Curry Dumpling - Pastel Kari

Ingredients

Dumpling skin:
200 g flour
1 tsp salt
125 gram margarine, cut in small pieces
4 tbsp water

Filling:
1/2 chicken
1 tbsp margarine
50 gram chopped onion
6 chopped shallots
1 1/2 tsp curry powder
1/4 tsp ground pepper
salt
1 tbsp cornstarch mix with 1 tbsp of water

Preparation

1. Filling: Boil chicken until half-cooked and cube it. Save the water (125cc). Warm margarine, fry onion and shallots. Add chicken and water. Put in the curry powder, pepper, and salt. Cook until chicken is tender. Add cornstarch mixture. Stir and lift.
2. Dumpling skin: Mix flour, salt, and margarine. Blend until all combined, gradually adding water.
3. Lay out on a board approximately 2mm and make circles with diameter about 12cm. Put 1 1/2 tbsp filling in the middle and close the edges. Bake in 180Celcius (350F) for 25 minutes.

Conclusion

To make it faster, you can also purchase dumpling skins at any Asian grocery stores.