I doubled up to make 10.
|6 tablets (optional)|
Southern Style: Chicken Curry Cuff
Marinate with 2 tablespoons of curry powder and a little salt and sugar for about 20 minutes, then set aside.
150g peeled and diced potatoes and eggs, steamed and ready to use.
2 tbsp oil, 20g chopped onion, sautéed
Add the marinated diced chicken and sauté until the chicken is about 6 or 7 minutes cooked.
Add the diced potatoes, curry leaves, 3 tbsp water, salt and tastiness to taste, cook until the sauce is reduced and leave to cool.
Add 175g of flour + 50g of butter, press and mix well to form small granules.
Add about 55g of water and knead the dough.
Add a teaspoon of oil and knead the dough, cover with plastic wrap and let rise for 20 minutes.
Divide the curry and egg equally.
Roll out the dough, add the filling and roll out the dumplings.
How to fold curry dumplings
Oil temperature 170 degrees.
Fry until golden brown.