Curry with rice is nice, but it's tastier when stuffed into gyoza and baked to crispy perfection.
1 bag ready-made curry
30 grams panko bread crumbs
12 gyoza wrappers
Panko bread crumbs
20 grams butter
Potato starch (mixed with a little water)
3 quail eggs
Spinach, blanched and drained of excess water
Combine curry and 30 grams panko bread crumbs in a bowl and mix well.
Place a little bit of the mixture on top of the gyoza wrapper.
Top with curry mixture and your favorite fillings.
Wet the edges with potato starch and water mixture and place another gyoza wrapper on top.
Press the edges together to seal the fillings inside.
Brush melted butter all over the and sprinkle with panko bread crumbs.
Repeat until all ingredients are used up.
Bake for 5-10 minutes at 220 degrees C until crispy and golden brown.
Top with chopped parsley if desired.