Curry Puffs – Deep-fried Dumplings with Potato Filling
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the filling:
- 250 g potato (s), peeled, cut into 0.5-1 cm small cubes
- 150 g minced meat
- 50 g peas
- 2 onion (s), approx. 150 g, cut into 0.5 - 1 cm small cubes
- 10 g iner root, finely chopped
- 1 ½ teaspoon salt
- 1 teaspoon sugar
- 2 tablespoon curry powder, optionally 1 teaspoon chili powder
- 200 ml water
- 3 tablespoons oil and something to fry
For the dough:
- 250 g wheat flour
- 0.5 teaspoon ½ salt
- 60 g mararine
- 100 ml water
Print Recipe
Pin Recipe Instructions
- For the filling, heat 3 tablespoons of oil in the pan and lightly brown the onions together with the ginger. Add 3 tablespoons of water to the curry powder to stir it into a paste. Add the paste to the pan and continue frying briefly. Then add the meat, fry again briefly, add the potatoes and peas and season with the sugar, salt and chili powder. Pour in the rest of the water and cover and simmer for 20 minutes. Uncover, cook for another 5 minutes and then let cool.
- While the filling is cooling, prepare the dough by adding the salt to the flour and mix. Melt the margarine and knead with the flour. Add the water, knead until a smooth dough is formed and then cover it and let it rest for 10 minutes. Divide the finished dough into 14 equal pieces and roll out each round with a diameter of approx. 10 cm.
- Place a tablespoon of filling in the middle of each round, rolled-out piece of dough and close each one to form a semicircle. Press the edge together well and fold it all around (see video). Fry the finished dumplings until they are golden brown and serve.
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