turn off heat and set aside. Roll out first dough in oval shape. Place one piece of second dough in oval and wrap to form a ball. Roll into a flat oval shape.
Place 11/2 tablespoons of meat and vegetable mixture in center of dough. Fold edges together to form a half moon shape. Crimp edges with thumb and forefinger to seal. Pour enough oil in wok to fill half full. Place wok over high heat. When oil is hot, carefully drop curry puff in wok. Lower heat to medium high. Fry until crust is golden brown. Remove and place on serving dish. Serve with cucumber salad.