Karipap Pusar Ayam & Telur Rebus (Swirl Curry Puffs with Chicken & Boiled Egg)
Karipap Pusar Ayam & Telur Rebus (Swirl Curry Puffs with Chicken & Boiled Egg)
Ingredients
For Dough A (Fat Dough)
- 1 1/2 cups all-purpose flour
- 1/2 cup margarine, softened
- 2 tablespoons cooking oil
For Dough B (Water Dough)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons cooking oil
- 3/4 cup water, warm
For the Filling (Inti)
- 1 yellow onion, medium, roughly chopped
- 3 garlic cloves
- 1 inch ginger, peeled
- 3 tablespoons cooking oil
- 2 tablespoons meat curry powder
- 1 teaspoon chili powder, (adjust to taste)
- 1 pound chicken breast, cooked and shredded or finely minced
- 2 potatoes, medium, boiled and finely diced or mashed
- 1 teaspoon salt, or to taste
- 2 tablespoons celery leaves, chopped, or spring onions
- 4 hard-boiled eggs, sliced into 4-6 pieces each
For Frying
- 4 cups cooking oil, for deep frying
Instructions
- 1
Prepare Dough A (Fat Dough): In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup softened margarine, and 2 tablespoons cooking oil. Knead by hand until a cohesive, soft, and slightly yellowish dough forms. It should be smooth and pliable. Cover with plastic wrap and set aside.
⏱️ 10 min
- 2
Prepare Dough B (Water Dough): In a separate large bowl, combine 2 cups all-purpose flour, 1/2 teaspoon salt, 2 tablespoons cooking oil, and 3/4 cup warm water. Mix until a shaggy dough forms, then turn out onto a clean surface and knead for 10-15 minutes until the dough is smooth, elastic, and no longer sticky. Cover with plastic wrap and set aside.
⏱️ 20 min
- 3
Rest the Doughs: Allow both Dough A and Dough B to rest for at least 30 minutes at room temperature. This helps the gluten relax, making them easier to work with.
⏱️ 30 min
- 4
Prepare the Filling Base: In a food processor, blend the yellow onion, garlic cloves, and ginger until a smooth paste is formed.
⏱️ 5 min
- 5
Cook the Filling: Heat 3 tablespoons cooking oil in a large pan or wok over medium heat. Add the blended paste and sauté until fragrant and the oil separates (pecah minyak), about 8-10 minutes. This indicates the paste is well-cooked.
⏱️ 10 min
- 6
Add Spices and Chicken: Stir in 2 tablespoons meat curry powder and 1 teaspoon chili powder into the sautéed paste. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. Add the cooked and shredded chicken breast, mixing well to coat with the curry paste.
⏱️ 5 min
- 7
Finish the Filling: Add the boiled and finely diced or mashed potatoes to the pan. Mix thoroughly until all ingredients are well combined. Season with 1 teaspoon salt, or to taste. Stir in the chopped celery leaves or spring onions. Remove from heat and let the filling cool completely.
⏱️ 10 min
- 8
Assemble the Swirl Dough: Divide Dough B (water dough) into 4 equal portions. Roll each portion into a rectangle (approximately 8x10 inches). Divide Dough A (fat dough) into 4 equal portions. Flatten each portion of Dough A and place it in the center of each Dough B rectangle. Wrap Dough B around Dough A, sealing the edges completely.
⏱️ 10 min
- 9
Create the Swirl Layers: Take one wrapped dough ball. Roll it out into a long rectangle (about 4x12 inches). Roll the rectangle tightly into a log, starting from the shorter end. Repeat this process for all 4 dough balls. Cover the logs with plastic wrap and let them rest for 15 minutes.
⏱️ 15 min
- 10
Second Roll and Rest: Take each log and roll it out again into a longer, thinner rectangle (about 4x15 inches). Roll it tightly into a log once more. Repeat for all logs. Cover and rest for another 15 minutes. This double rolling creates the distinct swirl and flakiness.
⏱️ 15 min
- 11
Shape the Puffs: Cut each rested log into 4-5 equal pieces, depending on desired puff size. Take one piece, stand it on its cut end, and flatten it slightly with your palm. Then, roll it out into a circular disc, about 4-5 inches in diameter, ensuring the edges are slightly thinner than the center. You should see the swirl pattern.
⏱️ 10 min
- 12
Fill the Puffs: Place a spoonful of the cooled chicken filling in the center of each dough disc. Place one slice of hard-boiled egg on top of the filling. Fold the dough over to form a half-moon shape. Crimp the edges tightly to seal, either by hand or using a curry puff mold, creating a decorative pattern.
⏱️ 15 min
- 13
Preheat Oil: Heat 4 cups of cooking oil in a deep pot or wok to 300°F (150°C). It's important to fry at a lower temperature initially to ensure the pastry cooks through and becomes flaky.
⏱️ 5 min•🌡️ 300
- 14
Fry the Curry Puffs: Carefully place 3-4 curry puffs into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until the puffs are light golden brown and the layers begin to separate. Increase the heat slightly to 325°F (160°C) and continue frying for another 3-5 minutes until they are golden brown and crispy.
⏱️ 10 min•🌡️ 325
- 15
Drain and Serve: Remove the fried curry puffs with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Karipap Pusar Ayam & Telur Rebus (Swirl Curry Puffs with Chicken & Boiled Egg)
Ingredients
For Dough A (Fat Dough)
- 1 1/2 cups all-purpose flour
- 1/2 cup margarine, softened
- 2 tablespoons cooking oil
For Dough B (Water Dough)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons cooking oil
- 3/4 cup water, warm
For the Filling (Inti)
- 1 yellow onion, medium, roughly chopped
- 3 garlic cloves
- 1 inch ginger, peeled
- 3 tablespoons cooking oil
- 2 tablespoons meat curry powder
- 1 teaspoon chili powder, (adjust to taste)
- 1 pound chicken breast, cooked and shredded or finely minced
- 2 potatoes, medium, boiled and finely diced or mashed
- 1 teaspoon salt, or to taste
- 2 tablespoons celery leaves, chopped, or spring onions
- 4 hard-boiled eggs, sliced into 4-6 pieces each
For Frying
- 4 cups cooking oil, for deep frying
Instructions
- 1
Prepare Dough A (Fat Dough): In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup softened margarine, and 2 tablespoons cooking oil. Knead by hand until a cohesive, soft, and slightly yellowish dough forms. It should be smooth and pliable. Cover with plastic wrap and set aside.
⏱️ 10 min - 2
Prepare Dough B (Water Dough): In a separate large bowl, combine 2 cups all-purpose flour, 1/2 teaspoon salt, 2 tablespoons cooking oil, and 3/4 cup warm water. Mix until a shaggy dough forms, then turn out onto a clean surface and knead for 10-15 minutes until the dough is smooth, elastic, and no longer sticky. Cover with plastic wrap and set aside.
⏱️ 20 min - 3
Rest the Doughs: Allow both Dough A and Dough B to rest for at least 30 minutes at room temperature. This helps the gluten relax, making them easier to work with.
⏱️ 30 min - 4
Prepare the Filling Base: In a food processor, blend the yellow onion, garlic cloves, and ginger until a smooth paste is formed.
⏱️ 5 min - 5
Cook the Filling: Heat 3 tablespoons cooking oil in a large pan or wok over medium heat. Add the blended paste and sauté until fragrant and the oil separates (pecah minyak), about 8-10 minutes. This indicates the paste is well-cooked.
⏱️ 10 min - 6
Add Spices and Chicken: Stir in 2 tablespoons meat curry powder and 1 teaspoon chili powder into the sautéed paste. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. Add the cooked and shredded chicken breast, mixing well to coat with the curry paste.
⏱️ 5 min - 7
Finish the Filling: Add the boiled and finely diced or mashed potatoes to the pan. Mix thoroughly until all ingredients are well combined. Season with 1 teaspoon salt, or to taste. Stir in the chopped celery leaves or spring onions. Remove from heat and let the filling cool completely.
⏱️ 10 min - 8
Assemble the Swirl Dough: Divide Dough B (water dough) into 4 equal portions. Roll each portion into a rectangle (approximately 8x10 inches). Divide Dough A (fat dough) into 4 equal portions. Flatten each portion of Dough A and place it in the center of each Dough B rectangle. Wrap Dough B around Dough A, sealing the edges completely.
⏱️ 10 min - 9
Create the Swirl Layers: Take one wrapped dough ball. Roll it out into a long rectangle (about 4x12 inches). Roll the rectangle tightly into a log, starting from the shorter end. Repeat this process for all 4 dough balls. Cover the logs with plastic wrap and let them rest for 15 minutes.
⏱️ 15 min - 10
Second Roll and Rest: Take each log and roll it out again into a longer, thinner rectangle (about 4x15 inches). Roll it tightly into a log once more. Repeat for all logs. Cover and rest for another 15 minutes. This double rolling creates the distinct swirl and flakiness.
⏱️ 15 min - 11
Shape the Puffs: Cut each rested log into 4-5 equal pieces, depending on desired puff size. Take one piece, stand it on its cut end, and flatten it slightly with your palm. Then, roll it out into a circular disc, about 4-5 inches in diameter, ensuring the edges are slightly thinner than the center. You should see the swirl pattern.
⏱️ 10 min - 12
Fill the Puffs: Place a spoonful of the cooled chicken filling in the center of each dough disc. Place one slice of hard-boiled egg on top of the filling. Fold the dough over to form a half-moon shape. Crimp the edges tightly to seal, either by hand or using a curry puff mold, creating a decorative pattern.
⏱️ 15 min - 13
Preheat Oil: Heat 4 cups of cooking oil in a deep pot or wok to 300°F (150°C). It's important to fry at a lower temperature initially to ensure the pastry cooks through and becomes flaky.
⏱️ 5 min•🌡️ 300 - 14
Fry the Curry Puffs: Carefully place 3-4 curry puffs into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until the puffs are light golden brown and the layers begin to separate. Increase the heat slightly to 325°F (160°C) and continue frying for another 3-5 minutes until they are golden brown and crispy.
⏱️ 10 min•🌡️ 325 - 15
Drain and Serve: Remove the fried curry puffs with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.
⏱️ 5 min