Authentic home cooking from Japan, with US measurements. 
Crispy Baked Curry Buns (No Frying!) with Pancake Mix
Featured in Cookpad News on February 29. These buns are as crispy as they look—healthy and delicious!
Recipe background:
I made this because I had leftover curry!
Crispy Baked Curry Buns (No Frying!) with Pancake Mix
Featured in Cookpad News on February 29. These buns are as crispy as they look—healthy and delicious!
Recipe background:
I made this because I had leftover curry!
Open in Cookpad AppSteps
- 1
Preparation:
Mash the leftover curry into small pieces.
Beat the egg.
Preheat your oven or toaster oven to 350°F (180°C).
- 2
Toast the panko breadcrumbs in a skillet over medium heat until they reach the golden color typical of curry buns. Do not use oil. Watch carefully, as they burn easily.
- 3
Mix the pancake mix and yogurt together. If you add too much yogurt, the dough will get sticky. Knead and shape into a ball—if it doesn't stick to your hands, it's ready!
- 4
Divide the dough from step 3 into 4–5 portions. Roll each out flat with a rolling pin, or use your hands and fingers if you don't have one. Make them thin.
- 5
Place some curry in the center, then fold the dough over like a dumpling. Pinch the edges closed with your fingers to seal.
- 6
Dip each bun in the beaten egg, then coat with the toasted panko breadcrumbs. The color of the panko will give them the look of classic curry buns.
- 7
Bake in the oven for about 13 minutes. They're done!
- 8
On August 26, 2013, this recipe received 10 user reports—thank you!
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