Japanese Curry Chicken Dumplings

Finally, we’ve got filling #6! This one was really cool, and it definitely had a strong flavor! It was definitely one of the more unique dumplings, and I thought it was so great and full of flavor! The curry flavor is so fun, but if you’d rather use your own curry recipe, definitely go for it! Remember the point of cooking and baking is so explore and figure out what tastes you like the most, so definitely don’t just copy what I have if you have other flavors you’d like to try. Enjoy yourself!

(makes 20-25 dumplings)

Ingredients:

·      3 tbsp unsalted butter

·      ¼ cup all-purpose flour

·      1.5 tsp yellow curry powder

·      1.5 tsp garam masala

·      1 tbsp ketchup

·      1 tbsp Worcestershire sauce

·      ¼ tsp black pepper

·      4 oz fatty ground pork

·      4 oz ground chicken

·      ¼ cup peas

·      2 tbsp onion, minced

·      1 tsp fresh ginger, minced and peeled

·      ½ tsp salt

Melt the butter in a medium saucepan over medium heat. Add the flour, 1 tsp at a time, and whisk constantly until all dissolved and browned. Add the curry powder, masala, ketchup, Worcestershire sauce, and pepper. Cook while constantly stirring for a minute, then add ½ cup water. Bring this mixture to a boil and simmer, stirring frequently, until the sauce has thickened (add water if it gets too thick). Transfer ¼ cup to a large bowl and let it cool to room temperature. Save the remaining sauce for serving. After the ¼ cup sauce has cooled, add the rest of the ingredients. Use your hands to mix and evenly distribute the ingredients. Cover and refrigerate for an hour, or up to two days. Use this page to fold and cook your dumplings!