Instructions: In small bowl combine cornstarch solution, chili sauce, sesame oil, curry powder, tumeric powder, salt, sugar, black pepper and 5-spice powder.

For the Filling: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the onion, ginger, and garlic; stir-fry until the onion is tender, about 1 minute. Add the potato and carrot and stir-fry until they are almost tender, about 3 minutes. Add the ground beef and stir-fry until it is broken up and no longer pink, about 2 minutes. Add the seasoning mixture and mix well. Scoop the filling from the wok and cool completely before continuing.

For the Puffs: Preheat the oven to 375 degrees.

Roll out each sheet of dough on a lightly floured surface to 1/8-inch thick. Cut the dough into 3-inch rounds with a cookie cutter or tumbler. Place about 1 tablespoon of stuffing in center of each round. Moisten the edges of dough with the tip of your finger dipped in water. Fold the dough in half to enclose the filling. Press the edges together firmly to seal, then crimp the edges with the tines of a fork.

Place the pies 2 inches apart on an ungreased baking sheet. Brush the tops with egg yolk mixture. Bake until golden brown, 12 to 15 minutes. Serve hot.

This recipe yields 6 servings.

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