Name: Chicken Curry Puffs
Yield: Makes 18 puffs
Ingredients: 1 Tbsp. neutral oil; 12 ounces ground chicken or turkey; 1 cup diced yellow onion (about 1 small onion); 1 large garlic clove, minced; ¾ cup plus 3 Tbsp. water; 1 Tbsp. Madras curry powder; 1½ tsp. sugar; ¾ tsp. fine sea salt; ¼ tsp. ground black pepper; ¼ tsp. ground cumin; ¼ tsp. turmeric powder; 1 Tbsp. cornstarch; Homemade rough puff pastry or 1 (18-ounce) package frozen puff pastry; 1 large egg, lightly beaten; 1 large egg yolk, lightly beaten; Black or white untoasted sesame seeds, for topping

Chicken curry puffs being assembled on a cutting board.

Photo by Sarah Leung and Kaitlin Leung

When Chinese bakeries and dim sum houses whip up curry puffs, they make the filling just as sweet as it is savory. Here, we’re using ground chicken, stirred into a smooth curry sauce punctuated by plenty of caramelized onions. These chicken curry puffs have a pleasant balance of salt, spice, and sugar, making them perfect for an appetizer, afternoon snack, or even breakfast with a cup of tea. These puffs taste best made with homemade puff pastry, but you can also use store-bought.

This recipe was excerpted from 'The Woks of Life' by Bill Leung, Kaitlin Leung, Judy Leung, and Sarah Leung. Buy the full book on Amazon. Get more of our favorite Chinese chicken recipes →