Crispy & Fluffy Curry Buns with Pancake Mix

Name: Crispy & Fluffy Curry Buns with Pancake Mix
Yield: Makes 4 buns
Ingredients: 200 grams pancake mix (about 1 1/2 cups); 5-6 tablespoons curry; 1/4 cup water (65 ml); 1/2 large egg (about 1 tablespoon) or mayonnaise; as needed Panko breadcrumbs,

ゆぅり @cook_40027423

You can make these super easily with leftover curry and pancake mix! The outside is crispy, and the inside is filled with melty curry—so delicious! If you have leftover curry, definitely try this the next day.
Recipe background:
I was wondering what to do with leftover curry. Making doria felt too hot for the weather, and curry udon was also too warm. Then I thought, why not make curry buns? They make a great snack! I used pancake mix to make it super easy. It’s a shortcut, but as long as it tastes good, I’m happy!

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Ingredients

Makes 4 buns

200 gramspancake mix (about 1 1/2 cups)
5-6 tablespoonscurry
1/4 cupwater (65 ml)
1/2large egg (about 1 tablespoon) or mayonnaise
as neededPanko breadcrumbs,

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Steps

1

You don’t need to heat the curry; use it cold. Divide the curry into 4 portions. If there are large pieces of potato or carrot, mash them with a fork until smaller.
2

In a bowl, combine the pancake mix, egg, and water. Knead just until the dough comes together; don’t overwork it. Divide the dough into 4 portions. (You can also do this in a plastic bag if you like.)
3

With your hands, flatten each piece of dough into a thin circle, about 2–3 mm thick, like a large dumpling wrapper. Wrapping the dough in plastic wrap before flattening helps keep your hands clean.
4

Place one portion of curry onto each dough circle. Fold the dough over to make a half-moon shape and seal the edges with a fork. Don’t overfill, or the buns may burst.
5

Gently coat each bun with panko breadcrumbs, being careful not to lose the shape.
6

Fry in hot oil until crispy. The dough is thin, so it cooks quickly. Remove when the inside is heated through.