If you followed my Japanese curry recipe, you want to thicken it up a little bit. Place the curry into a large pot and heat it on medium-high. Stirring occasionally until the curry starts to thicken. Depending on how saucy the curry is, this will probably take about 25-30 minutes or more.

Once you get a thick pasty texture, allow it to cool down to room temp. Cover and place it in the fridge overnight.

First, remove the curry from the fridge, allow it to come to room temperature while you work on the dough.

Next, combine the warm milk and active dry yeast, and allow it to activate. About 10 minutes. While you wait, mix together the bread flour, salt, and sugar in a bowl of a stand mixer.

Add the activated yeast and softened butter to the dry ingredients, and with a dough hook attachment, mix on low until you get a shaggy dough. Scraping the sides if needed. Then increase the speed to medium and continue to knead the dough for 10 minutes. It should be smooth and elastic, and when you poke it, it bounces back.

Shape the dough into a taut ball and place it into a large lightly oiled bowl (or just use the same stand mixer bowl). Cover with a damp cloth or plastic and place in a warm spot and allow it to rise for 1-2 hours, or until doubled in size.

Once your dough has doubled in size, remove the cover and punch down the dough. Divide the dough into 6 equal pieces (use a food scale for more accuracy). Roll each piece of dough into small taut balls, cover with a damp cloth, and place in a warm spot to rest for 15 minutes.

Working with one dough at a time, flatten the dough with a rolling pin to 4 ½ inches in diameter. Flip it over so that the rough side is up and the smooth side is down. With your hands flatten and stretch the edges of the dough about ½ inch more so that you have thinner edges and a thicker center. (View video tutorial below)

Take about a heaping tablespoon of curry and place it in the center, keeping the edges bare. Take the top and bottom edges of the dough and bring it over and tightly pinch it together, fold the edges over and pinch again (like a hand pie or empanada). and flatten the seam. Make sure that they are properly sealed or they’ll start to open as they rise.

Brush it all over with soy milk, roll and cover in the panko. Lightly press the bread crumbs into the dough to ensure it sticks and place it on the prepared baking sheet. Repeat for the rest of the dough.

Let the dough rise in a warm spot for 30 minutes until it has visibly doubled in size. While you wait for the dough, fill a pot with 3-4 inches of oil. Preheat the oil in a large pot or deep fryer at a steady 320° or medium-low heat. When the dough has doubled in size, place 2-3 pieces of curry filled dough, seam side down, into the oil. After a few seconds, flip it over and allow the other side to cook for a few seconds. (You might need to hold it down with tongs because these tend to roll around on their own.) Then continue to fry while continuing to rotate the bread until they are golden brown all around.

Remove from the oil and allow to drain on a tea towel over a plate or a cooling rack. Allow to fully cool before serving! Enjoy!