Curry Crescents


Preparation info
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

The amalgam of spices known as curry was an Indian import to China, which became popular in a small number of stew-type dishes. My personal favorite is this delectable meat-stuffed pastry, a standard item in the dim sum repertoire.

  • The classic Chinese pastry is superbly flaky, but it is also greasy and requires lengthy kneading and folding of a lard-soaked dough, which is a bit like handling a jellyfish. The food processor pastry called for here is a 3-m