St. Stephen's Project

👩‍🍳Mother-in-law came over last weekend to show us how she makes Japanese curry puffs. 🥟🤤 They are my husband's most beloved childhood snack and a perennial favorite at church potlucks. It's a labor of love, so we made sure to capture the process lest we forget. 🎥 She is camera shy so the video is not available for public consumption, but she's allowed me to share the recipe. Here it is if you're feeling adventurous!

INGREDIENTS
Filling:
- 1 tbsp oil
- 1 small onion, diced
- 1 lb 85% lean ground beef
- 3 Japanese curry cubes
- 1 tbsp corn starch w/ cold water (optional)

Inside dough:
- 1 cup flour
- 5 tbsp vegetable shortening

Outside dough:
- 2 cups flour
- 5 tbsp vegetable shortening
- 2/3 cup water

Finishing touches:
- 1 Egg yolk
- black sesame seeds

STEPS
1. Cook first three filling ingredients. Dice curry cubes and let melt slightly in about 2 tbsp of hot water, then mix into filling ingredients. Add corn starch slurry if filling appears watery.
2. While filling cools, mix ingredients of inside and outside dough in medium and large mixing bowls respectively until clumps form and stick together.
3. Cover the bowls and let dough rest for approx. 10 min.
4. Dust work station with flour. Remove dough from bowls and form a block each.
5. Divide each block into 12 cubes.
6. Flatten an outside cube and use it to completely cover an inside cube to form a ball.
7. With rolling pin, flatten ball into strips, then form the strips into rolls. Flatten the rolls into strips again and form strips into rolls. Cut each roll into 2.
8. Flatten each cut roll into a palm sized wrap. Put about 2 tbsp filling in each wrap. Fold wrap and pinch the edges.
9. Lightly brush each puff with egg yolk then top with sesame seeds.
10. Bake for 20-22 minutes at 350 degrees.