Malaysian Curry Puff

Filling
150 grams boneless skinless chicken thighs finely chopped
430 grams potatoes peeled diced
½ yellow onion diced
4 teaspoon Curry powder
½ teaspoon turmeric powder
½ teaspoon salt
2 bay leaves

Wrapper
3 ½ cups all-purpose flour (500 grams)
1 teaspoon salt
1 ¼ cup water room temperature
⅓ cup + 3 tablespoon hot oil
INSTRUCTIONS

In a large pan set over medium heat, add 1 teaspoon cooking oil. Fry your chicken until mostly cooked. Add onions and potatoes, followed by curry powder, salt, turmeric (optional) and bay leaves. Cover and let this cook until potatoes are fork tender. Remove filling from pan and let it cool completely.

Meanwhile, in a large mixing bowl, add flour and salt. Whisk together. Make a well in the middle.
In another pan, heat your oil on high heat. Place a chopstick or a wooden stick to check if the oil bubbles. Once it bubbles, carefully pour the hot oil into the flour well. Allow this to bubble for 1 minute. Then mix the flour and oil together. Add water and mix everything together with your hands and knead it together. You should form a very oiled ball of dough.
On a floured surface, roll your dough into a long tube. Slice the tube of dough into 26 pieces. Roll each piece into a ball.

Then with a rolling pin, roll it flat into a 4 inch wide circular wrapper.

Fill the wrapper with 1 tablespoon of the curried potato chicken filling.

Fold the wrapper over the filling. Pinch the edges together until completely sealed.

Then pleat the edges using your thumb. You may do big or small pleats. The latter is more time consuming but prettier. Repeat this process.

In a large pot filled with 3 cups cooking oil, set it over medium heat. Check for oil for bubbles using a chopstick or wooden spoon. If bubbles form, it's time to fry.
Carefully lower 5-6 curry puffs into the hot oil using a slotted spoon. Fry on each side for 2 minutes or until golden brown. Remove from hot oil and transfer to a paper towel lined plate to cool.

Serve and enjoy your Malaysian potato curry puff!