I absolutely LOVE trying out new foods. Especially foods from other cultures. Recently I am interested in Japanese Recipes. In case you haven´t checked out my latest post, I can also highly recommend this Tofu Katsu! Sushi and Summer Rolls are great meals/snacks as well! But my favourite so far are definitely these Japanese Curry pan-fried buns!
This is the recipe you needed in your life, without knowing it. I am not exaggerating when I say that this is one of the most delicious and satisfying foods EVER! The traditional recipe is made with a yeast-dough – however I am usually not patient enough to wait an hour until the dough is risen. So, I decided to try out a yeast-free version, which worked absolutely fine and they are still very fluffy and soft – but yet crispy on the outside. But without further due, let´s dive right into it.
(PS: Also check out the notes for some ingredient-swaps)
The recipe for the Japanese curry pan-fried buns
Japanese Curry Pan-fried buns (vegan)Cuisine: JapaneseDifficulty: not the first time cooking
really doesn´t matterkcal
These Japanese Curry pan fried buns are easy to make and the filling adjustable. I am sure you can find something at home you can put in. I like the version with green beans. Serve it with a salad, more veggies and a sauce like soy sauce or a balsamic vinegar.
- for the dough
145g flour + 35g corn starch
1 tsp baking powder
1/4 tsp salt
1/2 cup (140g) yoghurt (+ 1 or 2 tbsp if needed)
handful green beans (frozen work well)*
2 boiled potatoes*
1 tsp olive oil
1 tbsp flour
3 tbsp sieved tomatoes (or ketchup)
2 tbsp soy sauce/tamari
1 tbsp curry powder
1 tsp cumin powder
good amount of salt and pepper
1/2 tbsp olive oil
- mix the dry ingredients for the dough, then add the yoghurt and mix and kneat the dough until it is smooth and elastic and not sticky. Maybe add some more flour or yoghurt depending on the texture. Put the dough aside and prepare the filling meanwhile
- cut the vegetables in small pieces, then saute it in a little bit of oil in a pan. Mix the flour, sieved tomatoes, soy sauce and spices, then pour it over the vegetables. Mix it well, in case you used potatoes, slightly mash everything with a fork, so that the mixture becomes sticky.
- Divide the dough on a floured work surface into 10 pieces, roll each piece into a disk-like wrapper, place one to two tbsp of the filling in the middle, then fold the edges clockwise over the filling gently pinching the edges together until the filling is completely sealed.
- heat up 1/2 tbsp of olive oil in a non-sticky pan and fry the buns for approximately 5 minutes each side. Then pour in 1/2 cup of water and cover it with a lid. Let it steam until the water is completely evaporated and the bottom is crispy.
- green beans can be replaced with any vegetable you have at home. Zucchini, Carrots, paprika, …
- champignons can be replaced with any meat (substitute) or 1/2 block of pressed and crumbled tofu
- potatoes can be replaced by 1 large gratet carrot, then I recommend rather using a meat substitute or tofu than mushrooms, otherwise it won´t be sticky enough
Some words about portion sizes
I can not tell you for how many people this will be enough. It depends on what you are going to serve it with, how hungry the people are and what sounds satisfying for you. Do not feel guilty for eating 3, 4 or even 6. One day you might eat six, another day maybe only two. Our bodies need a different amount of food every day. When you are listening to your bodies needs, there will be no reason to feel guilty about eating any amount of food, because you should never feel guilty for honouring your bodies needs. Just enjoy these Japanese Curry pan-fried buns without guilt and shame – because these things aren´t listed in the ingredients list.
In case you´ll try this recipe out – which I HIGHLY recommend, please leave a comment and/or tag me on social media @doristrendfood .
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