Crispy Dumplings with Dry Curry
Japanese “dry curry” is similar to Keema curry, a stewed curry with minced beef, lamb, or goat meat with green peas. It is often cooked with pork in Japan and served over rice, inside fried bread, or in this case dumplings. This recipe is deep-fried, so it is crispy on the outside and moist on the inside. It is surprisingly light. The vegetables are chopped small, perfect for snacks or appetizers.
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When making the dough with rice flour, it is better to add some oil in addition to hot water to make it less sticky and easier to handle.
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All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
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Ingredients such as Japanese curry roux can be purchased online or at Asian grocery stores.
12 pieces
Ingredients
For the dough
| 1 cup (150g) | rice flour |
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| ¼ cup(45g) | potato starch |
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| Pinch of salt | |
| ¾ cup (180ml) | hot water |
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| Oil as needed | |
For the curry
| ¼ (40g) | onions, minced (about ¼ cup) |
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| 1 (60g) | carrot, grated (about ½ cup) |
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| 2 teaspoons (10g) | ginger, minced |
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| 2 teaspoons (10g) | garlic, minced |
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| 7oz/200g | ground pork |
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| 1½ tablespoons (9g) | curry powder |
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| 1½ tablespoons (25g) | ketchup |
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| ⅔ cup(150ml) | water |
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| 2oz/60g | Japanese curry roux (see Tips) |
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| 1 teaspoon (6g) | chicken bouillon |
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| Oil as needed | |
Directions
For the dough
In a medium bowl, mix rice flour, potato starch, and salt. Create a well in the middle of the mound and pour hot water gradually. Apply a little oil on your hands and knead the dough until moistened and smooth. Drizzle additional hot water as needed. Form a ball, wrap tightly with plastic, and rest at room temperature for 30 minutes.
For the filling
Cook onions and carrots in microwave for 30 seconds. In a skillet over medium high heat, add oil, ginger and garlic until fragrant. Add the onions and carrots. When the mixture is soft, add ground pork and curry powder. Continue to sauté.
When the mixture is cooked thoroughly, add ketchup, water, curry roux, and chicken bouillon. Boil down the mixture until the excess liquid has evaporated. Set aside and cool.
For the assembly
Remove the plastic wrap from the dough and divide it into 12 pieces. Flatten each piece to form thin circles, 3 inches (8cm) in diameter. Place the filling in center and fold in half. Press firmly around the filling to seal the edges.
Deep-fry the dumplings in 340-345°F (170-175°C) oil until they begin to turn golden brown. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.