Photograph of the finished Curry pan

Japan · Bánh mì cà ri chiên Curry pan

Curry pan

1 hr 30 min Hands-on time + 1 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 480 g
  • Photograph of Dry yeast Dry yeast 12 g
  • Photograph of Pork Pork 280 g
  • Photograph of Onion Onion 2
  • Photograph of Potato Potato 320 g
  • Photograph of Curry powder Curry powder 40 g
  • Photograph of Panko breadcrumbs Panko breadcrumbs 160 g
  • Photograph of Oil Oil 600 ml

Method

  1. 1 Knead the flour with yeast, sugar, salt, and milk until the dough is smooth and elastic, then let it rise for 1 hour until it doubles in size.
  2. 2 Sauté the minced meat with onions and diced potatoes, season with curry powder, and cook until the filling thickens.
  3. 3 Let the filling cool completely; if it's still hot, it will tear the dough wrapper when you wrap it.
  4. 4 Roll the dough into a round piece, place the filling in the center, seal the edges, and roll it in breadcrumbs.
  5. 5 Deep-fry for 3 minutes on each side until golden brown and crispy.

With an appliance

  • Air fryer 1 hr 56 min

    Replace step 5: spray oil to coat the breadcrumb-covered curry pan buns, fry at 185 degrees for 13 minutes, flipping at the 7th minute; the filling must be completely cool as in step 3 to prevent the buns from bursting.

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