Curry pit: small onion 1, half of large onion.

Cooked potato granules 1 steamed potatoes and diced.

Diced carrot

Proper amount

Proper amount of peas

Appropriate amount of mushrooms

Small pieces of food

Proper amount

Appropriate amount of green pepper diced

coconut milk

150 ~ 200ml

curry paste

50 grams

Black pepper powder

Proper amount

A moderate amount of Chili powder/oil

Peanut butter (salty) 1 spoon

Oil skin: medium gluten flour 100g

Coconut oil 35g

hot water

45 grams

berry sugar

6g

Crispy: 70g medium gluten flour.

Coconut oil 38 grams

berry sugar

1g

How to make coconut curry jiaozi?

1, make the oil skin first. Rub the oil skin and pastry into smooth dough (not fermented, just put it in the refrigerator for 30 minutes to wake up) and wait for 30 minutes to wake up while making curry traps;

2. Add a little peanut oil to the pot and stir-fry the minced onion. Then add boiled diced potatoes, diced carrots, diced peas, diced corn, diced green peppers and diced mushrooms and stir fry. At the same time, add curry sauce, coconut milk, black pepper and red pepper powder (spicy oil is also acceptable) to collect soup and put it in a bowl.

3. Divide the oil skin and the pastry into small portions, wrap the pastry with the oil skin, and roll it several times with a rolling pin. The more you roll, the more layers the dough will have and the crisper it will taste. Preheat the oven before making curry dumplings 175 degrees 10 minute. Then roll it into dumpling skin, put the curry stuffing in the middle of the skin, fold it in half and pinch it on both sides.