Gahli Gai So Bang

Curried Chicken Pastry

Preparation info

  • 30

    • Difficulty


Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

While experimenting with this Shanghai pastry dough and with various fillings, I thought I would try something untraditional, and so I created these curried chicken pastries. The filling complements the flaky pastry very well.


  • ¾ pound chicken cutlets, cut into ¼-inch dice


To prepare filling

  1. Marinate the chicken in the marinade for 1 hour. Set aside.

  2. In a bowl, combine water chestnuts, celery, coriander, and scallions. Set aside. Mix curry powder and water and set aside.

  3. Heat wok; add oil or pork fat. Spread oil over wok’s surface, then add minced garlic. When garli