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1
In small bowl combine cornstarch solution, chili sauce, sesame oil, curry pwdr, tumeric pwdr, salt, sugar, black pepper and 5-spice pwdr.
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2
For the Filling: Heat a wok over high heat till warm.
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3
Add in the oil and swirl to coat the sides.
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4
Add in the onion, ginger, and garlic; stir-fry till the onion is tender, about 1 minute.
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5
Add in the potato and carrot and stir-fry till they are almost tender, about 3 min.
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6
Add in the grnd beef and stir-fry till it is broken up and no longer pink, about 2 min.
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7
Add in the seasoning mix and mix well.
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8
Scoop the filling from the wok and cold completely before continuing.
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9
For the Puffs: Preheat the oven to 375 degrees.
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10
Roll out each sheet of dough on a lightly floured surface to 1/8-inch thick.
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11
Cut the dough into 3-inch rounds with a cookie cutter or possibly tumbler.
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12
Place about 1 Tbsp.
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13
of stuffing in center of each round.
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14
Moisten the edges of dough with the tip of your finger dipped in water.
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15
Fold the dough in half to enclose the filling.
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16
Press the edges together firmly to seal, then crimp the edges with the tines of a fork.
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17
Place the pies 2 inches apart on an ungreased baking sheet.
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18
Brush the tops with egg yolk mix.
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19
Bake till golden, 12 to 15 min.
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20
Serve warm.
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21
This recipe yields 6 servings.
