Curry Korokke (Japanese Potato Dumpling)

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1/2 c Flour
1 tb Vegetable oil
2 c Bread crumbs
Salt; pepper; and nutmeg, to taste
8 Cabbage leaves
1/2 md Yellow onion; minced
1 lb Potatoes
1 ts Curry powder; (optional)
Enough canola oil
1/2 Egg; beaten (to mix with)
1/4 lb Ground meat
1 Egg; beaten (to coat)

Original recipe makes 4



Source: Norikos Kitchen Cooking time: about 90 minutes Servings: 4 Authors Comments: This looks a lot like a knish; its basically a piece of dough stuffed with potatoes, meat, or cheese and baked or fried. If my memory is right, it was invented in Japan by a chef who cooked for the Meiji Emperor. I believe the Japanese version of curry rice is also one of his creations. This recipe uses beef or pork, but substituting canned salmon or tuna should work great (an idea from Ken Love [at Compuserve -- Ed.]). Also, I heard that tarako (cod roe, which has to be baked) can be used, too, if you care for tiny pink fish eggs. Directions: Boil or microwave the unpeeled potatoes. Place the oil in a frying pan and add the onion. Saute until the onion is tender. Add the ground meat, salt, pepper, nutmeg and curry powder, then saute about 3 minutes until crumbled. Set the meat aside while you peel and mash the potatoes. Thoroughly mix the potatoes and the meat in a large bowl. Divide the potato mixture into eight parts, and shape each portion into a 1/2-inch thick ellipse. Dredge each portion in the flour and pat off the excess flour. Dip them into the egg and then into the bread crumbs on a plate. Deep-fry them at 350F for about 3 minutes on each side until lightly browned. Drain them on paper towels. Serve with thinly sliced cabbage and your favorite sauce (i.e. A1 steak sauce, ketchup, Heinz 57 or Japanese tonkatsu sauce). Posted to recipelu-digest Volume 01 Number 231 by on Nov 9, 1997

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