Sunday, December 4, 2011

Wonton Potato Curry Pockets - AKA Curry Puffs without the puff

These little treats are jam packed with flavor. They were inspired by Thai restaurant curry puffs which I have been wanting to make for a long time. I was trying to put together a dinner because One of my husband's cousins was coming over. I made my Thai Style chicken with the coconut curry sauce, jasmin rice and some steamed broccoli, but I was feeling like we should have a pre-diner snack, so I concocted a recipe and tried to put it together with the least amount of hassle.

For the filling:

2 TBSP butter
2 Medium Shallots (sliced thin)
2 large cloves of garlic (minced)
1 Green onion (sliced thin)
2 large Yukon gold potatoes (Diced)
1 Large carrot (diced)
2 TBSP Mild Yellow Curry powder
1/2 Cup of water

For the pockets:

1 Pack of wonton wrappers


Melt the butter in a medium sauce pan on medium heat. Add the shallots, garlic and green onions until the shallots become translucent and  start to caramelize. Add the potatoes and carrot and cook for 5 minutes stirring frequently to prevent ingredients form burning. Add the water and curry making sure to add the curry powder slowly to prevent lumps. Cook until the water is reduced enough to make a thick gravy. 

Set the filling aside and get your wonton wrappers ready by slicing them diagonally to create triangles. Once this is done start getting your Pockets together. The pictures below show the step by step procedure on how to fold your wrappers and get them ready for frying/sauteing.

 place your wonton triangle on a flat surface

 Place about 1 teaspoon of filling 
at the center of your wonton triangle

 Make your first fold as shown above.

 Make your second fold as shown above.

 Make your third fold as shown above.

Finally tuck the last corner under to complete your triangle shaped pocket.

To cook these simply fry in a large pan with a thin layer of Safflower or canola oil until they are golden brown on both sides. Serve with either duck sauce or red chilly dipping sauce. Enjoy.

No comments:

Post a Comment