Name: Gahli Gai So Bang
Yield: 30 pieces
Cuisine: Chinese
Ingredients: 1½ tablespoons oyster sauce; ¾ teaspoon light soy sauce; 3 teaspoons coriander, finely chopped; 2½ teaspoons sugar; 2 cloves garlic, minced; ⅛ teaspoon white pepper; 1 or 2 tablespoons chicken broth, if needed; 3 scallions, finely chopped; 1 Pastry Dough recipe; 4 to 5 cups of peanut oil; ¾ pound chicken cutlets, cut into ¼-inch dice; 1½ tablespoons white wine; 1½ teaspoons sesame oil; 2 tablespoons curry powder mixed with 2 tablespoons cold water; 3 tablespoons peanut oil or liquefied pork fat; 6 water chestnuts, peeled, washed, dried, and cut into ⅛-inch dice; 1½ teaspoons salt; 1 tablespoon cornstarch; 6 tablespoons celery, cut into ⅛-inch dice

Eileen Yin-Fei Lo

Gahli Gai So Bang

Curried Chicken Pastry

Preparation info

30
pieces

Difficulty
Medium

Appears in

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.

Ingredients

¾ pound chicken cutlets, cut into ¼-inch dice

Asia
China
Snack
Starter

Method

To prepare filling

Marinate the chicken in the marinade for 1 hour. Set aside.
In a bowl, combine water chestnuts, celery, coriander, and scallions. Set aside. Mix curry powder and water and set aside.
Heat wok; add oil or pork fat. Spread oil over wok’s surface, then add minced garlic. When garli

Preparation info

Difficulty

Appears in

Ingredients

Method

To prepare filling