咖哩餃的英文食譜??

Question

請問一下
有人知道咖哩餃要如何作嗎??
我需要的是英文式的食譜...
可以告訴我嗎??

Answer 1

Title: Curry Korokke (Japanese Potato Dumpling) Yield: 4 ServingsIngredients     1/4 lb ground meat      1 lb potatoes    1/2 md yellow onion; minced    1/2    egg; beaten (to mix with the           - p      1 ts curry powder (optional)      1 tb oil      1    salt; pepper, and nutmeg to            -tas    1/2 c  flour      1    egg; beaten (to coat the            -korok      2 c  bread crumbs      1    enough canola oil for            -deep-frying      8    cabbage leaves; thinly            -sliced and soakedInstructionsSource: Noriko's Kitchen Cooking time: about 90 minutes Servings: 4Author's Comments: This looks a lot like a knish; it's basically a piece ofdough stuffed with potatoes, meat, or cheese and baked or fried. If mymemory is right, it was invented in Japan by a chef who cooked for theMeiji Emperor. I believe the Japanese version of curry rice is also one ofhis creations.This recipe uses beef or pork, but substituting canned salmon or tunashould work great (an idea from Ken Love [at Compuserve -- Ed.]). Also, Iheard that tarako (cod roe, which has to be baked) can be used, too, if youcare for tiny pink fish eggs.Directions: Boil or microwave the unpeeled potatoes. Place the oil in afrying pan and add the onion. Saute until the onion is tender. Add theground meat, salt, pepper, nutmeg and curry powder, then saute about 3minutes until crumbled. Set the meat aside while you peel and mash thepotatoes. Thoroughly mix the potatoes and the meat in a large bowl.Divide the potato mixture into eight parts, and shape each portion into a1/2-inch thick ellipse. Dredge each portion in the flour and pat off theexcess flour. Dip them into the egg and then into the bread crumbs on aplate. Deep-fry them at 350F for about 3 minutes on each side until lightlybrowned. Drain them on paper towels. Serve with thinly sliced cabbage andyour favorite sauce (i.e. A1 steak sauce, ketchup, Heinz 57 or Japanesetonkatsu sauce).http://recipes.chef2chef.net/recipe-archive/15/086913.shtml