Ingredients A
3	lbs.	Ground Beef (cooked and drained)
3		Yellow Onion (medium size, dice into small pieces)
2	Tbs.	Oil
¼	Cup	Chicken broth/beef broth
2		Curry Cubes (or spiciness to taste)
1	tsp.	Pepper
	Dash	Salt, sugar, cinnamon
Ingredient B
2		Egg Yolks

1. In high heat, brown ground beef in a wok and drain out excess fat and liquid.
2. In the same wok, wipe off the grease from browning the ground beef. Add oil, then brown the yellow onion. Add pepper, salt, sugar, and cinnamon. When onion appears to be soften, add ground beef, broth, and curry cubes. Continue to stir fry until meat mixture thicken and curry cubes dissolved.
3. Remove from heat, and pour into a large bowl to cool. 
4. Use Pastry Dough to wrap curry dumplings. Flatten thin the pastry dough and mold into about 3-inch circular shape wrapping sheets. Scoop 1-2 teaspoonful of filling onto the center of each individual circular pastry sheet, fold the top and bottom of pastry sheet, sealing the filling. At this time, the dumpling should appear to be semi-circular shape. Crease the edge of dumplings like pie crust.
5. Lined baking pan with aluminum foil. Place dumplings on the baking pan. Brush egg yolk on dumpling surface.
6. Preheat Oven 350°F. Bake for 22-25 minutes until golden brown. Serve dumplings hot. 

You are welcome to use store brought pastry dough for this recipe, be sure to follow the directions on the package.