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Curried Potato Fried Dumplings - includes step-by-step photos on how to fold dumplings
5 from 1 vote
Servings: 50 dumplings
Author: Lisa Lin

Curried Potato Fried Dumplings

To bake these dumplings, preheat the oven to 400ºF. Brush two baking sheets with a thin layer of oil. You don't need to line them with parchment paper. Place the dumplings on the baking sheets. Spray the tops of the dumplings with cooking spray. I prefer using cooking spray because it coats oil over the exterior of the dumplings more quickly and evenly than brushing the dumplings with oil. Bake the dumplings for 10 to 12 minutes. Keep an eye on the dumplings at around 10 minutes and check to see if the tops of the dumplings have browned. You want them to be a nice deep golden brown color. 
Prep Time45 mins
Cook Time30 mins


  • 1 1/2 pounds russet potatoes, peeled
  • 2 1/2 teaspoons kosher salt (1 1/4 teaspoons table salt), divided
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, diced (about 1 to 1 1/4 cups diced)
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons minced ginger
  • 1/2 large red bell pepper, diced (about 2/3 to 3/4 cup diced)
  • 3/4 cup frozen peas, thawed
  • 2 scallions, thinly sliced
  • 2 teaspoons mild yellow curry powder
  • 50 to 55 circular dumpling wrappers, medium thickness
  • water for sealing dumplings
  • about 3 cups canola oil for frying dumplings, (see note)


  • Chop the peeled potatoes into 1-inch chunks and transfer them into a pot. Fill the pot with just enough water to cover the potatoes. Add 1 1/2 teaspoons of salt to the water. Bring the water to boil. Reduce the heat a little and let the potatoes boil for another 5 to 7 minutes, until the potatoes are fork tender.
  • Drain the potatoes and transfer them into a large bowl. Mash the potatoes with a fork. I prefer using a fork because it's easier for me to mash small chunks of potatoes. Set the potatoes aside.
  • Heat the olive oil in a pan over medium-high heat. Add the onions and cook for about 3 to 4 minutes, until the onions soften. Add the minced garlic and ginger and cook for about 30 seconds to a minute. Then, add the bell pepper, peas, and scallions and cook for another 2 to 3 minutes. Season the vegetables with 1 teaspoon kosher salt and the curry powder. Stir until the vegetables are coated with the curry powder.
  • Add the cooked vegetables into the bowl with the potatoes and stir to combine. Keep stirring until the potatoes have an even yellow color from the curry powder. Let the filling cool for 10 minutes before filling the dumplings.
  • Set up your dumpling-making station with a large baking sheet, dumpling wrappers, the filling, and a small bowl of water. If you are making these dumplings by yourself, cover the wrappers and finished dumplings with a cloth to keep the wrappers from drying out.
  • Dip your finger into the bowl of water and draw a circle around the exterior of the wrapper. Lay the wrapper on your left hand. Add about 1 1/2 to 2 tablespoons of filling in the center. Starting from the right side, start sealing the wrapper together, until you reach the center of the dumpling filling. Then, use your left index finger to push the unsealed part of the wrapper towards the center. Seal the dumpling. Refer to the photos or this video for visuals on how to fold the dumplings. Place the sealed dumpling on the baking sheet and cover with a cloth. Repeat this dumpling making process until you have used all the dumpling filling.
  • Line 2 large plates with paper towels. Set them aside.
  • Heat 3 cups of canola oil in a wok or heavy bottomed pot, over medium-high heat. You'll need to heat the oil for about 4 to 5 minutes, until it reaches about 325ºF. If you don't have a thermometer, you can test the heat of the oil by adding an unused wrapper into the oil. If the wrapper starts sizzling soon after you add it to the oil, you are ready to deep fry the dumplings.
  • Add the dumplings to the wok or pot, no more than 10 at a time. Cook the dumplings until they are golden, about 2 to 3 minutes. Flip the dumplings halfway through cooking to ensure that they brown evenly. I use bamboo chopsticks for flipping, but tongs work well, too. Use a spider strainer to remove the cooked dumplings from the wok. Transfer the finished dumplings to the plates lined with paper towels. Repeat with the remaining dumplings.
  • Serve the fried dumplings with sweet chili sauce or my homemade honey chili sauce. These dumplings are best consumed the day they are made.


When I pour the oil in my wok, the oil is about 1 1/2 inches to 2 inches deep. If you are using a pot with a wide bottom, you may need to use more oil. Don't forget that you'll flip the dumplings the brown them, so you shouldn't need a ton of oil for this.
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