Curried chicken bun filling (gālí jī bāo) from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen

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Notes about this recipe

  • Delys77 on February 24, 2014

    Pg. 102 The curry filling in this is spot on and delicious. Very rich and flavourful without any real hit, just a subtle warmth from the mix of spices. The dough also worked out very well, although mine only took about 30 minutes to double, and by the time my filling was ready it has nearly quadrupled and had to be pushed down a touch. Also, perhaps due to over rising, I only got about 12 medium sized buns out of the filling, and had to freeze the rest of the dough.

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