Baked Curry Gyoza 咖喱饺

This is one of the delicious Chinese Dim Sum for curry lovers. The fillings variation is endless...you may use any of gyoza or dumpling fillings if you don't like curry. Wrappers can be used pie crust, just not as crispy as this hand-made wrappers. Give yourself a little patient to make this on your day off and you will be happy to see the result.

For Curry Beef Fillings:
  • 1 lb. ground beef
  • 1 1/2 cup minced onion
  • 3 Tbsp. curry powder
  • 1 1/2 Tbsp. sugar
  • 1 tsp. salt
  • 2 Tbsp. soy sauce
  • 1/2 cup water
  • 1 Tbsp. cornstarch mix with 1/4 cup water
Heat the wok on high, add beef and onion, stir-fry until beef just cooked. Add curry powder, sugar, salt, soy sauce and 1/2 cup water, stir on medium heat until well mixed. Add cornstarch with water, bring to boil, stir until thicken. Remove from the heat and let cool while preparing the wrappers.

For Pastry Wrappers:
Water-based skin:
  • 2 cup flour
  • 1/3 cup cooking oil
  • 2/3 cup water
  • 1/4 tsp. salt
Oil-based skin:
  • 1 cup flour
  • 1/3 cup cooking oil
In two different bowls, mix both wrappers separately and knead to a dough. Cover with plastic wrappers and set aside for 20 minutes.
Flatten the water-based skin bigger than the oil base the skin. Lay the oil-based skin on the top of the water-based skin. Fold and flatten 3 times as shown in below pictures. Then, cut out round wrappers with a biscuit cutter. Place the filling in the center, seal the edge tight. Use a fork to press the edge to make it fancy.


 












* Pastry making pictures are adopted from  http://www.sbar.com.cn/caipu/85157/
Preheat the oven to 375 degrees F. Line a parchment paper on a large cookie sheet.
Lay curry gyoza on the sheet and brush with egg yolk. Sprinkle black sesame seeds if you like.
Bake for 20 minutes until golden brown. ( I set on boiler in the oven for the last minutes to have the pretty golden color). Serve warm.


Instead of curry beef filling, I bought a can of Red Bean Paste from a Asian grocery store and use as a sweet filling. This dessert turns out flaky, sweet and easy.


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