My parents used to take us to this great Chinese 
food restaurant years ago that we all loved. They had a great menu and would let you order family style. These curry puffs were part of an appetizer that included soup and egg rolls. As always my Dad is pretty friendly with all the staff and they knew him by sight fairly well. I'm not sure if he got this recipe out of them or being the clever man he is just figured it out on his own. The second would not be surprising really. These curry puffs were a big part of why we frequented the restaurant. Unfortunately the restaurant closed a few years back ending an era of great curry puffs and Mom and Dad had to find alternatives to their Asian food cravings! These curry puffs are so Cynfully easy to make. Not only are they easy to make and cook but if you want to make them ahead of time and cook them later, they freeze really well. I think this is how my Dad and the restaurant used to make them and now how we make them...
1 Package Won-ton Wrappers
2 Bricks Cream Cheese
Curry Powder to taste
side bowl of water
Start by softening the cream cheese to room temp. When cheese is softened slowly whip the cheese with an electric mixer. You can do this by hand but it takes forever. Now the curry powder gets a little tricky. Some people like it strong but go easy with it. We like it a very very pale yellow color once mixed. I would suggest adding only one tbsp at a time and mixing only that tbsp then tasting the mixture to see if that is enough. This last time I WAY over did it and I could only have a few before my stomach was churning. Once you get the right mixture put that mixture back in the fridge to re-cool. I like this because I find it's easier to manipulate the cheese onto the won-ton wrapper if it has cooled. Assembling the wrappers takes a little practice. I lay several (8 or 9) wrappers on the table at a time and then using the front of one spoon and the back of another spoon I scoop and place about a half tbsp full onto the middle of each wrapper. This is where it gets a bit messy. Using clean fingers I dip a finger into the water and spread a thin layer of water on two connecting edges of the wrapper. Fold the non wet edges over onto the wet edges and seal the edges together creating a triangle. I also try to squeeze out any extra air so they won't puff to much when cooked. For this next part you need to use your imagination and refer back to the picture at the top. If your imagination won't work for this just keep the won-ton as a triangle, you don't have to do this last step and truthfully you can fold these anyway your heart desires, this is just how we have folded them in the past. Using the long side of the triangle bring the two corners from the long side together and seal one half length on top of the other half length using the water to seal. Set aside and let the water dry for just a few moments before you cook them. There is flour on the wrapper and once you connect it with water you'll be a mess. In the mean time bring a half pot of oil up to 350 degrees. Depending on the size of your pot you can cook four or five at a time. Don't over crowd the pot. This would make the temperature drop and not cook as well. Cook until golden brown and serve with a sweet and spicy sauce or on it's own. Watch out, this will stink up your house and smell for days but if you like curry, it's so worth it!
food restaurant years ago that we all loved. They had a great menu and would let you order family style. These curry puffs were part of an appetizer that included soup and egg rolls. As always my Dad is pretty friendly with all the staff and they knew him by sight fairly well. I'm not sure if he got this recipe out of them or being the clever man he is just figured it out on his own. The second would not be surprising really. These curry puffs were a big part of why we frequented the restaurant. Unfortunately the restaurant closed a few years back ending an era of great curry puffs and Mom and Dad had to find alternatives to their Asian food cravings! These curry puffs are so Cynfully easy to make. Not only are they easy to make and cook but if you want to make them ahead of time and cook them later, they freeze really well. I think this is how my Dad and the restaurant used to make them and now how we make them...1 Package Won-ton Wrappers
2 Bricks Cream Cheese
Curry Powder to taste
side bowl of water
Start by softening the cream cheese to room temp. When cheese is softened slowly whip the cheese with an electric mixer. You can do this by hand but it takes forever. Now the curry powder gets a little tricky. Some people like it strong but go easy with it. We like it a very very pale yellow color once mixed. I would suggest adding only one tbsp at a time and mixing only that tbsp then tasting the mixture to see if that is enough. This last time I WAY over did it and I could only have a few before my stomach was churning. Once you get the right mixture put that mixture back in the fridge to re-cool. I like this because I find it's easier to manipulate the cheese onto the won-ton wrapper if it has cooled. Assembling the wrappers takes a little practice. I lay several (8 or 9) wrappers on the table at a time and then using the front of one spoon and the back of another spoon I scoop and place about a half tbsp full onto the middle of each wrapper. This is where it gets a bit messy. Using clean fingers I dip a finger into the water and spread a thin layer of water on two connecting edges of the wrapper. Fold the non wet edges over onto the wet edges and seal the edges together creating a triangle. I also try to squeeze out any extra air so they won't puff to much when cooked. For this next part you need to use your imagination and refer back to the picture at the top. If your imagination won't work for this just keep the won-ton as a triangle, you don't have to do this last step and truthfully you can fold these anyway your heart desires, this is just how we have folded them in the past. Using the long side of the triangle bring the two corners from the long side together and seal one half length on top of the other half length using the water to seal. Set aside and let the water dry for just a few moments before you cook them. There is flour on the wrapper and once you connect it with water you'll be a mess. In the mean time bring a half pot of oil up to 350 degrees. Depending on the size of your pot you can cook four or five at a time. Don't over crowd the pot. This would make the temperature drop and not cook as well. Cook until golden brown and serve with a sweet and spicy sauce or on it's own. Watch out, this will stink up your house and smell for days but if you like curry, it's so worth it!
