Classic Beef Curry
1h 0m prep 30m cook 2h ready
These pan-fried Chinese curry puffs feature a spiced beef and potato filling wrapped in a curry-scented egg dough. They are served hot with a choice of citrusy sambal-sour cream, soy-lime, or gyoza sauce.
Ingredients
- 680 g Curry All-Purpose Egg Dough
- 1 medium-large russet potato
- 44.4 ml peanut oil
- 355 ml yellow onion finely diced
- 680 g ground beef
- 3 clove garlic minced or pressed
- 14.8 ml Shaoxing wine
- 44.4 ml soy sauce
- 9.86 ml kosher salt
- 9.86 ml sugar
- 29.6 ml curry powder
- 7.39 ml ground turmeric
- 7.39 ml ground cumin
- 9.86 ml red pepper flakes
- 14.8 ml toasted sesame oil
- 177 ml garlic chives thinly sliced
- 118 ml carrot finely grated
- 29.6 ml lime juice freshly squeezed
- 9.86 ml lime zest finely grated
Nutrition (per serving, estimated)
Estimated based off 10 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1005 mg
- Iron: 30.7 mg
- Magnesium: 370 mg
- Phosphorus: 1749 mg
- Potassium: 4741 mg
- Zinc: 31.7 mg
Let's Cook
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Step 1.
Prepare the Curry All-Purpose Egg Dough according to the instructions on the referenced page, or set out 60 store-bought dumpling skins. Keep covered with a damp cloth to prevent drying.
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Step 2.
In a medium pot over high heat, place the russet potato and cover with 1 inch of salted water. Cover with a lid and bring to a boil. Reduce heat to medium and boil, partly covered, for 30 to 40 minutes, until a knife inserts easily into the potato.
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Step 3.
Cool the potato until easy to handle, then peel it. In a large bowl, mash the potato until fairly smooth.
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Step 4.
In a medium skillet over low heat, preheat 2 tablespoons of peanut oil for 1 to 2 minutes until hot. Add the finely diced yellow onion and cook for 10 to 12 minutes, stirring occasionally, until translucent and not browned.
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Step 5.
While the onion cooks, in a large skillet over medium heat, preheat the remaining 1 tablespoon of peanut oil for 1 to 2 minutes. Add the ground beef and minced garlic. Cook, breaking up the meat completely and stirring occasionally, for 3 to 4 minutes until the meat is still pinkish but mostly cooked.
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Step 6.
Increase the heat to medium high. Add the Shaoxing wine, soy sauce, and 2 to 3 teaspoons each of kosher salt and sugar to taste. Stir to combine. Cook for 2 to 3 more minutes until the meat is fully cooked and the pan juices have reduced so the meat is wet but not swimming. Transfer the beef mixture to the bowl of mashed potato.
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Step 7.
After the onion has cooked for 10 to 12 minutes, add the curry powder, ground turmeric, ground cumin, and red pepper flakes to the skillet. Increase heat to medium low and cook for 1 to 2 minutes, stirring constantly, until the spices are fragrant. Add the spiced onion to the bowl with the potato and beef, then add the toasted sesame oil and stir to combine.
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Step 8.
Fold in the sliced garlic chives, finely grated carrot, lime juice, and lime zest until evenly distributed. Let the filling cool to room temperature, then cover and refrigerate for at least 30 minutes before using.
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Step 9.
Form the dumplings according to the instructions on the referenced page, using about 1 tablespoon of filling per dumpling. Press out any air and seal tightly.
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Step 10.
Pan-fry the dumplings according to the instructions on the referenced page, typically in a little oil over medium heat until golden brown on both sides, about 3 to 4 minutes per side. Serve hot.
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