Green Curry Puffs


I've been making these little things for years with a potato filling but after a little experimenting I am sold on this celery root filling.  Feel free to substitute some or all of the celery root with potato for a more traditional taste.  

The puffs can be folded in half as triangles or into cute pointed pillows.  Just fold opposite corners together pressing the seams together to seal.

The green curry paste I use is by Thai Kitchen.  It's easily found in the international food aisle of most grocery stores.  

Green Curry Puffs

1 celery root, peeled and chopped into large pieces

1/4 cup diced carrot (about 1 small)

1/4 cup diced edamame (without shell)

3 teaspoons tamari sauce

2 teaspoons green curry paste

dash fish sauce

about 30 wonton wrappers

oil for frying (vegetable, canola...)

Soy Lime Dipping Sauce

2 tablespoons fresh lime juice

2 tablespoons soy

dash sesame oil

red pepper flakes to taste

For Puffs:  Boil celery root until very soft and smashable, about 30 minutes.  Drain water and smash.  Add carrots, edamame, tamari sauce, green curry paste and fish sauce.  Stir until evenly combined.  Spoon onto curry wrappers and fold in desired way.  Use a small brush or finger to swipe edges with water to help tightly seal.  

Heat about 2 inches of oil in a pot to 350 degrees.  Fry puffs about 1 minute on each side until crispy and toasty brown.  Transfer to towel to drain. Work in batches if needed.  Serve warm.

For Dipping Sauce:  Stir together soy, lime juice, sesame oil and pepper flakes.