Easy Chicken Curry Puffs กะหรี่ปั๊ป

Instructions

1. Steam sweet potato for 10 minutes just until a fork can go through with no resistance, but the pieces should still maintain their shape.

2. For the filling: In a wok or a saute pan, heat vegetable oil over medium heat. Add onion, season with a pinch of salt, and saute until the onion is translucent and starts to brown slightly. Add curry powder and stir for about 15 seconds. Add chicken and toss just until there are no big clumps. Add sweet potato, soy sauce, fish sauce, sugar and white pepper. Toss the filling constantly over medium heat until there is no more liquid pooling at the bottom of the pan, and the potato has broken down enough that it allows the filling to be creamy and hold together better, about 5 minutes. If the filling is dry but it's still crumbly and not holding together, add a little water and continue to cook and stir. Stir in cilantro stems and remove from heat.Taste and adjust seasoning with more salt as needed. Let cool to room temperature before wrapping.

3. To wrap: Cut the 10-inch spring roll wrapper into 4 equal strips, and place about 1 Tbsp of filling at the end of the strip. Wrap each piece into a triangle, following the methods shown in the video, sealing the end with the beaten egg. To make large ones, cut the wrapper into 3 strips, use about 3 Tbsp of filling, and wrap each piece twice (the first wrapping doesn't need to be sealed with egg).